Goose with cabbage

Clean the goose, singe it to remove any debris, gut it, wash it, and dry it thoroughly. Cut it into even pieces so that it cooks evenly and the meat can brown on all sides.

Slice the onion and carrot. In a saucepan brown the goose pieces with the vegetables and the lardo Lean, allowing the meat to brown evenly. Continue cooking until the bottom takes on an intense aroma and the surface of the goose is golden brown.

Pour in the red wine and let it evaporate completely, waiting for the alcoholic smell to fade. Add the flour and stir continuously to distribute it across the bottom and create a light bond, avoiding lumps or particles stuck to the bottom. saucepan.

Cover with hot broth and add the garlic, tomato sauce and bouquet garni. Season with salt to taste and pepper, then cover and cook for an hour over low heatThe liquid should simmer steadily and the meat should begin to become tender.

Blanch there savoy cabbage until it begins to soften, then drain it. Pass it through a shallow pan with the lardo, letting it flavour briefly. The heat must soften the leaves without destroying them, while the aroma of the savoy cabbage it binds to the seasoning.

Transfer the goose pieces to another shallow pan and let them drain. Pass the pan juices through a sieve, then pour it over the meat together with the savoy cabbageMake sure the liquid envelops the ingredients and that the boil remains gentle and even.

Cover the shallow pan and continue cooking for another hour over low heatThe meat must be tender, the savoy cabbage Soft and the base thick enough to coat the ingredients. If necessary, keep the heat low to prevent the sauce from thickening too much.

Cut the Italian sausage into chunks Add it fifteen minutes before serving. Continue cooking until it's well done and its flavors blend with the sauce. Serve the goose piping hot with the cabbage, dividing the meat, vegetables, and sauce into each serving.