Outarde au vin blanc-snow goose in white wine
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Snow Goose | |
| 3 | Garlic Cloves finely | |
| Chopped | ||
| Salt | ||
| Black Pepper freshly ground | ||
| White Wine, bottle -- 750 | ||
| Ml | ||
| 1 | Clove | |
| 1 | pinch | Red Pepper |
| 1 | Onion, medium -- sliced | |
| 1 | tablespoon | Parsley -- minced |
| 1 | cup | Heavy Cream (35%) |
Directions
Rub butter into the snow goose. Place it in a casserole and sprinkle with the garlic, a pinch of salt and pepper. Add the white wine, clove, red pepper and diced onion into the casserole. Bake securely covered in the casserole for 3 hours at 350. Take out the snow goose and put it in another pan. Skim the fat off the juice. Add the cream and parsley to the juice.
Cook at medium heat until slightly thickened. Serve over slices of the goose. You can use domestic goose. Snow goose eggs have pink yolks! From The Gazette, 92/01/08. Posted by James Lor. Courtesy of Shareware RECIPE CLIPPER 1⅒ Courtesy of Shareware RECIPE CLIPPER 1⅒ Recipe By :
From: Date: 05/30 File