Port Gravy

Schiltz Goose Farms: America's Leading Producer of Geese and Fine Geese Products!

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Port Gravy

From Women's Day - Best Ideas For Christmas - December 1998 Issue

Ingredients (Serves 6)

2 teaspoons vegetable oil

Giblets and neck from goose

˝ cup chopped onions

Ľ cup chopped celery

˝ cup chopped carrots

1 teaspoon salt

˝ teaspoon ground pepper

5 dried whole bay leaves

˝ teaspoon dried thyme

2 tablespoons all-purpose flour

2 cups port wine

To prepare gravy:

In large saucepan, over medium-high heat, heat oil.

Add giblets and neck; cook 3 to 4 minutes, or until brown. Add onions, celery, carrot, salt, pepper, bay leaves, and thyme; cook 3-4 minutes, stirring occasionally.

Add flour; stir to combine. Cook 5 minutes. Add wine; bring to boil and cook, stirring occasionally, 5 to 6 minutes.

Add 2 cups water; bring to boil. Reduce heat to medium and simmer 1 hour.

Strain before serving.

Suggested serving with Roast Goose and Wild Pecan Rice Dressing.

Notes:

Recipe List | Printer Friendly Page (.pdf file)


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