Braised Goose Feet With Black Mushrooms Recipes

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BRAISED EXOTIC MUSHROOMS



Braised Exotic Mushrooms image

Provided by Food Network

Yield 6 portions

Number Of Ingredients 10

2 pounds assorted wild and exotic mushrooms, such as morels, chanterelles, shiitake or oyster mushrooms
1/4 cup melted unsalted butter
3 large shallots, peeled and finelychopped
1 cup of chicken stock
Reserved juice from soaking dried mushrooms if any
1/4 cup dry white vermouth
1/2 cup heavy cream
3 tablespoons chopped fresh thyme
3 tablespoons chopped chives
1 teaspoon each salt and freshly ground black pepper

Steps:

  • Remove any hard fibrous stems from the mushrooms. Wash morels very carefully to remove all sand and dirt. Brush the remaining mushrooms with a damp cloth or mushroom brush to remove excess dirt. Slice the mushrooms in half or quarters depending on size.
  • Heat butter in a large skillet over high heat until hot. Add the chopped shallots and saute until translucent. Add the mushrooms to the shallot butter mixture. Saute until the mushrooms begin to wilt, about 7 to 8 minutes. Add the chicken stock or reserved mushroomsoaking liquid. Bring to a boil, then reduce to a simmer and allow the liquid to cook off in the uncovered saute pan.
  • By the time the liquid has cooked off, the mushrooms should be tender. Add the vermouth and allow to cook for 1 minute before adding the cream. Heat the cream to just below the boil and add the herbs, salt, and pepper and serve immediately.

ROASTED CHRISTMAS GOOSE



Roasted Christmas Goose image

Provided by Food Network

Categories     main-dish

Time 16h35m

Yield 6 to 8 servings

Number Of Ingredients 32

One 14- to 16-pound goose
1/4 cup sea salt
1 lemon, halved
1 apple, cut into chunks
1 potato, cut into chunks
1 orange, sliced
1 cup chopped celery
Basting Syrup, recipe follows
Stuffing, recipe follows
Cumberland Sauce, recipe follows
1/3 cup corn syrup
1/3 cup cane syrup
1/3 cup melted butter
1/4 cup light brown sugar
2 tablespoons brandy
3 cups whole chestnuts, roasted and peeled
One 14-ounce bag stuffing mix
1 cup raisins
1/2 cup chopped celery
1/4 cup diced apple
1/4 cup diced onion
3/4 teaspoon salt
1/8 teaspoon pepper
3 cups chicken stock
3/4 cup melted butter
1/4 cup heavy cream
1 1/2 cups beef stock
3/4 cup port wine
3/4 cup red wine vinegar
3 shallots, peeled and chopped
1 tablespoon crushed black peppercorns
3 oranges, juiced

Steps:

  • Place goose in a large pot. Add water to cover and stir in the sea salt. Refrigerate overnight.
  • Preheat oven to 450 degrees F.
  • Remove goose from water and drain well. Remove all innards and trim excess fat from the tail. Rub inside cavity with lemon juice. Place apple, potato, orange and celery inside the body cavity. Truss the bird like a turkey.
  • Place the goose in the preheated 450 degree F oven. Reduce oven temperature to 350 degrees F. Cook 20 to 25 minutes per pound. Baste the goose every half hour with the Basting Syrup.
  • Carve goose and serve with Stuffing and Cumberland sauce.
  • Mix all ingredients together in a small bowl.
  • Preheat oven to 350 degrees F.
  • Coarsely chop the chestnuts and put in a large bowl. Add the stuffing mix, raisins, celery, apple, onion and salt and pepper. Toss to combine. Pour in the chicken stock, butter and cream and mix until evenly moistened.
  • Transfer to a baking dish and bake until the top is browned and crisp, about 1 hour.
  • In a saucepan, combine the stock, port, vinegar, shallots, peppercorns and orange juice. Bring to a boil, cook until reduced by 2/3, about 25 minutes. Strain and refrigerate. Serve cold over roast goose.

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