Red Wine Goose with Polenta Squares

Ingredients

• 1 young goose (ca. 2.5 kg)
• 2 carrots
• 1 stalk Celery
• 1 onion
• Salt
• Pepper (freshly ground)
• 2 tbsp olive oil
• 1 tbsp Tomato Paste
• 500 ml red wine
• 1 sprig sage
• 1 sprig rosemary

Instructions

1. 1.

   Wash the goose, pat dry and cut into 8 pieces. Peel and dice the carrots, celery and onion. Season the poultry pieces with salt and pepper and brown them all over in a hot pot with oil. Remove from the pot and drain the fat to 1 tbsp. In the remaining fat lightly brown the vegetables. Stir in the tomato paste and deglaze with red wine. Return the goose pieces to the pot, cover and simmer for about 2 hours. Add the herbs during the last 20 minutes. If necessary, skim off excess fat and reduce the sauce a bit longer if desired. Season with salt and pepper before serving.

2. 2.

   Serve with polenta squares on the side and garnish with fresh herbs as desired.