Print Recipe Braised Goose with Chestnut and Sausage Stuffing
There are many who prefer braised goose to roast goose because the meat is more tender and more flavorful, and the closed, moist cooking of a braise renders out more fat than open-pan roasting. A good combination to go with this would be more chestnuts, either braised or pureéd, and braised lettuce, onions or leeks. Brussels sprouts, or braised green or red cabbage are other choices. Serve a red Burgundy, Côtes du Rhône, Châteauneuf-du-Pape, or chilled Alsatian Traminer.