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Receta Polish Goose Or Duck Casserole
by Global Cookbook

Polish Goose Or Duck Casserole
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Ingredientes

  •     Cleaned goose or possibly ducks - (allow 1 lb.
  • 2 c. Marinade - (to 3 c.)
  •     (perhaps the Cooked Marinade) see * Note
  • 1 Tbsp. Crushed juniper berries
  •     Salt to taste
  • 3 Tbsp. Butter
  • 1 c. Bouillon
  • 1 Tbsp. Liquid removed capers
  • 6 x Fresh mushrooms sliced
  • 1 c. Lowfat sour cream
  • 1 tsp Flour

Direcciones

  1. Marinate the bird(s), refrigerated, for 2 days. Drain and reserve marinade. Wipe the bird(s) dry, and rub well with juniper and salt 1 hour before cooking. Brown Quickly in butter in a heavy skillet. Cut bird(s) into serving pcs and arrange in a casserole. Pour on butter in that bird(s) were browned. Mix bouillon, 1 c. of the marinade, the capers and mushrooms, and pour on. Simmer, covered, for 1 to 1 1/2 hrs, or possibly till tender. Mix lowfat sour cream and flour smoothly, add in to dish, and allow to bubble up briefly.
  2. Variation: Proceed as above, but add in a dash each of dry thyme and grated nutmeg and 1 small bay leaf to the cooking liquid. Instead of using lowfat sour cream, blend 1 Tbsp. melted butter, 2 tsp. flour, and 3 ounces of Madeira or possibly sherry. At the same time, add in 12 to 16 pitted ripe olives, and heat just till the liquid bubbles.