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My Goose Civet with Cahors wine, made according to my recipe. A meat slowly simmered in Cahors wine. Find the finesse of goose meat in a wine sauce. The stew of goose is a typical dish of the soil of the south-west of France.
Find all the flavor of French family dishes with goose stew prepared according to my own recipe. 820g can
This Goose Civet with Cahors wine was prepared according to my recipe, based on goose legs and a sauce Cahors. The originality of my recipe is in the mixture of red wine Cahors and rosé wine, which brings a small fresh note.
Find the finesse of goose meat in a wine sauce. The stew of goose is a typical dish of the soil of the south-west of France.
Find all the flavor of French family dishes with goose stew prepared according to my own recipe.
Tasting tips
Warm (th.6) in a traditional oven. Serve with steamed potatoes or fresh pasta.
Composition: goose leg of EU origin (47% can), turnips. Sauce: 18% Cahors wine, rosé wine, duck broth (water, carcass, carrots, turnips, leeks, cloves), onion, pork blood, wheat flour, duck fat, modified starch, white stock ( celery, eggs), spices, corn flour, salt, sugar.
820g can
The goose stew is a French gourmet dish selected by My Fine Grocery of Terroir
My Goose Civet with Cahors wine, made according to my recipe. A meat slowly simmered in Cahors wine. Find the finesse of goose meat in a wine sauce. The stew of goose is a typical dish of the soil of the south-west of France.
Find all the flavor of French family dishes with goose stew prepared according to my own recipe. 820g can
This Goose Civet with Cahors wine was prepared according to my recipe, based on goose legs and a sauce Cahors. The originality of my recipe is in the mixture of red wine Cahors and rosé wine, which brings a small fresh note.
Find the finesse of goose meat in a wine sauce. The stew of goose is a typical dish of the soil of the south-west of France.
Find all the flavor of French family dishes with goose stew prepared according to my own recipe.
Tasting tips
Warm (th.6) in a traditional oven. Serve with steamed potatoes or fresh pasta.
Composition: goose leg of EU origin (47% can), turnips. Sauce: 18% Cahors wine, rosé wine, duck broth (water, carcass, carrots, turnips, leeks, cloves), onion, pork blood, wheat flour, duck fat, modified starch, white stock ( celery, eggs), spices, corn flour, salt, sugar.
820g can
The goose stew is a French gourmet dish selected by My Fine Grocery of Terroir
