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Prep Time: 3½ Hours
Yields: 6 Servings

Chestnuts have always been associated with the Christmas goose. Who hasn’t heard of roasted chestnuts stuffed goose as a holiday centerpiece? Here is your chance to experiment.

1 wild goose, cut into serving pieces
½ pound fresh chestnuts, peeled
salt and cracked black pepper to taste
granulated garlic to taste
½ cup flour
½ cup olive oil
2 cups minced white onions
1 cup diced celery
1 cup diced yellow bell peppers
1 cup diced carrots
¼ cup minced garlic
2 quarts game bird stock (see recipe)
2 cups dry white wine
1 (10-ounce) can diced tomatoes
2 juniper berries, crushed
2 bay leaves
2 tsps minced thyme
½ cup sliced green onions
½ cup minced parsley

Season goose pieces with salt, pepper and granulated garlic. Dust lightly with flour, shaking off excess, then set aside. In a large Dutch oven, heat olive oil over medium-high heat and brown goose on all sides. Remove goose and set aside. In the same pot, sauté onions, celery, bell peppers, carrots and minced garlic until lightly browned. Return goose to pot then add stock, wine, tomatoes, juniper berries, bay leaves and thyme. Bring to a boil then reduce heat. Cover and simmer for 2½–3 hours or until goose is tender. Add chestnuts and simmer for 30 additional minutes or until chestnuts are tender. Remove and discard bay leaves. Adjust seasonings to taste using salt, pepper and granulated garlic then stir in green onions and parsley. Arrange goose on a deep serving platter and surround with chestnuts and vegetables. Top with cooking liquid and serve hot over steamed white rice or toasted French bread.




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