Goose stew
Instructions
Wrapped the goose with the bacon slices, place on the grill of the furnace and gilds it for an hour and a half in a preheated oven at 190 degrees.
Pick it up, eliminate the bacon, place the bird in a pan with two tablespoons of olive oil.
Pour in wine, vinegar and broth to cover it.
Add some peppercorns, bay leaf and whole onions, a pinch of Marjoram and salted and chopped Rosemary.
Cook again for an hour on the stove over low heat, then remove the goose from the bowl and keep warm.
Prepare the sauce.
Together with cooking the flesh into cubes of peeled lemon in water, anchovies, de-boned and mince.
Stir, remove from heat and stir the mixture with a knob of butter.
Place the goose cut in slices on a serving platter.
Another with the sauce and garnish with lemon slices.
Accompanying wines: Bricco Manzoni VdT VdT Piemonte, Friuli Tazzelenghe (en), Salice Salentino Rosso DOC.
Ingredients and dosing for 8 persons
- 1 3000 g goose
- Some of slices bacon
- 1 bottle of dry white wine
- 2 cups of wine vinegar
- Broth
- 2 onions
- 1 leaf of laurel
- 1 pinch of marjoram
- 1 pinch of rosemary
- 2 tablespoons of olive oil
- Salt
- Some grains of pepper
- For the sauce:
- 2 lemons
- 2 anchovies
- Butter