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! 547
547
Ingredients
| 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 |
* |
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.
Nutrition Facts
Serving Size 302g (10.7 oz)Amount per Serving
Calories 25526% of calories from fat
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 54mg
2%
Total Carbohydrate
15g
15%
Dietary Fiber 6g
24%
Sugars g
Protein
10g
Vitamin A 134%
•
Vitamin C 38%
Calcium 6%
•
Iron 8%
* based on a 2,000 calorie diet
How is this calculated?
