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GOOSE STEW RECIPE

GOOSE STEW

Author: Larry White
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.
5 from 14 votes
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Course Soup
Cuisine French
Prep Time20 minutes
Cook Time2 hours
Servings: 4 People

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.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!