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Outarde Au Vin Blanc-Snow Goose in White Wine
1 Snow Goose
3 Garlic Cloves finely chopped
Black Pepper freshly ground
White Wine, bottle -- 750 Ml
1 pn Red Pepper
1 Onion, medium -- sliced
1 tb Parsley -- minced
1 c Heavy Cream (35%)
Rub butter into the snow goose. Place it in a casserole and sprinkle
with the garlic, a pinch of salt and pepper. Add the white wine,
clove, red pepper and diced onion into the casserole. Bake securely
covered in the casserole for 3 hours at 350. Take out the snow goose
and put it in another pan. Skim the fat off the juice. Add the cream
and parsley to the juice. Cook at medium heat until slightly
thickened. Serve over slices of the goose. You can use domestic
goose. Snow goose eggs have pink yolks!
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