This week Chef Folse cooks one of the most flavorful game birds in Louisiana, the goose. The first recipe, Roasted Speckle-bellied Goose, is generously seasoned with salt and pepper, stuffed with vegetables, and then braised in stock and brandy. Apples are cored and filled with mashed sweet potatoes and placed around the goose before finishing in the oven. Next he prepares Goose Cacciatore by browning the breast with onions, celery, garlic and parsley, then adding adark brown roux, canned tomatoes and tomato sauce for hearty Italian gravy. Chef Folse concludes with Braised Goose with Olives and Winter Vegetables. The goose is quartered and browned with onions, garlic, parsley, fennel, turnips, parsnips and olives. White wine and game stock is added and the goose is braised in the oven.
