For 6 people
For 6 people
Start by chopping the onion, carrot and shallots.
Remove the goose fat, then brown the meat with butter in a casserole dish.
Add the onion and shallots to the browned meat. Remove the fat from the casserole dish and pour the flour and cognac over the meat. Flame.
Pour in the wine, add the carrot slices and the bouquet garni. Cook for one hour.
Login
