This one is rather more involved, but the result is superb.
Doug
Chef’s note: This is an adaptation of the classic Boeuf Bourguignon recipe, which of course calls for Burgundy as the basis for the red wine sauce. Any dry red wine will work, but a hearty Shiraz complements the full flavour of the goose meat.
DOCTOR DOUG’S GOOSE BREASTS SHIRAZ PIZZAZZ
4 goose breasts, cut in bite-sized cubes
4 strips side bacon, cut in 1†pieces
1/3 cup all-purpose flour
2 tbsp olive oil
2 tbsp butter
2 cloves garlic, crushed
2 dozen white pearl onions, peeled (and halved if desired)
1 cup chicken stock
1 ½ cups Shiraz
2 cups mushrooms, sliced thick
Salt and fresh ground black pepper to taste
Trim breasts, pluck off any feathers, cut away any shot-damaged meat, discard any shot (!), and give the breasts a good rinse under cold water. THEN cube them. Your guests will thank you for these preparations.
Heat the olive oil and butter over medium heat in a heavy pan or Dutch oven. Add the bacon pieces and cook for about a minute. Season the cubed goose meat with salt and pepper, and add them to the pan. Cook until the pieces are nicely browned all over. Sprinkle the flour over the pieces and turn them over to coat them thoroughly, cooking for another few minutes. Watch it doesn’t burn or stick!
Add the onions, garlic, chicken stock and wine, mix well and bring the pot slowly to a boil. Drop the heat to a low simmer and cook, covered, for about 2 hours or until the goose meat is tender. Stir occasionally to prevent the bottom from burning.
Add the mushrooms and cook covered at a slow simmer for 15 to 20 minutes.
Serve over mashed potatoes, rice, or noodles.
