Title: Outarde Au Vin Blanc-Snow Goose in White Wine
Categories: Poultry Entree Game
Yield: 10 Servings
| 1 | | Snow Goose |
| | | Salt |
| | | White Wine, bottle, 750 ml |
| 1 | pn | Red Pepper |
| 1 | tb | Parsley, minced |
| 3 | | Garlic Cloves finely chopped |
| | | Black Pepper freshly ground |
| 1 | | Clove |
| 1 | | Onion, medium, sliced |
| 1 | c | Heavy Cream (35%) |
Rub butter into the snow goose. Place it in a casserole and sprinkle with
the garlic, a pinch of salt and pepper. Add the white wine, clove, red
pepper and diced onion into the casserole. Bake securely covered in the
casserole for 3 hours at 350. Take out the snow goose and put it in another
pan. Skim the fat off the juice. Add the cream and parsley to the juice.
Cook at medium heat until slightly thickened. Serve over slices of the
goose. You can use domestic goose. Snow goose eggs have pink yolks! From
The Gazette, 92/01/08. Posted by James Lor.
Courtesy of Shareware RECIPE CLIPPER 1.1
Courtesy of Shareware RECIPE CLIPPER 1.1