This goose stew is one of my all-time favorite ways to utilize the legs of wild geese. This recipe is my adaptation of the classic French dish from the city of Marseille known as bouillabaisse.
For more goose recipes, don’t miss my Goose Prosciutto, Duck Prosciutto, and Smoked Goose Breast.
The history of this French stew dates back to the 1700’s. It was first thought to be prepared by fishermen needing to utilize less desirable or spoiling fish. And what correlation does that have with geese?
Some hunters commonly believe that wild waterfowl legs are inedible due to their toughness. Just like those fishermen, I want to share a method that can make those less desirable legs shine.
This is a simple and easy family-friendly meal that’s a real crowd-pleaser. It can also be prepared in advance. You have the option of using the legs, thighs, and wings of a domestic or wild goose.
And it doesn’t matter which species of wildfowl you have either. It’s equally delicious prepared with Canada geese and snow geese. In this particular recipe, I happened to use the meat of a plump Canada Goose that I harvested from a late-season goose hunt last season.
A Few Notes on the Ingredients
- The classic versions of bouillabaisse call for using saffron, which happens to be extremely expensive. I have it listed in the ingredients, but it is absolutely optional and doesn’t affect the end result. It was thought to be traditionally used to add color to the stew. Here we are using tomatoes, so we don’t need the additional red coloring from saffron.If you already have goose meat that has been cooked and shredded, you likely won’t have any goose stock. You can use chicken broth or chicken stock in its place.
- In my opinion, using goose breasts for this dish isn’t a good idea. It lacks intramuscular fat and doesn’t have the collagen and connective tissues that the other cuts have. This, in turn, will result in a stew base that lacks body and a drier protein.
- Although you may be tempted, don’t swap out the dry white wine for a red wine. This can work in some instances, but not here.
- If you have any leftover broth from cooking the meat, save it. You make yourself a flavorful stock with it and use it for another dish.
Leftovers and Storage
- You can store cooked leftovers in the refrigerator in an airtight container for up to three days. Reheat gently in a covered stew pot on the stove or in a covered dish in the microwave. Another great way to reheat this dish is to use a slow cooker on the high setting. After it is thoroughly heated through, change the setting to warm and serve directly from your crock pot
- You can also freeze this goose stew for up to 1 month if stored properly. Thaw in the refrigerator the day before you plan to reheat and serve.
More Waterfowl Recipes
Lastly, if you make this French-style goose stew recipe, be sure to leave a comment or tag me on Instagram! I thoroughly enjoy hearing feedback and checking out the photos of recipes that you’ve made.
GOOSE STEW
Ingredients
- 2 each of goose legs and thighs (skinless goose wings work as well)
- 4 garlic cloves, chopped
- 2 medium carrots, peeled and diced
- 1 stalks celery, diced
- 1 medium onion, chopped
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon of each dried herb (thyme, rosemary, oregano, rosemary)
- 1 bay leaf
- 2 saffron threads (optional)
- One 14-ounce can of diced tomatoes
- 1/2 cup dry white wine
- 1 to 2 cups reserved goose broth
- 4 red potatoes, quartered or cut into 1-inch cubes
- 1 cup sliced smoked sausage links
- Salt and black pepper to taste
- Fresh herbs for garnish
Instructions
- Place the goose legs and thighs in a large pot and cover with water. Cover and bring to a simmer over medium-high heat. Cook until fork tender. This can take a long time (between 2 to 3 and a half hours). Add water to the pot if necessary. Remove the meat from the pot, strain, and reserve the broth.
- Shred the goose meat on a cutting board or in a large bowl and set aside.
- In a heavy pot or dutch oven add all of the ingredients except the sausage, shredded goose pieces and goose broth.
- Pour enough broth into the pot so that the ingredients are covered by around a 1/2 inch.
- Bring to a slow simmer and partially cover with a lid.
- When the potatoes are near fork tender, add the remaining ingredients.
- Gently simmer on medium low heat until the potatoes are tender.
- Season with salt and ground black pepper to taste.
- Garnish with finely chopped herbs such as fresh rosemary, chives, parsley, or tarragon.
- Drizzle with a little extra virgin olive oil and serve with crusty bread.
NOTES
- Best Cuts: Use legs/thighs (skinless wings work). Skip breasts; they’re too lean.
- Goose Type: Wild or domestic; Canada or snow goose all work.
- Stock Options: Reserved goose broth is ideal. No goose stock? Use low-sodium chicken stock/broth.
- Wine: Dry white only here, don’t swap for red.
- Aromatics & Herbs: Fennel seed + dried thyme/rosemary/oregano give classic French depth.
- Saffron (Optional): Traditional in bouillabaisse, but not required. The tomatoes provide color and plenty of flavor.
- Potatoes: Cut into 1-inch cubes so they cook evenly and hold shape.
- Texture Cues: Legs are ready to shred when a fork slides in easily (typically 2–3½ hours of gentle simmering in step 1).
- Make-Ahead: Stew improves after a rest. Cook fully, cool, and refrigerate. Reheat gently until hot.
- Storage: Refrigerate in an airtight container up to 3 days.
- Freezer: Up to 1 month. Thaw in the fridge overnight before reheating.
- Serving: Finish with fresh herbs (parsley, chives, tarragon), a drizzle of olive oil, and crusty bread.
