1 young fat goose weighing 3 kg (6 1/2 lbs)
25 g (1 oz bacon)
3 medium carrots
2 small onions
1 kg (2 1/4 lbs) Savoy cabbage
2 tbsp (1 oz) 25 g butter
125 ml (4 fl oz) 1/2 cup red Burgundy
1 tsp salt
2 pinches black pepper
1 tbsp tomato puree/paste)
125 ml (4 fl oz) 1/2 cup chicken stock
25 g (1 oz bacon)
3 medium carrots
2 small onions
1 kg (2 1/4 lbs) Savoy cabbage
2 tbsp (1 oz) 25 g butter
125 ml (4 fl oz) 1/2 cup red Burgundy
1 tsp salt
2 pinches black pepper
1 tbsp tomato puree/paste)
125 ml (4 fl oz) 1/2 cup chicken stock
method
1. Chop bacon. Scrape and rinse carrots before slicing thinly. Peel onions, quarter them and cut in fine slices.
2. Cut cabbage into quarters, removing hard central core and any tough outer leaves. Rinse quarters and cut into thick slices.
3. Cut goose into 16 portions, wash and dry them.
4. Preheat oven to 180°C (350°F) Gas Mark 4.
5. Heat butter and bacon in a heavy-bottomed casserole. Brown goose portions thoroughly. Add onions and carrots and continue to fry for 10 more minutes.
6. Remove breast portions and put to one side.
7. Add red wine, sliced cabbage, salt and pepper, mix well and fry a few minutes longer.
8. Combine tomato puree/paste) and chicken stock, pour over vegetables and cover casserole before placing in middle of oven.
9. Cook for 1 1/2 hours, returning breast portions to the dish for the last 30 minutes.
2. Cut cabbage into quarters, removing hard central core and any tough outer leaves. Rinse quarters and cut into thick slices.
3. Cut goose into 16 portions, wash and dry them.
4. Preheat oven to 180°C (350°F) Gas Mark 4.
5. Heat butter and bacon in a heavy-bottomed casserole. Brown goose portions thoroughly. Add onions and carrots and continue to fry for 10 more minutes.
6. Remove breast portions and put to one side.
7. Add red wine, sliced cabbage, salt and pepper, mix well and fry a few minutes longer.
8. Combine tomato puree/paste) and chicken stock, pour over vegetables and cover casserole before placing in middle of oven.
9. Cook for 1 1/2 hours, returning breast portions to the dish for the last 30 minutes.
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