View Full Version : "Hunters sauce" Goose

08-22-2007, 10:48 AM
When I was a kid my folks had an old Remington Cookbook. One of the recipes had a 'hunters sauce' in it that was a tomato paste base with a dark roux, beef broth, dry white wine, onions and mushrooms, salt, pepper, taragon, etc...

I believe the idea was that you cook the goose to medium (pink throughout the middle), slice thin across the grain, and slowly simmer in the sauce over low heat to make the goose very tender and tasty.

Anyone seen this approach? ...or any ideas for a more structured recipe.

I think it is a tomato based variation of the traditional Chasseur Sauce (sp?) which is a brown sauce.