Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    goose - -- (6 to 7 lbs)
                        salt -- to taste
                        freshly-ground black pepper -- to taste
                        flour -- for dusting
   4      tablespoons   duck or goose fat
   1                    fresh garlic head -- broken into cloves
   2      large         spanish onions -- cut 1/2" slices
   1      cup           green olives from toulouse
   1      cup           verjus unfermented grape juice -- usually
                        clear or pink
   2      cups          chicken stock
   1      cup           red wine grapes -- halved, seeded
     1/4  cup           chopped Italian parsley

Preparation:

Cut goose into 12 pieces, season with salt and pepper and dredge the pieces in flour. In a 14-inch sauté pan, heat goose fat until smoking and brown goose pieces, 4 at a time, until each is dark golden brown. Remove and add garlic and onions and sauté until light brown, about 8 to 10 minutes. Add olives and verjus and reduce by one half. Add goose pieces and stock and simmer covered for 45 minutes. Uncover, add grapes and simmer for 4 to 5 minutes. Add parsley and serve with "Cepes A La Bordelaise" and "Sautéed Potatoes In Goose Fat" (the recipes for which are included in this collection). Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A23)