Wild Goose with Olives

Cut the wild goose into serving portions, rinse under cold water, and pat dry thoroughly with paper towels. Lightly dust each piece with flour, shaking off any excess.

Heat a generous amount of oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown the floured goose pieces on all sides until deeply golden, then remove and set aside.

In the same pot, reduce heat to medium and sauté the finely sliced onions until soft and translucent, scraping up any browned bits from the bottom of the pot.

Return the browned goose pieces to the pot and add the tomato sauce, bay leaf, a lump of sugar, and enough water to nearly cover the meat. Stir to combine.

Pour in the vinegar or wine, season with salt, and bring the liquid to a gentle boil. Reduce heat to low, cover, and braise the goose until the meat is tender and nearly falling off the bone.

Add the black olives to the pot and stir gently to incorporate. Continue to simmer uncovered, allowing the broth to reduce slightly and the flavors to meld.

Taste the broth and adjust seasoning with salt, a touch more vinegar or sugar as needed to balance the sourness and sweetness. Remove the bay leaf before serving.

Ladle the goose pieces and olives into deep bowls and spoon the clear, richly flavored broth generously over the top. Serve hot.