Cooking with Chef Shellie and your Grant Farm CSA Share - Vol. 2 - SAUTÉED GOOSE WITH CHERRY-RED WINE BBQ SAUCE

This new web cooking series features Chef Shellie of Kitchen Cue preparing delicious recipes using the fresh organic food from your local Grant Family Farm CSA share. This episode was filmed a Denver"s SAME Cafe, which is also a member of Grant Farm.

Kitchen Cue kitchencue.com
Grant Family Farm grantfarms.org
SAME Cafe soallmayeat.org

SAUTÉED GOOSE WITH CHERRY-RED WINE BBQ SAUCE
yield: 2-4 servings, plus extra sauce

1 bay leaf
2 star anise pods
1 cinnamon stick
Olive oil, to coat the bottom of the pan
½ onion, finely chopped
Salt
1” piece of ginger, roughly chopped
3 cloves garlic, roughly chopped
1½ c. fruity, pinot noir
1½ c. pitted tart cherries, with some of liquid if defrosted
1/3 c. ketchup
2 T. tomato paste
1 T. molasses
2 T. brown sugar
1 T. red wine vinegar
2 t. Worcestershire sauce

2 Goose breasts, seasoned with salt and freshly ground pepper

Wrap the bay leaf, star anise and cinnamon in cheesecloth and tie with kitchen twine.

Place olive oil in a large sauté pan over medium low heat. Add onion, a pinch of salt and stir to coat in olive oil. Sauté until onion is translucent and soft, 3-5 minutes, being careful not to brown. Stir in ginger and garlic and sauté until fragrant. Add wine and simmer to reduce by half.

Stir in cherries, ketchup and tomato paste and bring to a simmer. Add molasses, brown sugar, red wine vinegar, Worcestershire sauce and the spice sachet. Season with a couple pinches of salt and stir to
combine.

Bring sauce up to a simmer and cook 15-20 minutes to meld flavors and thicken.

Remove spice sachet and discard. Puree in a blender or using a hand held immersion blender until smooth. Leave in this rustic consistency or strain into a clean pot; bring to a simmer and season with salt and freshly ground pepper. The sauce should be fairly thick so that it will “stick” to whatever meat it is being applied to. If it is too thin, simmer it a bit longer to reduce. If it is too thin add a bit more wine to thin it out.

Sauté the goose breasts in olive oil and when almost cooked through, slather with BBQ sauce. (Always apply the sauce at the end of the sauté or grilling process and serve extra sauce on the side. If the sauce is slathered on too early in the cooking process it will burn on the outside of the meat and leave a bitter flavor.)

Slice breasts and serve with wilted or fresh greens that have just been lightly coated in olive oil and sprinkled with salt and freshly ground pepper. Serve extra BBQ sauce on the side.

Recipe provided by: Chef Shellie Kark
KitchenCUE, everything you didn’t know about cooking

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