BRAISED GOOSE WITH WHITE WINE AND COFFEE
Steps:
- Preheat the oven to 300°F. Cut the goose into about 8 pieces, discarding the neck. (If you can get your butcher to do this for you, so much the better; the bones are tough and the joints not readily apparent. But you can hack right through with a heavy knife or cleaver.) Put the butter and oil in a large flameproof casserole that can later be covered and turn the heat to medium-high; wait a minute or so, until the butter melts into the oil. Add the goose, skin side down, season it with salt and pepper, and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes. Transfer the goose to a plate.
- Add the celery, onion, carrot, and thyme to the pan. Sprinkle with salt and pepper and cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the wine and cook, stirring and scraping the bottom of the pan, until the wine bubbles and is slightly reduced. Return the goose to the pot, cover, and put in the oven. Cook, checking every now and then just to make sure the mixture is not drying out (it will not), for at least 2 hours, or until the meat is very tender and almost falling from the bone. (The dish may be prepared to this point and set aside for a few hours or refrigerated for up to a day, then reheated before proceeding.)
- Mix together the coffee and the cornstarch and stir into the sauce, cooking until it thickens slightly. Taste and adjust the seasoning, garnish, and serve.
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Satish Bhai
[email protected]I'm so glad I found this recipe. It's the best braised goose I've ever had.
Dalton Fredericks
[email protected]This was my first time cooking goose and it turned out great! Thanks for the recipe.
Jacque
[email protected]This recipe is a keeper! I will definitely be making it again.
Jitendra pandey
[email protected]I've made this dish several times and it's always a hit. My family and friends love it.
Malik Azher
[email protected]This is a great recipe for a special occasion. It's a bit time-consuming, but it's worth the effort.
Ubaid Noranii
[email protected]I would definitely make this dish again. It was easy to make and tasted amazing.
Cory Dcook
[email protected]Overall, I thought this recipe was good, but not great. The flavors were a bit bland, and the dish was a bit dry.
davido soji
[email protected]The goose was a bit tough, even after braising it for the recommended time. I would suggest cooking it for a bit longer.
Jaan Jano
[email protected]I found that the dish was a bit too salty for my taste. I would recommend using less salt than the recipe calls for.
eris
[email protected]This recipe is a great way to impress your guests. It's elegant and delicious, and it's sure to be a hit.
Enerel E
[email protected]I was skeptical about using white wine in a goose dish, but it really worked. The wine added a subtle sweetness and acidity that balanced out the richness of the meat.
Doggo
[email protected]The coffee in the recipe added a unique and delicious flavor to the dish. I would definitely recommend trying it.
Awais Awais
[email protected]I've never cooked goose before, but this recipe made it easy. The instructions were clear and concise, and the dish turned out perfectly.
The2021 Brand
[email protected]This braised goose recipe is a winner! The meat was tender and flavorful, and the sauce was rich and delicious. I served it with mashed potatoes and roasted vegetables, and it was a hit with my family.