Braised Goose II Recipe - Cooking Index
Braised Goose II Recipe - Cooking Index
| 1 | Goose (large) | |
| 1/2 teaspoon | 2.5ml | Sage |
| 2 | Garlic cloves - minced | |
| 2 cups | 474ml | Dry white wine |
| 5 cups | 1185ml | Beef stock |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Rinse and dry goose inside and out. Rub the cavity with salt and pepper. Put the bird in a roasting pan and in the oven so the meat is about 4 inches from the broiler. Brown on all sides, turning frequently -- total broiling time will be about 15 to 20 minutes.
Add sage, garlic, wine and stock or boullion to the pan. Bring the liquid to a simmer, cover and place in a 350 degree oven for 2 1/2 hours. Turn the goose twice during cooking. Goose is done when the leg moves easily at the joint.
This recipe yields 6 to 8 servings.
Source:
Fish and Game Cookbook by Sylvia Bashline
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