| 1 |
Several hours before you wish to serve this dish, or the night before, put the peas and parley to soak, separately, in good deals of cold water. |
| 2 |
Cut up the goose into serving portions, trimming off any excess fat. Prick the goose pieces all over with a fork and then season with salt and freshly ground black pepper. |
| 3 |
Heat a large casserole dish on medium and then throw in the bacon pieces. Fry the bacon till almost crisp, then remove and reserve. Turn the heat up to high, then place the goose in the pot. Fry the goose till golden brown on both sides. |
| 4 |
Turn the heat down to medium. Skim off any excess fat and reserve for another use. Add the onion to the casserole and fry, stirring occasionally, for 5 minutes. Add the mashed garlic and the fried bacon. Cook for 2 more minutes, then pour in the chicken broth. Season with salt and pepper, and add the bay leaves. Once the broth reaches a low boil, cover the pan and turn the heat down to medium-low. Continue cooking till the meat is almost tender, about 45 minutes. |
| 5 |
Meanwhile, drain the peas from their soaking water, place in a medium-sized pot, and pour on more than enough water to cover. Do the same with the barley. Bring both pots to a boil, then cover them and let simmer, on low heat, till almost tender, about 45 minutes. Drain. |
| 6 |
Once the peas and barley are ready, mix them into the goose casserole. Mix in, as well, the marjoram and parsley. Season with salt and pepper. Place in 350 F preheated oven, covered, to cook for 30 minutes. Check occasionally to see if there is enough liquid in the pot: if not, pour on some more broth or water. Serve with bread. |
|
|
|
|
|
|