Wild Goose Cassoulet Recipe - Cooking Index
1 | Wild goose - (abt 8 lbs) - cut into eight | |
To ten pieces | ||
4 cups | 640g / 22oz | Dried white navy beans |
1/4 lb | 113g / 4oz | Italian salami - cut 1/4" cubes |
3 cups | 711ml | Dry white wine |
4 | Tomatoes - peeled, seeded, | |
And chopped | ||
4 | Onions - chopped (large) | |
4 | Peppercorns | |
2 teaspoons | 10ml | Chopped parsley |
1/4 teaspoon | 1.3ml | Dried rosemary |
2 | Garlic cloves - minced | |
1 | Bay leaf | |
Salt - to taste | ||
Freshly-ground black pepper - to taste | ||
1/2 cup | 118ml | Olive oil |
6 | Garlic sausages | |
1 cup | 146g / 5.1oz | Bread crumbs |
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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