Ragout d’Oie aux Marrons

A rich and succulent dish of goose, chestnuts and vegetables, Ragout d’Oie aux Marrons (rah-goo d’wah oh mah-rhon) makes a filling family meal. Serve with boiled rice and a crisp green salad.

6-8

8 slices streaky bacon, rinds removed and chopped

1 X 8 lb. goose, cut into serving pieces

2 medium-sized onions, finely chopped

2 garlic cloves, crushed

12 fl. oz. chicken stock

4 fl. oz. Marsala

1 teaspoon salt

½ teaspoon black pepper bouquet garni, consisting of

4 parsley sprigs,

1 thyme spray and

1 bay leaf tied together

14 oz. canned chestnuts, drained 2 medium-sized potatoes, peeled and cut into ½ inch dice

Place the bacon in a large flameproof casserole and set the casserole over moderate heat. Fry the bacon for 6 to 8 minutes, or until it is golden brown and has rendered most of its fat. With a slotted spoon, transfer the bacon to a plate. Set aside.

Add the goose pieces to the casserole, a few at a time, and fry, turning them occasionally with tongs, for 10 to 12 minutes or until they are lightly and evenly browned. With a slotted spoon, transfer the browned meat to a plate. Keep warm while you fry the remaining goose pieces in the same way.

Pour off all but 2 tablespoons of the fat in the casserole. Add the onions and garlic to the casserole and fry, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Return the goose pieces and bacon to the casserole. Pour over the chicken stock and Marsala and add the salt, pepper and bouquet garni. Increase the heat to moderately high and bring the liquid to the boil, stirring constantly. Cover the casserole, reduce the heat to low and simmer the meat for 2 hours. Add the chestnuts and potatoes and cook for a further 45 minutes or until the goose pieces and the chestnuts are tender.

Remove the casserole from the heat and remove and discard the bouquet garni. Serve immediately, from the casserole.

Ragout de Veau

A warming, sustaining dish, Ragout de Veau (rah-goo d’voh) makes a marvellous winter dinner, served with Brussels sprouts and a mixed salad. A lightly chilled Tavel rose wine would accompany this dish well.

2 lb. lean veal, shoulder or breast, cut INTO 2-inch cubes

4 medium-sized potatoes, peeled and cut INTO ½ inch slices

2 medium-sized onions, thinly sliced

2 garlic cloves, crushed

1 teaspoon salt

1 teaspoon black pepper bouquet garni, consisting of

4 parsley sprigs,

1 thyme spray and

1 bay leaf tied together

1 pint home-made chicken stock

5 oz. tomato puree

2 teaspoons paprika

Place about one-third of the veal cubes on the bottom of a flameproof casserole. Cover with a layer of about half of the potato slices, then half of the onions and garlic. Sprinkle over one-third of the salt and pepper and add the bouquet garni. Continue making layers in the same way, ending with a layer ofveal cubes sprinkled with the remaining salt and pepper.

In a large jug, combine the chicken stock, tomato puree and paprika, beating with a fork to mix well. Pour the mixture into the casserole.

Place the casserole over moderately high heat and bring the liquid to the boil.

Reduce the heat to low, cover and simmer the ragout for 1 ½ to 2 hours or until the veal is very tender.

Remove the casserole from the heat and remove and discard the bouquet garni. With a slotted spoon, transfer the veal cubes to a large serving dish, then pile the vegetables over and around them. Pour some of the cooking liquid over the mixture and serve at once. ‘v/ –rr..

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus