Wild Goose Cassoulet

Recipe Instructions Soak the beans in water to cover for at least 10 hours. Drain, discarding any beans that float on the surface. Put into a large, lidded, earthenware casserole. Add salami, 1 cup wine, the tomatoes, onions, peppercorns, parsley, rosemary, garlic, bay leaf, and enough water to cover. Cover the casserole tightly and bake at 200 to 225 degrees for 6 hours, adding more water if needed. Rub goose pieces with salt and pepper. Heat oil to sizzling, add the goose, and brown lightly on all sides. Reduce the heat, add 2 cups wine and simmer, covered, for 30 minutes. Stir goose and sauce carefully into bean casserole. In another skillet saute garlic sausages until well browned; remove, reserving fat. Stir sausages into casserole carefully; cover and bake in 250 degree oven for 1 1/2 hours. Saute bread crumbs in sausage fat and sprinkle over top of casserole. Bake, uncovered, for 10 minutes to brown crumbs. This recipe yields 14 to 16 servings.