Difference between revisions of "Wild Goose Roast"
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* [[salt]] | * [[salt]] | ||
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# Keep the wild [[goose]] in the marinade at least 12 hours. | # Keep the wild [[goose]] in the marinade at least 12 hours. | ||
# Then wash, dry, [[salt]], interlard with pieces of [[bacon]] and set in a pan with [[lard]]. | # Then wash, dry, [[salt]], interlard with pieces of [[bacon]] and set in a pan with [[lard]]. | ||
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# Serve with [[beet]] or [[red cabbage]] salad. | # Serve with [[beet]] or [[red cabbage]] salad. | ||
| − | [[Category:Romanian | + | [[Category:Meat Recipes]] |
| + | [[Category:Romanian cuisine]] | ||
[[Category:Bacon Recipes]] | [[Category:Bacon Recipes]] | ||
[[Category:Goose Recipes]] | [[Category:Goose Recipes]] | ||
[[Category:Wine Recipes]] | [[Category:Wine Recipes]] | ||
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Latest revision as of 12:24, 28 June 2012
Description
In Romanian: Friptura de gisca salbatica
Ingredients
- 1 wild goose
- 2 – 3 tablespoons lard
- 5 oz / 150 g bacon (for interlarding)
- 4 – 5 tablespoons wine
- salt
Procedures
- Keep the wild goose in the marinade at least 12 hours.
- Then wash, dry, salt, interlard with pieces of bacon and set in a pan with lard.
- Fry on all sides, add 2 – 3 tablespoons of wine and let simmer, covered, for 45 minutes.
- Add 1 tablespoon of wine every now and then and turn the roast.
- Then set the roast into the oven, uncovered, until done.
- Serve with beet or red cabbage salad.
