Polish Goose Or Duck Casserole

Recipe Ingredients

		Cleaned goose or ducks - (allow 1 pound
		Per person)
2 cups	474ml	Marinade - (to 3 cups)
		(perhaps the Cooked Marinade) - see * Note
1 tablespoon	15ml	Crushed juniper berries
		Salt - to taste
3 tablespoons	45ml	Butter
1 cup	237ml	Bouillon
1 tablespoon	15ml	Drained capers
6		Fresh mushrooms - sliced
1 cup	237ml	Sour cream
1 teaspoon	5ml	Flour

Recipe Instructions

* Note: See the "Cooked Marinade" recipe which is included in this collection.

Marinate the bird(s), refrigerated, for 2 days. Drain and reserve marinade. Wipe the bird(s) dry, and rub well with juniper and salt 1 hour before cooking. Brown Quickly in butter in a heavy skillet. Cut bird(s) into serving pieces and arrange in a casserole. Pour on butter in which bird(s) were browned. Mix bouillon, 1 cup of the marinade, the capers and mushrooms, and pour on. Simmer, covered, for 1 to 1 1/2 hours, or until tender. Mix sour cream and flour smoothly, add to dish, and allow to bubble up briefly.

Variation: Proceed as above, but add a dash each of dried thyme and grated nutmeg and 1 small bay leaf to the cooking liquid. Instead of using sour cream, blend 1 tablespoon melted butter, 2 teaspoons flour, and 3 ounces of Madeira or sherry. At the same time, add 12 to 16 pitted ripe olives, and heat just until the liquid bubbles.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.