Roast
Goose Drumsticks with Borecole and Chestnut
A typical German Xmas meal
Submitted
by: Barbiel |
3 1/3
pounds borecole
2 pounds chestnuts
1 pound onions, sliced thin
4 goose drumsticks
Salt
Pepper
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1 teaspoon
pulverized coriander
3/4 liter dry white wine
2 pounds potatoes (little ones)
2 ounces butter
1 3/4 ounces sugar
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| Wash the borecole until the water is
clear. Separate the leaves and cut not so thin.
Heat oven 350 degrees. For the chestnut to be
easily separated from its shell you will need to
make a cross incision in the chestnut in its
round size with a knife. Place in oven and grill
20 minutes. Peel them when they are not warm and
reserve. Spike the drumsticks with salt, pepper
and stew it in a pot without fat (goose contains
already fat enough!) until is all around brown.
Remove from pot and reserve. In this pot you will
fry the onions (with the goose fat). Add the
borecole and spice with coriander and pepper. Add
drumsticks to borecole and complete with the
wine. Close pot and let it stew for about one
hour (medium flame). Wash potatoes, pell and cook
them. Reserve. Add chestnuts to borecole/goose
stew and cook 30 minutes more open. Warm butter
in a pan. Add the potatoes, spice with salt and
the sugar (it will be like a salt caramel). Let
it be golden brown. Maybe you will have to spice
the goose/borecole stew once more. Serve with the
warm caramel potatoes. Its a wonderful, strong
meal and it tastes delicious with a red wine.
Serves 6 |
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