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Braised Goose

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By Sylvia Bashline

Posted July 23rd, 2007

This article is reprinted with permission from The Fish and Game Cookbook: Over Two Hundred Time-Honored Recipes, by Sylvia Bashline, (2000, The Lyons Press)

The Fish and Game Cookbook: Over Two Hundred Time-Honored Recipes

Servings:	8
Author Notes:	Sylvia is a former food columnist for Outdoor Life Magazine who has won top honors from the Outdoor Writers Association. This terrific book provides over 200 classic recipes, many of which have been neglected by standard cookbooks.
Ingredients:	1 large goose 1/2 teaspoons sage 2 cloves garlic, minced 2 cups dry white wine 5 cups beef stock salt and pepper to taste
Instructions:	Rinse and dry goose inside and out. Rub the cavity with salt and pepper. Put the bird in a roasting pan and in the oven so the meat is about 4 inches from the broiler. Brown on all sides, turning frequently - total broiling time will be about 15 to 20 minutes. Add sage, garlic, wine and stock to the pan. Bring the liquid to a simmer cover and place in a 350Â° F. oven for 2 1/2 hours. Turn the goose twice during cooking. Goose is done when the leg moves easily at the joint.