Sunday, February 25, 2007

Sunday Supper -- Our Goose is Cooked

I had a pound of wild goose in the freezer, and on such a cold day, I thought it would be nice to have an Irish Beef Stew, but with goose instead of beef. Goose, especially wild goose, is extremely low in fat and tastes very much like beef if you remove the gaminess. This is easily done (get ready, secret recipe coming!) by marinating the cubed meat for at least 30 minutes in two tablespoons of ground juniper berries, some olive oil, some Adobo, and a splash of whisky. (I chose Laphroaig tonight.)

Irish Goose Stew
by Scott Harris (modified from Cooking Light recipe for Vegetable-Beef Stew)

3 T. olive oil
1 lb. goose meat, cubed, marinated, and drained of marinade
1 can beef broth
1 bottle beer
1 1/2 c. potatoes, peeled and cubed
1-2 c. onions, sliced
1 c. carrots, sliced
1 c. celery, sliced
3 sprigs thyme, leaves stripped and stems discarded
5-6 leaves fresh sage
1 bay leaf, edges torn to impart flavor, but leaf remains intact
1/2 t. salt
1/2 t. fresh ground pepper
1/4 c. water
2 T. flour
2 T. fresh lemon juice
1 t. agave nectar (or sugar)

Heat the oil in a Dutch oven over medium-high heat. Add goose, and cook 5 minutes, browning on all sides. Add onions and fry until clear. Add broth and next 10 ingredients (through pepper), stirring to combine; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until vegetables are tender, stirring occasionally. Discard bay leaf.

Combine 1/4 cup water, flour, lemon juice, and nectar (or sugar), stirring well with a whisk or fork. Add flour mixture to beef mixture, stirring constantly; bring to a boil. Cook 3 minutes or until thickened, stirring constantly. Remove from heat. Serves four to six.

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Please do not reproduce or copy without the permission of the author.