- 4 goose breast halves
- 3/4 cup Worcestershire sauce
- 5 tablespoons butter
- 4 stalks celery, chopped
- 1 large onion, chopped
- Place the goose breasts into a shallow dish, and pour the Worcestershire sauce over them. Cover and refrigerate for 6 hours or overnight.
- Melt butter in a large skillet over medium heat. Add celery, onion, goose breasts, and the marinade. Cover, and simmer over low heat for 3 hours. Meat should be very tender, and is great served with the onions, celery and cooking juices right on top.