This meal is based on Coq au Vin, as it is cooked with a lot of the same methodologies, and at its heart, it is a cooked bird in wine sauce. However, I’m going to divert from some of the more classic flavours so the sauce can stand up to the strength of the goose meat. I will say though…it took me a LONG time to find a goose in a grocery store at a reasonable price, but duck will work well as a replacement (as would chicken). No matter which protein you use, you’ll end up with a great smelling kitchen, a rich creamy sauce, and a terrific dinner. As an added bonus, this entree would go very well with a whole litany of side dishes including Spatzli, Mashed Celery Root, Mashed Cauliflower, Wild Rice, Barley, or Mashed Potatoes…pretty much anything to soak up the extra sauce!
Time: 45 Minutes (longer if using chicken or bone-in meat)
Ingredients:
- Goose Meat. Goose Breast would be ideal, but I’ve got a few pieces of meat from the back that I’m using. You can also use duck or chicken here.
- Red Wine (I suggest Cabernet Sauvignon, but it’s up to you)
- Chicken or Veggie Stock (roughly equal portions as the wine)
- Onion
- Celery
- Carrots
- Mushrooms
- Juniper Berries (optional)
- Bacon (optional…I’m not using because I’ve got some goose fat instead)
- Equal parts butter and flour
Method:
- Set your meat out, give it a little salt and pepper sprinkle, and let it get to room temperature. Also, let your butter sit and get to room temperature too for ease later.
- While your meat is sitting, dice your celery, onion, and carrots, quarter your mushrooms, and preheat your oven to 250 degrees F (with your dutch oven lid in it).
- Heat a dutch oven over medium heat until the pan is very hot (or other heavy bottomed pan with a tight fitting lid that can safely and responsibly be put in the oven).
- Put your meat (fat side down) into the pan, and let the fat render. If you are using bacon instead of skin fat, put the bacon in first, and when it’s rendered, put your meat in to brown.
- When the meat has browned, remove it, and set it aside. Then, add your diced celery, onion, and carrots to the pan, and stir intermittently for about 6-8 minutes before adding your juniper berries and stirring for another couple of minutes until the veggies are tender, and the onions are opaque.
- Introduce your mushrooms to the party, and let them sautee for a minute or so with the other veggies.
- Put your meat back into the pan (including bacon if using), and (carefully) pour your stock and wine in. Let simmer for a few minutes.
- Take the lid out of the oven, place it on your dutch oven, and put the whole thing in the oven for about a half hour (more if using bone-in meat or larger chunks).
- While this cooks, in a separate bowl, take your butter and flour, and mash them together with a fork
- When your meat gets to an internal temperature of at least 165 degrees F, remove your dutch oven from your regular oven, and place it back on a burner over medium-low heat. Add and stir in your butter/flour mixture until the sauce thickens to your desired consistency (instant roux!).
- Plate, devour, and enjoy!
