2 Tablespoons butter or margarine 

8 oz fresh mushrooms, quartered 

1 medium onion, sliced 

2 cloves garlic, minced 

1 can (28oz) whole tomatoes, cut up

2 cups (8oz) chopped cooked goose 

½ cup dry red wine 

1 ½ teaspoons dried Italian seasoning 

½ teaspoon pepper 

½ teaspoon salt 

6 cups hot cooked rice 

In 4 quart saucepan melt butter over medium heat. Add mushrooms, onion and garlic. Cook for 5-6 

minutes, or until vegetables are tender, stirring occasionally. Stir in remaining ingredients except rice.

Bring to a boil over medium-high heat. Cover. Reduce heat to medium-low. Simmer for 45 minutes to 1 

hour or until goose is tender stirring occasionally. Serve goose mixture over rice. 

6 servings