By Jacques Haeringer
As the holidays approach, so do hungry mouths. The boys have been out hunting late-season geese and have managed to score a couple trophy honkers, and now you have a freezer full of meat.
What better way to share the holiday season with friends and family then with a delicious Wild Goose Stew Recipe.
Prep time: 15 minutes
Cook time: 3 hours 30 minutes
- 3 ½ to 4 pounds goose breasts
- 5 tablespoons oil
- 1 cup lardons (bacon sliced ¼ inch thick by 1 inch long)
- ¼ cup chopped onions
- 2 tablespoons flour
- 2 cups chicken stock
- 2 to 3 cups marinade
- Salt and freshly-ground pepper
- 1 tablespoon cognac
- ½ cup heavy cream
- 3 cloves garlic, crushed
- 2 tablespoons finely-chopped fresh thyme
- 3 bay leaves
- 3 cups full-bodied red wine
- 1 cup sliced onions
- 1 cup coarsely sliced carrots
- 1 tablespoon red wine vinegar
- ¼ teaspoon ground pepper
- 2 cloves
- 2 bay leaves
- 2 cloves garlic, peeled and crushed
- Pinch of thyme
- Cut the goose breasts into 1-inch cubes and combine in a large bowl with all the marinade ingredients. Mix well, so that all the pieces of meat are coated with the marinade. Cover and refrigerate for two to three days.
- Before preparing the stew, remove the breast cubes from the marinade and drain well in a colander. Strain the liquid into a small saucepan. Bring to a boil, skim thoroughly, and reserve for use in the stew. Reserve the vegetables.
- Preheat oven to 400 degrees.
- Season the goose with salt and pepper. Heat 2 tablespoons of oil in a large skillet and sear half of the meat. Transfer the sautéd meat to a colander to drain. Add another 2 tablespoons of oil and brown the remaining meat on all sides and drain.
- Heat the last tablespoon of oil in a large saucepan or a Dutch oven and sauté the lardons until lightly browned. Add the onions and cook until translucent, about 5 minutes.
- Pour off the grease, add the meat to the Dutch oven, and place, uncovered, in the oven for 10 minutes, stirring once or twice.
- Dust the meat with the flour and return to the oven for an additional 5 minutes. Mix the flour into the meat. Add the reserved vegetables and herbs from the marinade, the stock, and enough boiled marinade to completely cover the meat.
- Cover the Dutch oven and set in the oven. After 1 hour, reduce the heat to 325 degrees and continue cooking until the meat is easily pierced with a fork, approximately 2 more hours.
- Remove the stew from the oven and skim thoroughly. Finish the stew with the garlic, thyme, rosemary, bay leaves, cognac and cream. Taste the wild goose stew and adjust seasonings. You now have a great wild goose stew that tastes fantastic and can be shared with the whole family.
About the Author:
Chef Jacques Haeringer is a hunter, wild game culinary expert and frequent "Today Show" guest. For more of his books, classes and renowned restaurants, visit laubergechezfrancois.com. For more of Jacques' recipes, go to chefjacques.com.