Roast goose and Cabernet Sauvignon

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 quite a lot of fat). Add a clove of garlic and aromatic herbs like rosemary, sage, thyme. Rub the spices inside and outside the goose. Bake at a low-temperature (ca. 140°) for a long time (ca. 4 hours) and put in the baking pan a drop of water. Turn the goose halfway through cooking and spill its own sauce on it. If oven dries too much, pour a little bit of water to end the cooking and eventually cover the goose with tinfoil to avoid that it dries to much. At the end of the cooking, take off the goose and aromatic herbs from the oven pan, let the sauce boil and blend everything. Cut the goose into ca. 5 portions, arrange it on your serving tray with its own braised sauce.