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: 53% fat goose leg, turnips, sauce: 18% Cahors wine, rosé wine, duck broth, onion, pork blood, wheat flour, duck fat, modified starch, therefore white (celery), spices, corn flour, salt, sugar

Jar: Net mass 600g

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