Braised goose is a traditional Italian dish, typical of northern cuisine. The goose is slowly braised to make it succulent and tasty. Its intense flavor pairs perfectly with dry white wine, onions, garlic, and aromatic herbs. This dish requires some cooking time, but the final result is absolutely delicious.
In a pan, melt the butter and brown the goose cut into pieces
Add the thinly sliced onions and whole garlic, and let them soften without coloring
Pour in the wine
Add the peeled, seeded, and chopped tomatoes and the aromatic herbs
Season with salt and pepper
Cover and cook in the oven at 150 degrees for about 3 hours until the meat falls off the bones
Remove from the oven, debone the goose, place it on the serving dish, and keep warm
Remove the garlic
Reduce the cooking juices if necessary
Pour in a small glass of brandy and stir
Adjust salt and pepper and serve immediately
Accompanying wines: Valtellina Superiore Inferno DOC, Rosso Di Montalcino DOC, Cannonau Di Sardegna DOC
Large pan
Wooden spoon
Lid
Italia
| Energy (kcal) | 291 |
| Carbohydrates (g) | 0.86 |
| of which Sugars (g) | 0.86 |
| Fat (g) | 26.08 |
| of which Saturates (g) | 7.42 |
| Protein (g) | 11.72 |
| Fiber (g) | 0.21 |
| Sale (g) | 0.09 |
