Pic1a: 2017-03-03Directions
Pic2: marinade with vegetablesPic3: all done
Pic4: strain to separate the liquid
The day before:
- Combine the parted rooster and the ingredients of the marinade (vegetables chopped) in a non-reactive container. (Pic2)
- Mix together and refrigerate for 24 hours. (Pic3)
Preparation:
- Remove the rooster pieces and pour the marinade through a sieve to separate the liquid. (Pic4)
Pic5: onions & baconPic6: brown the rooster pieces
Pic7: stew the mushrooms
- Brown the coarsely chopped onion. Add bacon and cook until crisp. (Pic5)
- Remove and reserve onions and bacon.
- Brown the rooster pieces in the bacon fat. (Pic6)
- Set the pieces aside when done.
- Stew the sliced mushrooms in the remainder of the fat (Pic7) for 10 min. and set aside.
Pic8: simmerPic9: all done
Pic10: served with fries
- Heat 2 tbsp. of olive oil. Add 2 tbsp. flour.
- Stir and cook over high heat to darken.
- Whisk in 2 cups of the marinade.
- Add the rooster pieces, marinade vegetables, carrots and raisins and remaining marinade. (Pic8)
- Bring to a boil over medium heat, reduce and simmer over low for 2+ hrs. or until done. (Pic9)
- Add the mushrooms 15-30 minutes before serving.
- Serve and enjoy.
Serving suggestions:
- Serve with croquettes (Pic1a)
- Serve with fries. (Pic10)
- Serve with boiled potatoes and drown the potatoes in the sauce.
B. duck in wine sauce
2015-11-01
Because the meat is cooked without skin, this duck recipe is quite lean, even with the bacon. For best results, use a Muscovy drake. They have all-red meat, not as dark as a rooster, but good quality lean meat.
Vegetarians, leave out the duck and bacon, and it will still be delicious. The mushrooms are a complete meal by themselves. Rice or potatoes are optional.
INGREDIENTS
This is what you need for 4 servings:
- duck pieces, up to 3 lbs.
- duck fat
- 6 slices of bacon
- 1 onion, sliced and diced
- 1 lb. of button mushrooms
- 2 large Portobello mushrooms
- 1 quart of red wine
Directions
2015-11-01
Pic11: remove skin, cut meatPic12: marinate
Pic13: onions, bacon
- Part the duck.
- Remove the skin (Pic11) and reserve for future use.
- Debone and dice the meat. Reserve the bones.
- Cover with red wine, marinate at least overnight. (Pic12)
- Fry the bacon in some duck fat.
- When crisped, add half of the onion and simmer until the onions become transparent. (Pic13)
- Increase heat and sear the duck meat over high heat.
- Pour off and store excess fat for later use.
-
Reduce heat. Add the marinade liquid to up to 2/3 of the height of the meat.
I also added the bones for additional flavor. -
Bring to a boil, reduce heat and simmer over low heat for up to 2-3 hrs. until the meat is tender.
Old drakes are tough, like roosters. That will be even worse if they have been flying. - Meanwhile, sauté the remainder of the onion in duck fat in a separate pan.
Pic14: mushroomsPic15: all together now
Pic16: served
- Add the sliced mushrooms. (Pic14)
- Cover and simmer about 10 minutes.
- Transfer the mushrooms and liquor to the other pot (Pic15) and continue to stew for 10 more minutes.
- Serve with the remainder of the wine and enjoy. (Pic16)
C. goose in wine sauce
2018-02-01
This is quite the popular sauce, and it fits this goose even better than that duck.
Geese are heavy, fast-growing birds that become chewy already when half-grown, a bit like pheasant and rooster. Moist cooking (stew or pot roast) is recommended to get tender meat.
This recipe is a simplified version of Coq au Vin and/or Beef Bourguignon. The essential ingredients for the typical flavor of these 3 recipes are bacon, mushrooms and red wine, and to a lesser extent carrots.
Feel free to look back at those recipes for additional optional ingredients. I didn’t feel like peeling and cooking potatoes. I added some frozen fries instead.
Pic17: goose in wine sauce
Pic18: add wine, marinade
Pic21: crisp the bacon