Carl Guffey
Well-known member
<font size="3" face="georgia,palatino">Here is a really good recipe that I hope you will enjoy:</font></p><span style="font-family: Tahoma,Bold; font-size: 14pt; mso-bidi-font-family: 'Tahoma,Bold'"><font face="georgia,palatino"><font size="3">Goose breasts and Butternut Stew with Pine Nuts
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<span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">5-6 Tbsp olive oil </font></span></p><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt" /><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">2 Goose breasts-1” chunks </font></span><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">
<span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">Salt & pepper </font></span></p></font></span><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt" /><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">3 medium onions, halved, sliced </font></span><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">
<span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">10 garlic cloves, peeled, sliced </font></span></p></font></span><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt" /><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">½ tsp allspice </font></span><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">
<span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">½ tsp gr. Cinnamon </font></span></p></font></span><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt" /><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">14 oz can chopped tomatoes </font></span><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">
<span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">2 lb butternut squash </font></span></p></font></span><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt" /><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">1 oz pine nuts </font></span><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">
<span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">1 oz coarsely chopped flat leaf parsley </font></span></p></font></span><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt" /><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">1 oz coarsely chopped cilantro </font></span><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">
<span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">Juice of ½ lemon </font></span></p></font></span>
<span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt" /><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">Heat 2 tbsp of oil in a large cast-iron pot over high heat. Add half the goose, season and sear to brown all over. Transfer to bowl and brown the other half of goose. Add more oil if needed. </font></span><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">Transfer to bowl. </font></span><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">Turn down heat to medium, cook onions 8-10 minutes until golden, stirring occasionally. Add garlic towards the end and cook gently for a minute or so. Stir in </font></span><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">spices and add tomatoes. Return the goose to the pot, pour in 1 1/3 cups water and </font></span><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">season with salt and pepper. Bring to a boil, cover and cook over low heat for 1.25 hours or until goose is tender. </font></span><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">Cut the skin off squash and chop it in half to separate the bulb from the trunk. Quarter </font></span><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">the bulb, remove seeds and slice into wedges. Half the trunk lengthwise and cut into </font></span><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">slices 1/3” thick. </font></span></p>
<span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt" /><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">When stew is close to finished, heat 2 tbsp oil in large pan over high heat. Add half the </font></span><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">squash, season with salt and pepper and brown on both sides. Repeat until all squash is </font></span><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">cooked. Toast pine nuts in same pan, stirring constantly until golden. Reserve on a </font></span><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">separate plate. </font></span><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">Once goose is cooked, stir squash into the stew. Cover and cook 10 additional minutes </font></span><span style="line-height: 115%; font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">until squash is tender. Stir in herbs and lemon juice. Sprinkle dish with pine nuts before serving. Do not overcook the goose.</font></span></p>
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</p></font></font></span>
<span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">5-6 Tbsp olive oil </font></span></p><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt" /><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">2 Goose breasts-1” chunks </font></span><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">
<span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">Salt & pepper </font></span></p></font></span><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt" /><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">3 medium onions, halved, sliced </font></span><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">
<span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">10 garlic cloves, peeled, sliced </font></span></p></font></span><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt" /><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">½ tsp allspice </font></span><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">
<span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">½ tsp gr. Cinnamon </font></span></p></font></span><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt" /><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">14 oz can chopped tomatoes </font></span><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">
<span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">2 lb butternut squash </font></span></p></font></span><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt" /><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">1 oz pine nuts </font></span><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">
<span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">1 oz coarsely chopped flat leaf parsley </font></span></p></font></span><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt" /><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">1 oz coarsely chopped cilantro </font></span><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">
<span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">Juice of ½ lemon </font></span></p></font></span>
<span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt" /><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">Heat 2 tbsp of oil in a large cast-iron pot over high heat. Add half the goose, season and sear to brown all over. Transfer to bowl and brown the other half of goose. Add more oil if needed. </font></span><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">Transfer to bowl. </font></span><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">Turn down heat to medium, cook onions 8-10 minutes until golden, stirring occasionally. Add garlic towards the end and cook gently for a minute or so. Stir in </font></span><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">spices and add tomatoes. Return the goose to the pot, pour in 1 1/3 cups water and </font></span><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">season with salt and pepper. Bring to a boil, cover and cook over low heat for 1.25 hours or until goose is tender. </font></span><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">Cut the skin off squash and chop it in half to separate the bulb from the trunk. Quarter </font></span><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">the bulb, remove seeds and slice into wedges. Half the trunk lengthwise and cut into </font></span><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">slices 1/3” thick. </font></span></p>
<span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt" /><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">When stew is close to finished, heat 2 tbsp oil in large pan over high heat. Add half the </font></span><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">squash, season with salt and pepper and brown on both sides. Repeat until all squash is </font></span><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">cooked. Toast pine nuts in same pan, stirring constantly until golden. Reserve on a </font></span><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">separate plate. </font></span><span style="font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">Once goose is cooked, stir squash into the stew. Cover and cook 10 additional minutes </font></span><span style="line-height: 115%; font-family: 'Tahoma','sans-serif'; font-size: 12pt"><font face="georgia,palatino">until squash is tender. Stir in herbs and lemon juice. Sprinkle dish with pine nuts before serving. Do not overcook the goose.</font></span></p>
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