Roast goose accompanied by its braised sauce Wine: Cabernet Sauvignon Delle Venezie I.G.T.   Ingredients:  1 goose 1 stick of celery 1 carrot 1 onion 1 clove of garlic aromatic herbs salt pepper extra virgin olive oil   Directions:  Pluck and clean the goose, remove guts and burn the feathers, then wash it in running tap water. Prepare on the bottom of the baking pan, celery, carrot and onion cut into pieces. Flavour with salt, pepper and a drizzle of extravirgin olive oil (goose while cooking release