MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Smoked Goose Ravioli In Brown Butter Sauce
Categories: Pasta, Poultry, Mushrooms, Vegetables, Nuts
Yield: 8 servings

MMMMM-----------------------RAVIOLI DOUGH----------------------------
2 lg Eggs
1/2 c Water
1/4 c Olive oil
1/2 ts Salt
3 c A-P flour; more for dusting

MMMMM--------------------------FILLING-------------------------------
1 Smoked goose breast
Drizzle of olive oil
4 tb Butter
2 cl Garlic; minced
3/4 c Portabello mushrooms; finely
- diced
1/4 c Onion; minced
1 ts Thyme; dried
1/4 c Parmesan; fresh grated
1 tb Asiago; fresh grated
1 ts Salt
1 ts Rosemary; dried
1 ts Sage; dried
Fresh cracked pepper

MMMMM---------------------------SAUCE--------------------------------
8 tb Salted butter
1 cl Garlic; minced
1/4 c Fresh sage leaves; coarse
- chopped
1/4 c Hazelnuts; coarse chopped
pn Fresh cracked pepper

FOR THE DOUGH: Crack eggs into a large bowl and whisk with a fork.
Then add water, olive oil, and salt and give it another whisk. Add
flour to egg mixture, 1 cup at a time, blending with a fork until
mixed.

Knead until the dough is firm but not sticky.Divide dough into 8 even
sections. Dust a clean surface with flour and roll each dough section
until it is about 4" to 6" in length x 4" wide. Using a pasta sheeter,
carefully feed each strip of dough through. You should end up with (8)
12" x 6" (aaprox) sheets of dough at perfect thickness for ravioli.

FOR THE RAVIOLI FILLING AND ASSEMBLY: Slice goose breast in manageable
strips. Keep cold, or partially frozen, until you're ready to grind
the goose.

Using a meat grinder, feed strips of goose meat through the grinder,
catching it with a bowl placed underneath. Set aside.

Add a drizzle of olive oil and 4 tbsp. butter to a pan and heat over
medium heat. Add the garlic, onion, and mushrooms and cook until
fragrant and tender, about 3 minutes. Season with thyme.

To the ground goose, add mushroom mixture, Parmesan, asiago, rosemary,
salt, sage, and fresh cracked pepper. Using a fork, mix together until
combined.

Carefully place one sheet of ravioli dough over ravioli mold.

Press dough into the mold using the indented tray.

Scoop approximately 1/2 tb. of goose filling into each pouch. Do not
overfill. Carefully place a second sheet of ravioli dough on top.
Using your fingers, gently press down on edges.

Seal the ravioli by running a rolling pin over the top of the dough
covered mold.

Edges of the mold should be visible through the dough. Remove excess
dough from around the outer edges of the mold. Remove the ravioli by
flipping over the mold and tapping on the counter.

Repeat these steps until you have all of your ravioli. Let ravioli
dry for at least one hour, flipping them over half way through.

To a pot of boiling water, add the ravioli and cook for 7-8 minutes.
Remove the ravioli from water and toss in the brown butter sauce.

FOR THE SAUCE: Melt butter in a medium pan over medium-low heat. Once
the butter begins to bubble, add in the minced garlic and cook for
about a minute.

Add chopped sage and hazelnuts, if using, and cook for 1-2 minutes.
Season with fresh cracked pepper.

Toss ravioli in the sauce and serve immediately. Garnish with sprig of
rosemary if desired.

By: Craig Claiborne

Yield: 8 servings

RECIPE FROM: https://cooking.nytimes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Goose Isabel
Categories: Poultry, Pork, Herbs, Wine
Yield: 11 Servings

10 lb (to 12 lb)(4.5-5.5kg) goose
1/2 c (85g) wild rice
1/2 c (78g) flour *
1/4 ts (ea) ground mustard, ground
- rosemary, pepper, salt
2 tb Oil
1/2 lb (227g) pork sausage meat
4 (to 6) fresh sage leaves
8 (to 10) fresh basil leaves
Salt & pepper
2 Egg whites
12 sl Thin sliced deli ham
Oil (or goose fat) to fry
1 md Onion; diced
1/2 c (118ml) white wine

The goose sold here in the USA is usually frozen. Thaw a
few days in the refrigerator if necessary.

Start the rice cooking according to package directions, as
it will take about 45 minutes. Typically you would use
about 2 cups water for 1/2 cup dry wild rice.

* TO PREPARE SEASONED FLOUR: Mix about 1/2 cup flour with
the herbs and spices. You could add or substitute other
herbs you might like to try. Set aside until needed.

Heat 2 tablespoons of oil in a skillet and saute the
sausage meat until cooked thoroughly, breaking it up with
a spatula. Remove from the heat.

Remove the skin and fat from the goose and fillet the meat
from the legs. Set aside. Carefully carve the breast meat
away from the rib cage using a sharp boning knife. Slice
each breast lengthwise into two broad, flat slices. (The
skin and fat can be rendered to collect the goose fat.
Many chefs like to cook with goose fat.)

Place the leg meat (with the giblets, if desired) in a
food processor with the sage and basil leaves. Mince well.
Place in a bowl and add the cooked pork sausage and cooked
wild rice. Add the egg whites and mix well. Season
carefully with salt and pepper, as you can't taste the raw
goose meat for flavor.

Place one piece of breast meat on a clean surface. Arrange
6 pieces of ham around the edges, such that they overlap
the edges and spread outward, like the petals of a flower.

Place half the filling in the center of the ham slices,
shape into a loaf with your hands, and fold the ham slices
over the filling to contain it. Place the other half of
the breast meat on top. Tie with kitchen twine.

Dredge the breast loaves in seasoned flour.

Heat oil in an oven-safe skillet over medium heat. Place
the breasts in the oil and brown well on all sides. Use a
pair of spatulas to turn and to hold as you brown the
ends. The flour will brown quickly. Typically 2 minutes on
each side is enough to brown the loaf well. Remove and set
aside. Carefully drain the oil and wipe the pan of burnt
flour. Add fresh oil and return to the heat.

Add the chopped onions to the skillet and saute until
tender, about 5 minutes, stirring occasionally. Remove
from the heat, allow to cool a few minutes, and then
carefully add the wine. Place the loaves back in the
skillet. If you do not have an oven-safe skillet, use a
baking pan.

Heat the oven to 350oF/175oC.

Place the skillet in the oven and bake until the goose
loaves are cooked to an internal temperature of at least
160oF/70oC, 40 to 45 minutes. Remove from the oven and
allow to rest for 10 minutes. Remove the strings. Reserve
the onion-wine mixture for garnish.

Place on a platter and serve with oven roasted vegetables
arranged around the sides. Slice at the table and garnish
with the onion-wine juices.

Serves 10 to 12.

By Dennis W. Viau; inspired by a Rabbit Isabel recipe.

Recipe from: http://www.white-trash-cooking.com

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