Shredded Leg of Goose

Remove fat from the goose legs. Separate meat from the bone, season with salt and pepper, cut into bite-sized pieces. Mushrooms preferably use the Rose variety – clean with a wet dish and cut into slices. Peel and quarter the shallots.

Remove the stem from the canned tomatoes and drain the juice.

Then brown the meat in a roaster in a mixture of butter/sunflower oil or other vegetable oil – add mushrooms and shallots – add tomatoes. Extinguish with wine/water and sherry and add marjoram.

Cover and simmer for 40 minutes. Next, remove from the heat. Next, stir in the crème fraîche and season with vinegar, juice of one lemon and parsley.

Serve with boiled potatoes or mashed potatoes.

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