This tender goose saute recipe is perfect for a holiday feast. The juicy and flavorful meat, combined with the sauteed vegetables, creates a harmonious and satisfying dish. The goose is seasoned with herbs and spices that elevate its natural flavors. The cooking process ensures that the meat remains tender and succulent. Serve this dish with roasted potatoes and a side of cranberry sauce for a festive and memorable meal.
Ingredients
- 1 whole goose, about 10 pounds
- Salt and pepper
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup chicken broth
- 1 cup red wine
- 1 tablespoon cornstarch (optional, for thickening sauce)
Directions
- Preheat the oven to 350°F (175°C).
- Remove any excess fat from the goose and season it generously with salt and pepper.
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic, chopped onion, carrots, and celery. Cook until the vegetables are soft and fragrant, about 5 minutes.
- Remove the vegetables from the skillet and set aside.
- In the same skillet, sear the goose on all sides until browned, about 5 minutes per side.
- Transfer the goose to a roasting pan and add the cooked vegetables, dried thyme, dried rosemary, chicken broth, and red wine.
- Cover the roasting pan with foil and roast the goose in the preheated oven for about 2 hours, or until the internal temperature reaches 165°F (74°C).
- Remove the goose from the oven and let it rest for 15 minutes before carving.
- Optional: If desired, strain the cooking liquid from the roasting pan and simmer it in a saucepan over medium heat. Mix cornstarch with a little water and add it to the simmering liquid to thicken the sauce.
- Serve the tender goose saute with the sauce and enjoy!
