Goose Casserole

    1 hour 30 minutes

    A very unusual casserole which uses goose meat. You can also use the leftover meat from a whole roast goose which is easier.

    6 people made this

    Serves: 4 

    • 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
    • pinch nutmeg
    • 300ml cider
    • 1 tablespoon cream
    • salt and pepper, to taste

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat the oven to 200 degrees C.
    2. 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.
    3. 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.
    4. Remove any fat and stir in the cream. Check seasoning and serve.

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    Reviews in English (1)


    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