birds in wine sauce

various dates

A. coq au vin


Coq au Vin—rooster in wine—is the game bird equivalent of Beef Bourguignon.

This delicious recipe originated in Burgundy and was prepared with a pheasant rooster and Burgundy wine. An older backyard-raised chicken rooster is a good substitute because it has 100% red meat, very similar to game birds. When harvesting the rooster, either do not bleed the animal, or collect the blood to add it to the stew for a darker, more authentic game bird flavor. I also added liver and heart for the same purpose.

Do not use a store-bought fryer chicken for this. The meat will turn to mush.

Notice the similarities with Grandmother's Chicken: bacon, mushrooms and dark beer instead of red wine. This is very nearly the same dark brown sauce.


Pic1a: 2017-03-03
Pic1b: 2017-03-04



This is what you need for 4 servings:

  • 1 pheasant or chicken rooster
  • ½ lb. smoked bacon, cubed
  • ½ onion, chopped
  • 4 carrots, sliced
  • 1 lb. mushrooms
  • 1 cup (golden) raisins
  • olive oil
  • 2 tbsp. flour
  • S&P

For the marinade:

  • 3 cups red wine
  • 1 carrot
  • 1 onion
  • 5 garlic cloves
  • 2 tbsp. Balsamic vinegar
  • 2 sprigs of parsley
  • 1 branch of thyme
  • 2 bay leaves
  • 5 peppercorns


Pic2: marinade with vegetables
Pic3: all done
Pic4: strain to separate the liquid

The day before:



Pic5: onions & bacon
Pic6: brown the rooster pieces
Pic7: stew the mushrooms


Pic8: simmer
Pic9: all done
Pic10: served with fries


Serving suggestions:

B. duck in wine sauce


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.


This is what you need for 4 servings:



Pic11: remove skin, cut meat
Pic12: marinate
Pic13: onions, bacon


Pic14: mushrooms
Pic15: all together now
Pic16: served

C. goose in wine sauce


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.


This is what you need for 4 servings:

  • ½ goose, 2-3 lbs., parted
  • 2-3 cups red wine
  • thick-sliced smoked bacon
  • 1 lb. carrots
  • oil dough
  • S&P
Pic17: goose in wine sauce



Pic18: add wine, marinade
Pic19: braise the goose
Pic20: stew the mushrooms


Pic21: crisp the bacon
Pic22: add the mushrooms
Pic23: add bacon and more, simmer

Serving suggestion: