Ragout d'oie au Chou (Cut-Up Goose Braised with Cabbage)

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READY IN: 2hrs 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 deg F.
  • Spread pieces of goose on wax paper, season with salt and pepper, and roll in flour.
  • Shake off excess.
  • Set large skillet over moderately high heat and film with fat or cooking oil.
  • When very hot but not smoking, add as many pieces of goose as will fit into the pan easily.
  • Brown on both sides Remove to a plate, and set aside.
  • Brown salt pork lightly in a spoonful of fat, then add onions until tender.
  • Transfer to casserole dish.
  • Add goose, garlic, bay, caraway, thyme, and wine or vermouth, plus enough stock or bouillon to cover goose two-thirds Bring to a simmer on the stove, then cover tightly and transfer to oven.
  • Simmer slowly in oven for 1 1/2 to 2 hours, or until tender.
  • Turn and baste several times during this period.
  • Prepare Cabbage.
  • Shred cabbage into 1/4 inch slices.
  • Place in a covered saucepan with the stock or bouillon, salt, pepper, and butter or fat.
  • Cover, bring to a boil, and boil hard 5-6 minutes until barely tender.
  • Uncover and set aside.
  • Serving.
  • Skim off any fat from surface of goose cooking liquid.
  • Sauce should be slightly thickened.
  • Arrange goose pieces over a bed of cooked noodles or mashed potatoes.
  • Toss cabbage with a few tablespoonsful of goose cooking liquid, then arrange cabbage around goose.
  • Spoon a little sauce over each piece of goose.
  • Serve the rest of the sauce in a separate bowl to pass.
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