Goose and Wild Mushroom Lasagna

Ingredients:

Prepping the Goose:

Ingredients:

1 Whole Goose (8-10 lbs)
Olive Oil

Step 1:

This is a goose. In its current state, it can neither fly nor make goose-like honking noises.

Since he’s fairly useless to us like this, let’s convert Mr. Honkers into something a bit more convenient for us. (We could roast the whole thing then peel the meat off, however this’ll take a long time and you won’t get the flavor from the raw scraps if used in a stock; so we are going to carve it into two supreme sections, and then thighs and legs) First take his wings and clip them off at the first joint – slice the skin and tendon around the joint with your boning knife and then it should snap off clean.

Step 2:

Slice the skin between the thigh and breast. Pull back on the thigh and you should be able to see the ball and socket joint. Slice the tendons and then cut up between the spine and thigh. Finally pull the thigh away, and it should come off clean. Save the thighs.

Step 3:

Slice through the tendons between the ribcage and the backbone. Using a heavy knife cut the backbone free from the ribcage.

Step 4:

With the ribs facing up, slice down both sides of the keel. You should be able to bend the ribs back to push the breastbone out. With your heavy knife, cut the keel from the ribs, so that you get two halves and a keel bone. Slice the breast meat away from the ribs. Cut up to the wing joint, but be careful not to cut it off of the supreme. Trim the breast and french the wings by shaving the muscle and tissue off of the bone.

Step 5:

Place some olive oil in the bottom of a roasting pan, and place the goose in a single layer.

Step 6:

Brown the quarters off at 400F for about 30mins. Flip them after about 20mins.

Step 7:

Carve the flesh off of the remaining bones and dice.

Step 8:

Making the Filling:

Ingredients:

Goose Meat
1/2 White Onion (diced)
1 large Shallot (finely diced)
5-6 cloves Garlic (finely diced)
1 red Bell Pepper (diced)
3 Carrots (diced)
3 stalks Celery (diced)
3oz Sundried Tomatoes (sliced into strips)
2 cans Diced Tomatoes
1 cup Red Wine
1 cup Goose or Chicken Stock (I used the giblets and neck in the stock.)
1/2 oz Porcini Mushrooms
1/2 oz Morel Mushrooms
1/2 oz Lobster Mushrooms
1/2 oz Oyster Mushrooms
Basil (chiffonade)
Sage
Salt/Pepper

Prep the vegetables.

Step 9:

Saute the onion, shallots, and garlic in olive oil. Once soft, add the celery, carrot and pepper. Saute for about 10 minutes.

Step 10:

Add in the sundried tomatoes and goose. Cook for 5 minutes.

Step 11:

Stir in the liquids, canned tomatoes, mushrooms and sage.

Step 12:

Bring to a boil, and let simmer for about 1 1/2 hours or until the majority of the liquid is gone, while stirring occasionally. Finish it by adding the basil and seasonings.

Step 13:

Making the Sauce Crème:

Ingredients:

5 tbsp Butter
1/4 cup Flour
2 cups Milk
2 cups Heavy Cream
Chicken Base

Melt the butter and whisk in the flour to make a roux.

Step 14:

Cook the roux for a few minutes until it starts smelling nutty. Add your chicken base (or salt) and slowly pour in the milk whisking constantly. Cook off the flour in the béchamel sauce, and finish it with 1 cup of cream. Let reduce to 3/4, then add the remainder of the cream. Squeeze 1/2 a lemon in it.

Step 15:

Making the Lasagna:

Ingredients:

9 Lasagna Noodles
Parmesan Cheese (Not kraft)
Romano Cheese
Sauce Crème
Goose and Wild Mushroom Filling

Parcook the noodles and spread a layer of 3 in a greased pan. Spread a layer of the sauce crème over the noodles. Spread a layer of the filling, and then grate the cheeses on top.

Step 16:

Repeat 2 more times.

Bake in the oven at 375F for 30-40mins.

Step 17:

When serving, top with fresh pepper, parmesan and romano.