Goose with Mushroom Stuffing and Blanche de Chambly Sauce
Prep time: 20 minutes
Cook time: 3 hours
- 1 goose, 6 lb. to 8 lb.
- 1 cup pearl onions
- 1 cup celery, cut into matchsticks
- 1 cup carrots, cut into matchsticks
- 1 cup prunes, whole
- 1/2 cup nuts, whole or in pieces
- 1 small (12 oz.) bottle Blanche de Chambly beer
- 1 cup beef broth
- 19 oz. sauerkraut
Preheat oven to 375°F. In a food processor, combine veal, bacon, offal, prunes, walnuts, eggs, bread, chervil, thyme, parsley, and seasoning. Wash the goose thoroughly with cold water and trim excess fat. Stuff goose and seal cavity using string or aluminum foil. Place in a roasting pan and bake for one hour. Drain fat and add pearl onions, celery, carrots, prunes, and nuts. Cook for another hour, then add beef broth, beer, and sauerkraut. Return to oven for one more hour, drain fat, and serve with sauerkraut and vegetables.
Recipe : Fourquet Fourchette Restaurant, fourquet-fourchette.com.