Savory Wild Goose Stew
This recipe worked very well with wild canadian goose. The stew was full of flavor and the meat was very tender. I will definatly use it again!
Yield
8 servingsPrep
30 minCook
3 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
goose
boned and cubed |
*
|
| ½ | cup | all-purpose flour |
|
| ¼ | cup |
vegetable oil
or as needed |
|
| 2 | packages | onion soup mix |
*
|
| 5 | each |
carrots
quartered |
|
| 4 | each |
celery stalks
chopped |
|
| 8 | small | onions |
|
| 2 | cups |
green beans
frozen |
|
| 8 | ounces |
mushrooms
fresh, sliced |
|
| 1 | teaspoon |
basil
sweet |
*
|
| 1 | teaspoon | tarragon leaves |
|
| 2 | each |
garlic cloves
crushed |
|
| 2 | each | bay leaves |
*
|
| 6 | each |
potatoes
large, peeled and quartered |
|
| 1 | x |
seasoning
to taste, greek |
* |
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Directions
1) Rinse goose meat and pat dry, then coat with a mixture of flour, and salt and pepper to taste.
Brown in oil in a skillet.
2) Place in large roaster and add water to cover, and the remaining ingredients except potatoes.
Bake at 375℉ (190℃) F for 2 hours.
3) Reduce heat to 275℉ (140℃), add the potatoes and bake an additional hour or until goose is tender.
4) Thicken sauce if desired, remove bay leaves, and serve.
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