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Hunter Style Goose
1 goose
1 28oz. can whole organic plum tomatoes
Dry red wine
Olive Oil
1/2 oz. dried wild mushrooms, including porcini
1/2 lb. fresh crimini mushrooms, sliced
4 cloves garlic, minced
1 carrot, diced
1 stalk celery, diced
10 cippolini onions
1 bunch fresh thyme leaves, minced (about 3 tbl)
2 tbl fresh parsley, chopped
3 small bay leaves
1 tsp kosher salt
1 tsp fresh ground black pepper
- Reconstitute dried mushrooms in very hot tap water
(reserve water)
- Trim excess fat and skin from goose
- Heat a heavy dutch oven over medium-high heat
- Add 2 tbl olive oil and sear the goose on all sides
- Remove and allow to cool enough to handle
- If there is more than about 2 tbl fat in the pot, remove all but 2 tbl
- Over medium-high heat, sauté onions, carrot, crimini mushrooms and celery for about
4-5 minutes until mushrooms are beginning to brown
- Add garlic and bay leaves and continue for about 1 minute
- Add 1 cup wine and scrape the bottom of the pan
- Remove mushrooms from soaking water and add water to the pot
- Crush tomatoes and add them with juice from the can to the pot
- Chop the reconstituted mushrooms and add them to the pot
- Remove skin and fat from goose and discard
- Carefully place goose into the pot and add more wine if needed to
immerse fully - nestle the goose into the mixture spooning some of the
vegetables over the top
- Add salt & pepper
- Cover and reduce to a simmer and cook, turning occasionally until meat is very tender but not yet falling off the bones
- Remove lid and increase heat to a low boil. Cook until sauce is
slightly reduced and thickened
- Serve with pasta or rice.
Serve with a crisp Pinot Noir.
Questions about this recipe?
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