A superb cold dish for a lunch or dinner party, Goose Casserole may be prepared the day before. It should be accompanied by a colourful and varied selection of salads.
8 lb. goose, cut into serving pieces
1 teaspoon salt
½ teaspoon black pepper large bouquet garni, consisting of
8 parsley sprigs,
2 thyme sprays and
2 bay leaves tied together onion, chopped garlic cloves, chopped
8 fl. oz. water
10 fl. oz. red wine
2 fl. oz. brandy
Preheat the oven to warm 325°F (Gas Mark 3, 170°C).
Rub the goose pieces all over with the salt and pepper and place them in a large ovenproof casserole. Add the bouquet garni, onion and garlic and pour in the water, wine and brandy.
Cover the casserole tightly with a sheet of greaseproof or waxed paper and then the lid.
Place the casserole in the oven and roast for 4 to 4 hours, or until the goose is cooked. Test by piercing the thigh with the point of a sharp knife; the juices that run out should be clear.
Remove the casserole from the oven and allow it to cool. When the goose is cold, arrange the pieces on a serving dish.
Strain the sauce into a jug or bowl and allow it to cool. Skim the fat off the surface of the sauce and discard it. Pour the sauce over the goose.
Rich and succulent, roast Goose with Apricot and Veal Stuffing makes a superbly impressive dish for a formal dinner party.