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Goose with Apples

Goose once occupied the central place in the Jewish diet that chicken does today. In Central and Eastern Europe, goose fat was the universal cooking medium, while the tough flesh was ideal for cooking overnight in a cholent. The famous French cassoulet–preserved goose with beans–is almost certainly of Jewish origin, since records of the Inquisition in Carcassonne show that victims were accused of Jewish tendencies if they made these slow-cooked goose stews.
Today goose is less frequently served, but still available. The following is a good way to cook goose, because the slow cooking gently tenderizes the toughest bird.

ingredients

serves 6 to 8
1 young goose, about 5 pounds, cut in 8 serving pieces
2 tablespoons rendered goose fat
1/2 teaspoon salt
2 onions, finely chopped
8 green apples, peeled, cored, and quartered
1 teaspoon paprika
1 cup water

method

1. Remove as much fat as possible from the bird. Render some and use as the cooking medium.

2. Heat the goose fat in a casserole or Dutch oven set over high heat and evenly brown the pieces of goose for 10 minutes. Sprinkle with salt.

3. Remove goose and add the onions, frying them to a golden color, about 5 minutes.

4. Add the apples and sprinkle with paprika. Add water, cover pot, and simmer over low heat for 3 hours or until meat is tender.

5. Check every 15 minutes and add more water if necessary to keep goose moist.

6. At the end of the cooking time there should be no liquid left in the pan, however, and apples should have cooked in the goose fat.

Serve immediately.

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