Geese civet
- Total time
- 20 min
- servings
- 4 servings
- Dish type
- Main dish
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Prep
20 min
Total time
20 min
Ingredients
Ingredients
- 1 kg 1 kg of geese cut into pieces
- 2 2 shallots
- 1 1 bouquet
- 1 1 tack of butter
- 1 1 onion
- 25 cl 25 cl of red wine
- 1 1 carrot
- 1 1 c. to s. flour
- 6 cl 6 cl of cognac
- 1 1 Salt or fine salt
- 1 1 Pepper
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Method
- 1
Chop the onion and chop the shallots. Peel and cut the carrot into slices.
- 2
Remove the fat from the pieces of goose. Sauté the meat in a casserole with a little butter. Add onion and shallots.
- 3
Once the meat is golden, empty the fat and sprinkle the pieces of goose with flour. Then pour the Cognac and make torch.
- 4
Water with wine, add carrot slices and bouquet garnished. Cover and cook for an hour. If you cook the meat in a minute, start cooking over high heat, then as soon as the valve of the casserole jumps, lower the heat and let cook 20 min.
Nutrition
- calories
- 620 kcal
- fatContent
- 42 g
- fiberContent
- 3 g
- sugarContent
- 4 g
- sodiumContent
- 750 mg
- proteinContent
- 40 g
- cholesterolContent
- 150 mg
- carbohydrateContent
- 15 g
- saturatedFatContent
- 16 g
- unsaturatedFatContent
- 26 g
Indicative values from the source, for the original recipe.
Source : recette-plus
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