DARNED GOOD FRENCH GOOSE RECIPE

Ingredients

• 10 slices white bread
• 1 cup dried currants
• 4 apples, peeled, sliced
• 1 tablespoon dried thyme
• 4 tablespoons melted butter
• 1 tablespoon vegetable oil
• 1 goose (8 - 10 lbs)
• 1 chopped onion
• 1 chopped carrot
• 1 stalk celery, chopped
• 1 clove garlic, minced
• 1 bay leaf
• 3 whole cloves
• 1 sprig fresh thyme
• 1 sprig fresh marjoram
• 1/4 cup white wine
• 1 tablespoon tomato paste
• 1 can chicken bouillon (10oz)

 Procedure

1. Make stuffing by combining bread, currants, apples, thyme, salt, pepper and melted butter. Stuff, truss and tie goose. Prick bird all over with fork. Heat oil in roasting pan on top of stove, brown goose lightly on all sides, then drain off pan drippings. Set goose with breast side up, add a little water, cover and roast at 375F for one hour. 
2. Combine chopped onion, carrot, celery, garlic, bay leaf, cloves, thyme and marjoram. Discard fat from roasting pan, add vegetable mixture and continue roasting uncovered 20-25 minutes per pound (three to four hours in all) draining off fat at intervals and adding more water as required. 
3. Transfer cooked goose to platter; keep warm. Skim off remaining fat in pan. Heat drippings and vegetables on top of stove until mixture is reduced. Then stir in white wine, tomato paste and chicken bouillon. 
4. Simmer for 10 - 15 minutes, then strain gravy. A little cornstarch mixed with water may be blended in to thicken gravy, if desired. 
5. Serve goose with gravy, apple sauce, mashed potatoes and braised cabbage.

WINTER SHORT RIBS FOR OVEN

Ingredients

• 4 lbs. short ribs of beef
• 4 tbsp. flour
• 1 tsp. salt
• 1/2 tsp. pepper
• 4 tbsp. bacon drippings or olive oil
• 2 onions, chopped
• 3 cloves garlic, minced
• 1/2 cup parsley, chopped
• 3 tbsp. brown sugar
• 3 tbsp. cider vinegar
• 1/2 tsp. dry mustard
• 1/2 cup of mild BBQ sauce
• 2 tsp. Worcestershire sauce
• 1 1/2 cups beef broth
• 8-12 pearl onions, peeled
• 8-12 baby carrots, chopped 
 

Procedure

1.   Use a cast iron or other heavy wide skillet or pan that is also oven-proof.

2.   Remove any membranes (or silverskin) from short ribs.

3.   Combine flour, salt, and pepper and rub into the ribs.

4.   Brown ribs in bacon fat or olive oil in a large skillet, turning them as they brown. Add chopped onions, garlic and parsley.

5.   When browned, pour off all but a small portion of the drippings remaining in pan. Add remaining ingredients except the pearl onions and carrots.

6.   Bring the sauce to a boil, then cover the pan and transfer to a preheated 325°F oven and bake for 90 minutes. Add onions and carrots, reduce heat to 250°F.

7.   Maintain a temperature of 250-300°F until tender, basting occasionally with beef broth as needed.

MARINATED FLANK STEAK FOR GRILL

Ingredients

• 1/3 cup olive oil
• 2 cloves garlic, minced
• 2 Tbsp red wine OR Burgundy OR red wine vinegar
• 1/3 cup soy sauce
• 1/4 cup honey
• 1/2 teaspoon freshly ground black pepper
• 2 pounds flank steak
• Sea salt
• Freshly ground pepper
 

Procedure

1.   Score the surface of the steak with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat. Combine the marinade ingredients. Place steak and marinade ingredients in a large freezer bag. Coat the steak well with the marinade. Seal the bag and place in a bowl. Chill and marinate for at least 2 hours and up to overnight.

2.   Using olive oil soaked onto a paper towel, coat the grill rack of your grill with olive oil. Preheat the grill with high, direct heat. The grill is hot enough when you hold your hand about an inch over it and you can only hold it there for about a second.

3.   Take the steak out of the marinade bag and sprinkle generously on all sides with coarse salt and freshly ground pepper. The salt and pepper will help form a savory crust on the steak. Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 4-6 minutes on each side. Half way through grilling on each side, turn the steak 90° so that you get more grill marks.

4.   When the steak has cooked to your preference, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat and to keep the steak from drying out, and let rest for 10 minutes.

5.   Make very thin slices, against the grain, and at a slight diagonal so that the slices are wide.

WARNING:  Flank steak is best eaten medium rare; well done will make it too tough.

