Slow cooked Canada Goose in red wine and juniper berries Recipe
By April 5, 2013Published:
This is a perfect way to cook older or end of season birds. Canada goose can, if cooked incorrectly, be incredibly tough with a very strong flavour which is not to the liking of a lot of palates. Cooking this way makes the meat fall-off-the-bone tender and the combination of the wine and juniper flavours enhance the natural robust flavour of the goose.
- 1 Canada Goose Meat from the breast and legs
- 1/2 bottle red wine
- 1 bouquet garni (2 Bay leaves, 2-3 sprigs each of thyme and parsley tied together)
- 1 tsp juniper berries lightly crushed
- 12 shallots peeled and left whole
- 1 lb mixed root veg Peeled and chopped into large chunks (Optional)
- 1 qty beurre manié
- Place the meat, stock, wine, juniper berries and bouquet garni in a large pot. Cover and bring to a very slow, tremulous simmer, so that the liquid in the pot is barely bubbling. Cook on the hob keeping the pot covered, for 4 ½ to 5 hours never allowing the heat to rise to more than this very slow simmering point. One hour before the end of this time, add the shallots and root veg. (if using) and keeping the pot covered, cook for the remaining time.
- Remove the meat and rest of the ingredients and keep warm. The remaining liquid will need thickening in order to make a more gravy like consistency. Either boil the liquid on a high heat to reduce or whisk in a quantity of beurre manié. To make this, blend equal weights of butter and flour, and then knead them together. Whisk it into the sauce, let it cook for no more than a minute or two, until thickened.
- Add the meat and veg back to the pot to warm.
- Serve a portion of the meat and gravy per person with mashed potato and green veg. or warm red cabbage.