- Stock Options: Reserved goose broth is ideal. You can also use a light chicken stock or try my recipe for duck stock.
- Use legs and thighs here. Skinless wings work too, but skip the breasts because they are too lean and will not give the stew the same body.
- Simmer the goose until it shreds easily. Step 1 can take about 2 to 3 1/2 hours, so go by texture rather than the clock and add water as needed while it cooks.
- Save the cooking broth. Strain it after the goose is tender, and use enough to cover the stew ingredients by about 1/2 inch. If you do not have enough broth, light chicken stock works.
- Use dry white wine only. The post specifically says not to swap in red wine for this stew.
- Add the goose and sausage late. Simmer the vegetables first, then stir in the shredded goose and smoked sausage once the potatoes are nearly fork-tender so the meat stays moist and the sausage does not cook out.
- Cut the potatoes evenly. Keep them around 1-inch cubes so they cook through without falling apart.
- Make it ahead if wanted. The stew improves after a rest, so cool it, refrigerate it, and reheat gently when you are ready to serve.
- Store leftovers gently. Refrigerate in an airtight container for up to 3 days or freeze for up to 1 month, then thaw in the refrigerator and reheat slowly.
Goose Stew
Bouillabaisse-inspired goose stew built for legs and thighs. Slow-simmered goose, tomatoes, fennel, potatoes, and a touch of white wine, finished with smoked sausage and fresh herbs.
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
Nutrition
Calories: 8559kcal | Carbohydrates: 43g | Protein: 372g | Fat: 777g | Saturated Fat: 228g | Polyunsaturated Fat: 88g | Monounsaturated Fat: 411g | Cholesterol: 1854mg | Sodium: 2112mg | Potassium: 8418mg | Fiber: 5g | Sugar: 6g | Vitamin A: 7428IU | Vitamin C: 119mg | Calcium: 329mg | Iron: 59mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
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