Red Wine Glazed Goose

[Guest guest]

>

> Paula Coon [paulacoon]

 

 

> Would you please post your recipe for the Red Wine Glazed Wild Goose

when you have the chance ???? We eat a lot of wild game

> and I'm always looking for new recipes.

> TIA

> Paula ........in Michigan

> Coming soon Farm Fresh Soaps & Candles

 

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Hi Paula,

 

I am adapting this recipe from Emeril .. when I get a chance I'll post

the version I've made with the changes

 

*Smile*

Chris (list mom)

http://www.alittleolfactory.com

 

 

 

 

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http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_17362,00.htm

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Roast Port Glazed Goose with Tawny Port Gravy

 

Recipe courtesy Emeril Lagasse, 2001

See this recipe on air Tuesday Nov. 30 at 8:00 PM ET/PT.

 

 

 

 

Recipe Summary

Difficulty: Medium

Prep Time: 20 minutes

Inactive Prep Time: 20 minutes

Cook Time: 1 hour 45 minutes

Yield: 4 servings

User Rating: 5 Stars

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1/2 cup chopped yellow onion, plus 1/2 cup chopped yellow onion

1/4 cup chopped celery

1/4 cup chopped bell pepper

1 teaspoon salt, plus 1 teaspoon salt

1/4 teaspoon cayenne, plus 1/4 teaspoon cayenne, plus 1/4 teaspoon

cayenne

1 domestic goose, about 10 pounds, well rinsed and patted dry, neck and

giblets reserved

1/2 teaspoon freshly ground black pepper

1/2 cup chopped carrots

2 bay leaves

3 cups Ruby port

Tawny Port Gravy, recipe follows

Goose Fat-Roasted Potatoes, recipe follows

 

 

Preheat oven to 400 degrees F.

 

Combine 1/2 cup of the onions, celery, bell peppers, 1 teaspoon of the

salt, and 1/4 teaspoon of the cayenne in a mixing bowl. Remove any

excess fat around the opening of the cavity of the goose. Prick other

fatty areas with a fork at intervals. Do not prick the breast. Stuff

cavity of goose with vegetable mixture. Season the outside of the goose

with the remaining 1 teaspoon salt, 1/4 teaspoon cayenne, and the black

pepper. Place the goose in a large roasting pan and roast for about 1

hour and 45 minutes, or until the drumsticks and thighs are easy to

remove.

 

 

Combine the remaining 1/2 cup onion, carrots, bay leaves, and port wine

in a medium-sized sauce pan over medium heat and bring to a boil. Cook

over medium heat until the mixture thickens and reduces to about 1/2

cup, about 30 minutes. Strain through a fine mesh strainer and let cool.

 

 

 

Using a pastry brush, glaze the goose with the port wine reduction, and

return to the oven for 5 minutes to allow the glaze to caramelize and

set. Remove from the oven and let rest for 20 minutes before carving.

Serve with the Port Gravy, and Goose Fat-Roasted Potatoes.

 

 

Port Gravy:

2 teaspoons vegetable oil

Giblets and neck from the goose

1/2 cup chopped onions

1/4 cup chopped celery

1/2 cup chopped carrots

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

5 bay leaves

1/2 teaspoon dried thyme

2 tablespoons flour

2 cups Tawny port

2 cups water

 

In a large saucepan, heat the oil over medium-high heat. Add the giblets

and neck, and brown, stirring, 3 to 4 minutes.

 

Add the onions, celery, carrots, salt, pepper, bay leaves, and thyme and

cook, stirring often, for 3 to 4 minutes. Add the flour and stir to

combine. Cook, stirring, for 5 minutes.

 

 

Add the wine, bring to a boil, and cook, stirring occasionally, for 5

minutes. Add the water and bring to a boil. Reduce the heat to medium

and simmer for about 1 hour. Remove from the heat and strain into a

clean container and keep warm until ready to serve. Yield: About 2 cups

 

 

Goose Fat Roasted Potatoes

2 pounds fingerling potatoes

1 teaspoon salt, plus 1 teaspoon

1/2 teaspoon freshly ground black pepper

1/4 cup goose fat, or duck fat

2 teaspoons minced garlic

1 tablespoon fresh chopped rosemary

5 sprigs rosemary, as garnish

 

Scrub potatoes and place in a large pot. Cover with cold water and add 1

teaspoon salt. Bring to a boil. Reduce the heat to medium-low and simmer

until just fork tender, 10 to 15 minutes. Drain and cool under cold

running water. When completely cooled, slice them in half lengthwise,

and place in a bowl.

 

Preheat oven to 400 degrees F.

 

 

Season the potatoes with 1 teaspoon of salt and 1/2 teaspoon of black

pepper. Place a 12-inch, non-stick, ovenproof saute pan or skillet over

medium-high heat and add the goose fat.

 

 

Once the fat is hot, add the seasoned potatoes to the saute pan, cut

side down. Sear on the stovetop for 1 minute, then place the pan in the

oven. Roast for 8 to 10 minutes. Remove the pan from the stove, and add

the garlic and chopped rosemary. Toss the potatoes in the pan to coat

them and serve immediately garnished with the rosemary sprigs. Yield: 4

servings

 

 

 

Episode#: EMSP26

Copyright C 2003 Television Food Network, G.P.,