Braised Goose in Red Wine

Preparation info
  • Serves


    • Difficulty


Appears in
The Simple Art of Marrying Food and Wine

By Malcolm Gluck and Mark Hix

Published 2005

  • About

GOOSE CAN BE JUST AS BAD AS TURKEY WHEN INCORRECTLY ROASTED, as the breast, Like a turkey’s, can dry out before the legs are cooked. By braising the goose you can avoid any tough or dry cuts. Another advantage is that, unlike a roast, you can cook it up to three or four days in advance and reheat on the day.


  • 1 good quality goose, weighing 3-3.5 kg (6 lb 8 oz-<


  1. Preheat the oven to 220°C/425°F/Gas mark 7. With a heavy chopping knife, cut the goose in half tor get your butcher to do it). Cut off the parson’s nose, and trim away any excess fat and the backbone where there is no meat. Remove the legs and cut them in half. Cut