2 pounds of goose breast meat (Cut into 1-inch cubes)
1 tablespoon olive oil
1⁄3 cup all-purpose flour
2 teaspoons tarragon
1 1⁄2 cups Italian-style tomatoes (Drained and chopped)
1 teaspoon orange zest (minced)
1 cup dry white wine
3⁄4 cup green olives (pitted, halved)
2 tablespoons parsley (minced)
Heat the oil in a large nonstick skillet over medium-high heat. Dredge the goose meat in the flour and shake off any excess. Sauté the meat for 3 to 4 minutes until browned. Stir in the tarragon, tomatoes, orange zest and wine. Reduce the heat to low. Cover and simmer for 30 to 40 minutes or until the meat is done. If the mixture becomes too thick, add some water. Season the mixture with salt and pepper. Stir in the olives, sprinkle with parsley, and serve.
