Goose gravy recipe | Gourmet Traveller
Goose gravy by Jeremy Strode is a rich, flavorful sauce that pairs perfectly with roasted goose or other festive mains. A must-try recipe for the holidays.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Ingredients
- Goose necks, wings and backbones, trimmed of excess fat, coarsely chopped
- 30 ml vegetable oil
- ½ onion, coarsely chopped
- 1 carrot, coarsely chopped
- ½ head garlic, broken up into cloves
- 150 ml dry white wine
- 3 thyme sprigs
- 1 fresh bay leaf
- 1 tsp black peppercorns
- 350 ml each chicken and veal stock
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