Recipe
GOOSE WITH POMEGRANATE – Second course
Preparation
In a large saucepan, fry the onions with the garlic, then place the goose in pieces, flavor with rosemary sprigs, 4-5 bay leaves, juniper berries, season with salt and pepper. Then brown the goose on both sides for 5 minutes.
Deglaze with a full glass of wine, a splash of brandy, add meat broth. Cover with a lid and leave to simmer for about an hour.
Halfway through cooking, sprinkle the goose with the juice of two pomegranates. Once cooked, serve decorating the dish with pomegranate seeds.
Recommended wine pairing: Malbech, Az.Agr Vignaluna 2012
Are you looking for a farmhouse with a vegetarian menu in the province of Venice? Agriturismo Lunardelli is the right solution for you. Our staff, made up of an expert and professional team, is ready to fulfill every type of request and need.
TOTAL PREPARATION TIME:
2 hours
INGREDIENTS (serves 4 people):
- 1 goose cleaned and cut into pieces
- 4 white onions, sliced
- 1 clove of minced garlic
- Extra virgin olive oil
- Rosemary, bay leaf, juniper berries
- Barricaded Raboso wine
- Brandy
- Meat broth
- Pomegranate juice
- Pomegranate seeds (for decoration)
- Salt and pepper to taste
