Braised Canada Goose a la Normandy

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Braised Canada Goose a la Normandy

Postby Huntingwithdaughters » Wed Sep 08, 2010 1:11 am

Here is a recipe that will make the whole goose moist and tender.
• a Canada or Snow Goose, plucked and cleaned
• 2 medium onions, chopped
• 1 pound ground pork
• 1 cup milk
• 4 cups dry bread, diced
• 2 eggs, beaten
• ¼ cup butter (French butter if possible)
• 2 sage leaves or ¼ teaspoon of dried sage
• 1 goose liver, finely chopped
• 6 apples: granny smith, Rome, Macintosh, Fuji
o 1 apple peeled, cored and diced into ¼ inch cubes
o The other 5 should be cored and quartered
• Salt and pepper
• 4 cups hard cider (French hard cider if possible)
• 4 cups beef stock
• ¼ lb pate de foie gras or pate de campagne
• ¼ cup Calvados
• 5 tablespoons of flour
• ½ lb bacon

For the rest of the recipe go to

David Bershtein
Remington 11-87 12 ga. w LC, RC and rifled bbls
Remington 1100 28 ga. Sporter
Winchester 131 .22LR
Proud owner of MHR Renegade's Ain't She a Dandy
Roast Canada Goose
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David Bershtein
Now on Kindle: Tippecanoe: gourmet recipies and disasters of sports afield
Posts: 44
Joined: Sat Aug 28, 2010 11:54 pm
Location: Northeast PA

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