Braised Goose With Fresh Chestnuts

Recipe Ingredients

1		Young goose - (6 to 8 lbs)
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Slivered garlic
3 cups	187g / 6.6oz	Sliced yellow onions
1 cup	110g / 3.9oz	Diced carrot
1/2 cup	55g / 1.9oz	Thinly-sliced celery
3 cups	711ml	Dry white wine
4 tablespoons	60ml	Chopped sundried tomatoes
1 teaspoon	5ml	Juniper berries - crushed
3		Bay leaves
2 teaspoons	10ml	Minced fresh thyme
		(or 1 teaspoon dried thyme)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Chicken stock - to cover
1 1/2 lbs	681g / 24oz	Fresh chestnuts - peeled
1/2 cup	46g / 1.6oz	Minced fresh parsley
		(and/or other fresh herbs)

Recipe Instructions

Cut goose into serving pieces. Remove all visible fat. In a large, heavy-bottomed pot over medium-high heat, brown goose in oil on all sides until golden. Remove goose and pour off all but 2 tablespoons of fat.

Using the same pot, saute the garlic, onions, carrots and celery in remaining oil until lightly colored. Return goose to pot, add wine, tomatoes, juniper berries, bay leaves, and thyme. Season lightly with salt and pepper.

Add stock to cover goose and bring to a boil. Reduce heat, cover, and simmer for 1 1/2 to 2 hours or until goose is just tender. Add chestnuts and simmer for 30 minutes longer. When goose and chestnuts are tender, remove from pot with vegetables and keep warm. Skim fat from cooking broth and reduce broth over high heat for 5 to 7 minutes to concentrate flavors and thicken slightly. Adjust seasoning and stir in parsley.

Arrange goose on a deep serving platter and surround with chestnuts and vegetables. Pour some of the cooking broth over and pass the rest in a bowl.

This recipe yields 6 servings.

Source:
THE JOHN ASH SHOW with John Ash - From the TV FOOD NETWORK - (Show # JA-9755 broadcast 01-25-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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