Geese civet

Ingredients

For 4 servings

• •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

Method

1. 1.Chop the onion and chop the shallots. Peel and cut the carrot into slices.
2. 2.Remove the fat from the pieces of goose. Sauté the meat in a casserole with a little butter. Add onion and shallots.
3. 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. 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.