braised goose with vegetables

2014-06-12

No, it isn't X-mas yet.
This goose was killed by a hawk and left behind, probably too heavy to be carried off. I didn't feel like plucking him, so I skinned him instead.

Without his skin and fat layer, oven roasting would produce rather dry meat. Stewing is better. The most noticeable difference with a chicken - other than overall size - is that those wings are ginormous, but there isn’t any meat on them. That's why I placed them on the bottom of the pot, to keep the other pieces from getting burned. Not that those legs were much better.

INGREDIENTS

This is what you need for 4+ servings:

one young goose, parted
olive oil
1 large onion, chopped small
S&P spices of choice
2 lbs., a variety of vegetables
1 glass of red wine.

Pic1: braised goose
huge bones, tiny muscles

Directions

Pic2: naked goose
Pic3: brown the meat, add veggies
Pic4: more veggies

Heat oil, brown the diced onion.
Add spices (S&P, curry, ... ) and mix well.
Sear the pieces of meat in batches.
When done, arrange the wings and carcass pieces at the bottom, and stack the rest of the meat on top.
Layer the vegetables.
I used cauliflower, broccoli, carrots, cucumber, celery, small onions, tomatoes, fresh garden peas.

Pic5: and even more veggies
Pic6: all done

Cover and simmer over low heat for a few hours until the meat is tender.
If you didn't drink that glass of wine after an hour, you're hopeless. Add it to the stew where it will do some good. :-)
Enjoy.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org