Name: Braised Goose in Red Wine
Yield: Serves 4-6
Ingredients: A few sprigs of thyme; 1 bay leaf; 1 good quality goose, weighing 3-3.5 kg (6 lb 8 oz-7 lb 10 oz); salt and freshly ground black pepper; 8 large shallots, finely chopped; 2 cloves garlic, crushed; 100 g (3½ oz) butter; 5 tbsp flour; 1 tbsp tomato purée; 750 ml red wine; 2 litres (3½ pints) hot chicken stock

Preparation info

Serves
4-6

Difficulty
Complex

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.

Ingredients

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

Main course

Method

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