Braised Goose in Mustard Cream
Braised goose is more tender, has more flavor, and has less fat than roasted goose. Enhanced by a lively sauce, this is a truly festive entrée for eight. Green beans (haricots vert) sauteed with crushed garlic and bacon bits is a nice accompaniment. Serve with crusty french bread and/or with bourbon spoonbread.
2 onions, peeled & minced
2 Tblsp olive oil
1 Tblsp. butter
1 large goose, cut into serving pieces
Freshly ground black pepper
1 cup dry white wine
Chicken broth to cover meat
2 bay leaves
2 sprigs of thyme
1 1/2 cups light cream
3 Tblsp Dijon-style mustard
3 Tblsp minced tarragon (or other fresh herb)
Sauté onions in oil and butter for 5 minutes. Add pieces of goose, skin side down. Sprinkle with salt and pepper. Cook over low heat for 5 minutes, turning each piece on all sides. Add the wine, enough chicken broth to cover meat, the bay leaves and the thyme. Cover and simmer for at least 2 1/2 hours, or until the meat can be easily pierced with a fork and its juices run clear.
Place the pieces of goose in a warm serving dish, cover with a piece of foil and keep in a 200° oven until ready to serve. Spoon out as much fat as possible from the cooking juice. Scrape down the brown coagulated juices with a fork. Stir in the cream. Reduce by stirring constantly over medium heat for a few minutes. Remove from the heat, add the mustard and check the seasoning. Spoon sauce over the pieces of goose. Sprinkle with fresh herbs.
WINE: Serve with a medium-full red such as Tempranillo or Pinot Noir. I would also serve it with our dry Riesling.