Braised Goose in Red Wine

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

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