CROCK POT COQ AU VIN

Ingredients

• 10 ounces sliced mushroom (about 3 3/4 cups)
• 16 ounces frozen whole small white onion
• 1 sprig fresh rosemary leaves
• 2 lb. skinless, chicken thighs, cut into 1-inch strips
• 1/4 cup cornstarch
• 1 can (10 3/4 ounces) Campbell's Condensed Golden Mushroom Soup
• 1 cup Burgundy or other dry red wine (drink it quickly, then add another to the recipe)
• Hot mashed or oven-roasted potato

Procedure

1.   Place the mushrooms, onions, rosemary and chicken into a 3 1/2-quart slow cooker.

2.   Stir the cornstarch, soup and wine in a small bowl. Pour over the chicken and vegetables.

3.   Cover and cook on LOW for 8 to 9 hours (Alternatively, cook on HIGH for 4 to 5 hours….but the preferred way is longer, slower).

4.   Remove and discard the rosemary.

5.   Serve the chicken mixture with the mashed potatoes.

MARINATED TOP ROUND STEAK

Ingredients

• 1/4 cup canola oil
• 2 tablespoons red wine vinegar
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1 tablespoon ketchup
• 1 teaspoon Dijon or Creole mustard or similar
• 1 1/2 teaspoons minced garlic
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried leaf oregano
• dash red pepper flakes
• 1 1/2 to 2 pounds top round steak 

Procedure

1.   Combine the oil, vinegar, soy sauce, Worcestershire, ketchup, mustard, garlic, pepper, oregano, and crushed red pepper.

2.   Put the steak in a large food storage bag and pour the marinade over.

Turn to coat the steak, seal the bag, and refrigerate for 6 to 12 hours.

3.   Broil the steak 2 to 3 inches from the heat for about 6 to 9 minutes on each side, depending on thickness.

WILD RICE STUFFED FRENCH GOOSE RECIPE

Ingredients

• 1 (12 pound) fresh goose
• salt to taste
• 4 cups wild rice, cooked
• 2/3 cup chopped toasted hazelnuts
• 2 Granny Smith apples - peeled, cored and chopped
• 1/2 cup chopped onion
• 2 teaspoons ground savory
• 3 tablespoons chopped fresh parsley
• freshly ground black pepper
• 1 1/2 tablespoons all-purpose flour
• 4 cups water

Procedure

1.   Mix together the cooked rice, nuts, apples, onion, and herbs. Season to taste with salt and pepper.

2.   Remove the neck, heart, and gizzard from the goose. Wash the bird inside and out. Pat dry. Fill the cavity of the goose with the stuffing, skewer closed, and lace string around the skewers. Truss the bird.

3.   Roast in a preheated 325 degree F (165 degree C) oven, breast side down, for 1 1/2 hours. Draw off the fat as it accumulates. Turn, and roast another 1 1/2 hours. When done, the juices should run clear when the bird is pricked where the thigh attaches to the body. Remove trussing strings and skewers before carving.

4.   While the goose is roasting, place the neck, heart, and gizzard in a saucepan with water. Let simmer gently, partially covered, for several hours, until reduced to slightly less than 2 cups. Season the broth to taste with salt. 

OLD WORLD FRENCH DUCK RECIPE

Ingredients

• 1 1/2 pounds Jersey Royal potatoes (smallish, white taters), or other small boiling potatoes, sliced in thirds
• 1/2 pound sugar snap peas
• 7 scallions, trimmed and cut in thirds
• 1 teaspoon fresh thyme
• 1 tablespoon olive oil, plus 1 teaspoon
• 2 duck legs, thighs attached
• Herbes de Provence
• Salt and pepper

Procedure

1.   Preheat the oven to 400 degrees F.

2.   Prepare the vegetables by slicing the potatoes and scallions into thirds. In a roasting pan, toss together the potatoes with the fresh thyme, 1 scant tablespoon olive oil, and salt and pepper. Put into the oven to begin softening.

3.   Meanwhile, prepare the duck. Trim the duck of any excess fat, and reserve. Rub both duck legs with 1 teaspoon of olive oil total, just to give it a light coating.

4.   Sprinkle the duck liberally on both sides with herbes de Provence, and season well with salt and pepper.

5.   Heat a sauté pan on medium-high heat, and add in the reserved duck fat so that it begins to render. Place the duck legs skin side down into the hot pan, and sear just about 4 minutes until the skin is nice and golden. Flip the duck, and sear another minute.

6.   Open the oven, and toss the scallions and sugar snap peas in with the potatoes, coating the green vegetables with the seasoned potato oil. Place the duck legs skin side up on the bed of vegetables, and roast for 30-35 minutes, or just until the juices run clear. Garnish with stems of fresh thyme.