Goose stew

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I originally designed this recipe for wild snow geese, and because many of California's snow geese spend their summers on Wrangel Island, near Siberia, it seemed fitting to give the stew a Russian feel. But of course the legs of any goose or duck, wild or domesticated, will work here. It's important to remove the meat from the bones before you serve this stew, otherwise everyone will be picking through their bowls for small, sharp objects. It takes only a few minutes, and your family and…

A delicious goose dinner with savory veggie-packed gravy that's so easy to prepare, it practically makes itself! The gravy is great over mashed potatoes.

Nothing caps off a long day of waterfowl hunting like a warm and tasty bowl of stew

This Goose Stew Recipe is an adaptation of the classic French dish, Poulet Basquaise, which translates to Basque Chicken. Instead of the traditional chicken, I use skinless goose wings, legs and thighs. Follow this recipe and learn how to cook a goose in onion, garlic, hot and sweet peppers, and tomatoes until it's fall apart tender!

Posts about goose stew written by Chef Justice Stewart

Find delicious goose recipes like this Goose Fettucini Alfredo, Goose Stew, French Dip Sandwiches with Goose Meat, and Snow Goose Soup.

INGREDIENTS: (This recipe can be altered easily to use two leftover ducks, and slightly less well with one leftover turkey. If turkey is used, try to select as much dark meat as possible.) FOR THE STEW: Leftover meat reserved from one roast Christmas goose 4 oz. bacon, diced 2 tbsp. flour 1 tbsp. butter 1 onion 4 garlic cloves, minced 4 cups of goose stock (see below) 1 tsp. dried thyme 2 dried bay leaves 1 tsp. Worchestershire sauce 2 tbsp. brown sugar 1/8 tsp. nutmeg 4 carrots, chopped on…

This stew is a great way to make use of tough snow goose legs. Watch Blake and I cook up his famous family recipe in this episode of Duck Camp Dinners. With this gravy-like slow-cooked stew, you’ll never pass up on goose legs again. Be sure to tune into the most recent episode of Duck Camp Dinners...

Slow roasted goose is a show stopping entrée to serve for your Christmas dinner. Goose has tender dark meat and a golden crispy skin that is rich and flavourful. Using the giblets from the goose, make a giblet broth which you can use to make a rich port wine gravy. Perfect for a special occasion.