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Wild Goose Cassoulet

Serves: 14 people

Recipe Ingredients

1   Wild goose - (abt 8 lbs) - cut into eight
  To ten pieces
4 cups 640g / 22ozDried white navy beans
1/4 lb 113g / 4ozItalian salami - cut 1/4" cubes
3 cups 711mlDry white wine
4   Tomatoes - peeled, seeded,
  And chopped
4   Onions - chopped (large)
4   Peppercorns
2 teaspoons 10mlChopped parsley
1/4 teaspoon 1.3mlDried rosemary
2   Garlic cloves - minced
1   Bay leaf
  Salt - to taste
  Freshly-ground black pepper - to taste
1/2 cup 118mlOlive oil
6   Garlic sausages
1 cup 146g / 5.1ozBread crumbs

Recipe Instructions

Soak the beans in water to cover for at least 10 hours. Drain, discarding any beans that float on the surface. Put into a large, lidded, earthenware casserole. Add salami, 1 cup wine, the tomatoes, onions, peppercorns, parsley, rosemary, garlic, bay leaf, and enough water to cover. Cover the casserole tightly and bake at 200 to 225 degrees for 6 hours, adding more water if needed.

Rub goose pieces with salt and pepper. Heat oil to sizzling, add the goose, and brown lightly on all sides. Reduce the heat, add 2 cups wine and simmer, covered, for 30 minutes. Stir goose and sauce carefully into bean casserole. In another skillet saute garlic sausages until well browned; remove, reserving fat. Stir sausages into casserole carefully; cover and bake in 250 degree oven for 1 1/2 hours. Saute bread crumbs in sausage fat and sprinkle over top of casserole. Bake, uncovered, for 10 minutes to brown crumbs.

This recipe yields 14 to 16 servings.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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