This Goose Civet with Cahors wine was prepared according to my recipe, based on goose legs and a sauce Cahors. The originality of my recipe is in the mixture of red wine Cahors and rosé wine, which brings a small fresh note.

Find the finesse of goose meat in a wine sauce. The stew of goose is a typical dish of the soil of the south-west of France.

Find all the flavor of French family dishes with goose stew prepared according to my own recipe.

Tasting tips
Warm (th.6) in a traditional oven. Serve with steamed potatoes or fresh pasta.

Composition: goose leg of EU origin (47% can), turnips. Sauce: 18% Cahors wine, rosé wine, duck broth (water, carcass, carrots, turnips, leeks, cloves), onion, pork blood, wheat flour, duck fat, modified starch, white stock ( celery, eggs), spices, corn flour, salt, sugar.

820g can

The goose stew is a French gourmet dish selected by My Fine Grocery of Terroir