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Recipe by
Braised goose is a traditional Italian dish, typical of northern cuisine. The goose is braised slowly to make it succulent and tasty. Its intense flavor pairs perfectly with dry white wine, onions, garlic and herbs. This dish takes a bit of cooking time, but the final result is absolutely delicious.
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 7: In a casserole dish, melt the butter and brown the goose cut into pieces in it
Step 2 of 7: Add the thinly sliced onions and the whole garlic cloves and let soften without coloring
Step 3 of 7: Pour in the wine. Add the peeled, seeded and chopped tomatoes and the herbs. Salt and pepper
Step 4 of 7: Cover and cook in the oven at 150 degrees for about 3 hours, until the meat comes off the bones
Step 5 of 7: Remove from the oven, debone the goose, arrange it on the serving platter and keep warm
Step 6 of 7: Reduce the cooking juices if necessary
Step 7 of 7: Adjust salt and pepper and serve immediately
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In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving105 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 519 kJ124 kcal | 492 kJ118 kcal |
| Fat | 5.27 g | 5 g |
| of which saturated fatty acids | 3.07 g | 2.91 g |
| Carbohydrates | 0.4 g | 0.38 g |
| of which sugars | 0.4 g | 0.38 g |
| Fibre | 0.09 g | 0.09 g |
| Protein | 0.17 g | 0.16 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
