Outarde au vin blanc-snow goose in white wine Recipe

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Outarde au vin blanc-snow goose in white wine

Artist:	_	Yield:	10
Categories:	Poultry	Rating:	0
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Ingredients:

1	each	Snow Goose
1	x	Salt
1	x	White Wine, bottle, 750 ml
1	pinch	Red Pepper
1	tbsp	Parsley, minced
3	each	Garlic Cloves finely chopped
1	x	Black Pepper freshly ground
1	each	Clove
1	each	Onion, medium, sliced
1	cup	Heavy Cream (35%)

Procedures:

1	Rub butter into the snow goose.
2	Place it in a casserole and sprinkle with the garlic, a pinch of salt and pepper.
3	Add the white wine, clove, red pepper and diced onion into the casserole.
4	Bake securely covered in the casserole for 3 hours at 350.
5	Take out the snow goose and put it in another pan.
6	Skim the fat off the juice.
7	Add the cream and parsley to the juice.
8	Cook at medium heat until slightly thickened.
9	Serve over slices of the goose.
10	You can use domestic goose.
11	Snow goose eggs have pink yolks! from the gazette, 92/01/08