Braised goose is a traditional Italian dish, typical of northern cuisine. The goose is braised slowly 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 saucepan, melt the butter and brown the goose cut into pieces
Add the thinly sliced onions, the whole garlic, and let them wilt without coloring
Pour in the wine
Add peeled tomatoes, deseeded and chopped, and the aromatic herbs
Salt and pepper to taste
Cover and let it 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 a serving plate, and keep warm
Remove the garlic
Reduce the cooking juices if necessary
Pour a small glass of brandy, mix
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
Italy
| 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 |
