Geese with red wine

Ingredients

For 4 servings

• •1 1 2.5 kg farm goose
• •Cut into pieces
• •150 g 150 g Half-salt bacon
• •2 2 Carrots
• •250 g 250 g Mushrooms from Paris
• •1 1 Onion with 2 cloves
• •2 gousse 2 cloves Garlic
• •50 cl 50 cl Full-bodied red wine
• •6 6 tablespoons. Coffee fondue dehydrated poultry
• •2 Two spoons. Soup goose fat
• •1 1 Bouquet garnished
• •Salt
• •Pepper

Method

1. 1.Rub the bacon 2 min. Refresh and drain them.
2. 2.Spread the bottom of poultry in 50 cl of water. Boil and reduce 10 min. Peel the carrots. Cut them into sticks. Clean and mince the mushrooms.
3. 3.Heat 1 spoon. Goose fat soup in a factout. Have the bacon brown for 5 minutes. Add carrots and mushrooms. Also bring them back 7 to 8 min. Season with salt, pepper and store.
4. 4.Heat the rest of the goose fat. Colour the pieces of goose 12 to 15 min. Salt, pepper. Remove them, too.
5. 5.Drop the fat. Deglaze with the red wine. Let boil and halve. Pour the bottom of the poultry. Put the goose pieces back in the cart. Add the garnished bouquet, piqué onion from cloves and crushed garlic pods. Cover. Let cook 20 min.
6. 6.Add the bacon, carrots and mushrooms. Continue cooking 30 min
7. 7.When serving, remove the onion and garnished bouquet. Correct the seasoning. Present the goose with its garnish and sauce.