Shared by Lorenza Pintar and Yael Stucchi
Shared by Lorenza Pintar and Yael Stucchi
Goose Cassoeula
Yield: 4 - 6 servings
Goose Cassoeula
Yield: 4 - 6 servingsFamily Journey
MilanNew HavenMilan
Malindi, Kenya and BrooklynParma, Italy
If goose is unavailable at your local butcher or grocery store, duck works well as a substitution.
This recipe was shared by Lorenza Pintar and Yael Stucchi. Read more about their family in "Milanese Jewish Recipes that Survived Generations of Secrecy" and try their recipes for Tzimmes (Carrots With Raisins), Frittole Dolci (Italian Cinnamon and Raisin Doughnuts), and Italian Apple Fritters.
Plus, find more Hanukkah recipes in our holiday collection.
Ingredients
- 1 whole small goose or duck, deskinned, deboned and chopped into 2 inch cubes
- 1 ½ teaspoons salt, divided
- ¼ teaspoon ground black pepper
- 4 tablespoons olive olive oil, divided
- 1 onion, peeled and chopped into ½ inch cubes
- 2 carrots, peeled and chopped into ½ inch cubes
- 2 celery stalks, chopped into ½ inch cubes
- 1 head green cabbage
- ½ cup red wine
- 1 tablespoon tomato paste
Preparation
Step 1
Add 2 tablespoons of olive oil into a large pot over medium high heat. Once the oil is sizzling add the goose pieces and sear on all sides until golden brown, about 3 to 5 minutes per side. Transfer the goose onto a paper towel lined tray.
Step 2
Lower the heat to medium, add 2 more tablespoons of olive oil and add the onion, carrots, and celery, and 1 ½ teaspoon of salt and pepper into the pot. Saute until lightly browned and softened, stirring occasionally for about 15 minutes. Add the tomato paste and continue cooking for about 2 minutes. Add the wine and mix to scrape the brown bits from the bottom of the pan, cook the wine until the alcohol evaporates, about 5 minutes. Add the cabbage and saute for about 10 more minutes until it starts to wilt.
Step 3
Transfer the seared goose back into the pan. Place enough water in the pot to cover the meat and cabbage ¾ the way up. Increase the heat to high and bring the mixture to a boil. Once boiling and a lid and reduce the heat to low or enough to cook the stew on a gentle simmer. Cook for about 1 ½ to 2 hours or until the goose is tender and the liquid has reduced to a stew like consistency.
Step 4
Serve hot with polenta.
