Braised Goose II

By á-174942

Ingredients

• 1 large goose
• 1/2 teaspoon sage
• 2 garlic cloves minced
• 2 cups dry white wine
• 5 cups beef stock
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 6

Preparation

Step 1

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 or boullion to the pan. Bring the liquid to a simmer, cover and place in a 350 degree oven for 2 1/2 hours. Turn the goose twice during cooking. Goose is done when the leg moves easily at the joint.

This recipe yields 6 to 8 servings.