Goose stew with baby onions, white wine and herbs.
2 medium tomatoes, crushed
1 kg baby onions, peeled
3 bay leaves
3 grains of pimento
1/2 teaspoon(s) pepper grains
1 tablespoon(s) rosemary
1 glass(es) white wine
4 clove(s) of garlic, chopped
2 large onions, chopped
2 tablespoon(s) vinegar
3/4 cup(s) olive oil
flour
1 goose
salt and pepper
Let the goose defrost. Wash it well inside and outside and cut into portions. If the goose is fresh, pluck and singe the feathers and remove the innards except for the liver. Season with salt and pepper and cover it with flour.
Sauté the goose with half the olive oil in a stockpot, over medium fire. Add the onions and garlic and sauté them too. Douse with the wine and vinegar. Add the rosemary, bay leaves, peppers, pimento, tomatoes, 1 cup of water and let it simmer for 1/2 hour.
In the meantime sauté the onions, in the remaining oil, using a pan over medium fire. Season with salt and pepper and add them to the pot with the goose. Pour in 2 cups of water and simmer for 35 minutes more.
