Ragout d’oie au Chou (Cut-Up Goose Braised with Cabbage) Recipe
Description:
Julia Child’s recipe for braised goose with cabbage offers a comforting, hearty dish perfect for winter nights. The tender, succulent goose meat pairs beautifully with the savory flavors of onions, garlic, and herbs, all braised together to perfection. You can choose to include the cabbage for added texture and flavor, or simply focus on the flavorful goose itself.
Cook Time:
- Preheat oven to 350°F (175°C)
- Simmer in oven for 1 1/2 to 2 hours
Prep Time:
- 30 minutes
Total Time:
- 2 hours 30 minutes
Yield:
- Serves 4-6
Ingredients:
| Quantity | Ingredient |
|---|---|
| 9-10 | pieces goose |
| – | flour |
| 1 | salt pork |
| 1/3 | onions |
| 1 | garlic clove |
| 5-6 | bay leaves |
| 2-3 | caraway seeds |
| 2 | thyme leaves |
| 1 | cup dry white wine |
| 1 1/2 | cups chicken stock or bouillon |
| 2 | tablespoons butter or fat |
| 1 | small cabbage |
| – | salt |
| – | pepper |
Instructions:
-
Preheat Oven: Begin by preheating your oven to 350°F (175°C).
-
-
Prepare Goose: Spread the pieces of goose on wax paper and season them generously with salt and pepper. Roll each piece in flour, shaking off any excess.
-
Brown Goose: In a large skillet over moderately high heat, add a spoonful of fat or cooking oil. Once hot, but not smoking, add as many pieces of goose as will fit easily into the pan. Brown each piece on both sides, then remove them to a plate and set aside.
-
Saute Onions and Pork: Lightly brown the salt pork in the same skillet, then add the onions and sauté until tender. Transfer this mixture to a casserole dish.
-
Combine Ingredients: To the casserole dish, add the browned goose pieces, garlic, bay leaves, caraway seeds, thyme leaves, dry white wine, and enough chicken stock or bouillon to cover the goose two-thirds.
-
Braise in Oven: Bring the mixture to a simmer on the stove, then cover the casserole dish tightly and transfer it to the preheated oven. Let it simmer slowly for 1 1/2 to 2 hours, or until the goose is tender, turning and basting the pieces several times during this period.
-
Prepare Cabbage: While the goose is braising, shred the cabbage into 1/4 inch slices. Place it in a covered saucepan with the remaining chicken stock or bouillon, salt, pepper, and butter or fat. Bring to a boil, then boil hard for 5-6 minutes until barely tender. Set aside.
-
Serving: Skim off any excess fat from the surface of the goose cooking liquid. The sauce should be slightly thickened.
-
Plate: Arrange the goose pieces over a bed of cooked noodles or mashed potatoes. Toss the cabbage with a few tablespoons of the goose cooking liquid, then arrange it around the goose pieces.
-
Serve: Spoon a little sauce over each piece of goose and serve the remaining sauce in a separate bowl to pass around the table.
Nutritional Information (Per Serving):
- Calories: 933.5
- Fat: 60.6g
- Saturated Fat: 18.2g
- Cholesterol: 197.7mg
- Sodium: 246.9mg
- Carbohydrates: 29.9g
- Fiber: 4.6g
- Sugar: 8.8g
- Protein: 57.5g
Keywords:
Poultry, Wild Game, Meat, European, Winter, Weeknight, Oven, Less than 4 Hours
Enjoy your Ragout d’oie au Chou! 🍽️🦢🥬
