Goose Casserole

Goose Casserole


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.

Elisabeth Glachant

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 (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

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