Recipe - Oca Con Peras Y Morcillas

1 Goose; about 8 to 10 pounds
1 pound Morcilla; (blood sausage)
6 tablespoon Lard
6 tablespoon Extra virgin olive oil
4 Firm pears peeled; seeded
and cored
1 Spanish onion; in 1/4" dice
6 tablespoon Sugar
4 tablespoon Red wine vinegar
2 ounce Agua ardiente; (Spanish
grappa)
3 tablespoon Pine nuts
3 tablespoon Raisins
1 cup Fresh tomatoes; chopped
3 Bay leaves
2 cup Dry red wine
3 tablespoon Milk

Cut goose into 8 pieces, removing any extra fat, and season with salt and
pepper. Slice morcilla into rounds 1/2inch thick and set aside.

In a 12inch to 14inch saute pan, heat lard over high heat until smoking.
Place goose pieces in hot lard, skin side down, to brown. Meanwhile, heat
oil in another 14inch saute pan. Add pear pieces and onion and cook until
soft and light brown, about 8 to 10 minutes. Add sugar and cook until
nearly caramel. Add vinegar, agua ardiente, pinenuts and raisins and stir
to mix. Add tomato, bay leaves, red wine and milk and bring to boil. Add
goose pieces and return to boil. Lower heat, add morcilla and simmer 11/2
hours. Dine with a great Penedes wine.

Yield: 4 servings

Recipe by: MEDITERRANEAN MARIO #ME1A34

Posted to MCRecipe Digest by Sue suechef@sover.net on Feb 26, 1998