"Zeppo" > wrote in message
...
>> I would never suggest turning them down! I might plead that next time
>> they shot one they could bring it to me directly so I could pluck it.
>>
>> Goose takes very well to rather medieval spicing-- cloves, nutmeg,
>> allspice, pepper-- in a tomato and onion braise. Brown it well, add the
>> vegetables, soften them, deglaze with brandy, add the tomatoes and the
>> spices with some salt, then simmer for a long time, correct the salt add
>> freshly ground pepper. I usually cool it to remove most of the fat, but
>> you won't have that problem. Two geese rears will make enough braised
>> goose to serve as many as 12 people with polenta or tagliatelle. If
>> asked you may say it is "oca in umido" which it is.
>>
>> The breast fillets take almost no time at all and are very good with a
>> red wine and elderberry jam sauce, garlic optional.
>
> OK, you've got me drooling on my desk. I'll definitely try braising the
> hindquarters this weekend.
>

This really does sound good. I think Aldi sells goose, now I want some!