2 people made this
A very unusual casserole which uses goose meat. You can also use the leftover meat from a whole roast goose which is easier.
1.2 kg goose meat
1 small glass brandy
2 onion shallots, diced
6 small cooking apples, peeled and cut into wedges
4 cloves garlic, unpeeled
1 sprig thyme
1 bay leaf
1 tablespoon cream
salt and pepper, to taste
- Preheat the oven to 200 degrees C.
- Fry the goose in a nonstick frypan and discard fat. When the goose is good and hot, pour over the brandy and carefully flambe with a long barbecue match.
- Add the shallots, apple, garlic, thyme, bay leaf and nutmeg. Add salt and pepper to taste, then add cider and bring to the boil. Transfer to a casserole, cover with baking paper and bake 30 minutes.
- Remove any fat and stir in the cream. Check seasoning and serve.
nice but I would never discard the fat, just pour into a heat resistant container and let set, use as any other lard
- 02 Aug 2014
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