Goose With Olives And Verjus

Course : Italian
Serves: 6
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6 pound goose
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
2 tablespoons flour -- for dusting
4 tablespoons duck or goose fat
1 medium garlic bulbs broken into cloves
2 large spanish onions -- cut 1/2 inch slices
1 cup green olives from toulouse
1 cup verjus unfermented grape juice -- usually clear or pink
2 cups chicken stock
1 cup red wine grapes -- halved, seeded
1/4 cup chopped Italian parsley

Preparation / Directions:

Cut goose into 12 pieces, season with salt and pepper and dredge the pieces in flour. In a 14-inch sauté pan, heat goose fat until smoking and brown goose pieces, 4 at a time, until each is dark golden brown. Remove and add garlic and onions and sauté until light brown, about 8 to 10 minutes. Add olives and verjus and reduce by one half. Add goose pieces and stock and simmer covered for 45 minutes. Uncover, add grapes and simmer for 4 to 5 minutes. Add parsley and serve with "Cepes A La Bordelaise" and "Sautéed Potatoes In Goose Fat" (the recipes for which are included in this collection). Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A23)

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