|
|
|
|
Canada Goose Stew
Many thanks to Tammy Brown for passing along this recipe.
|
|
~ 4 goose breasts
~ 1/3 cup salt
~ 2 tbsp baking soda
~ water
~ 1 large onion, chopped
~ 1 stalk celery, chopped
~ 4 tbsp butter
~ 2 tbsp worcestershire sauce
~ garlic powder
~ hot sauce
~ 48 oz. beef consomme
~ salt
~ cubed vegetables like carrots, potatoes, rutabaga, turnips, etc.
|
|
Soak the breasts overnight in 1/3 cup salt, baking soda and enough water to cover.
Remove and pat dry. Cut into 2" cubes.
In a dutch oven or large pot, saute the onion and celery in butter.
Add the meat, worcester sauce, a liberal amount of garlic powder and hot sauce to taste.
Cook about 10 minutes over medium high to high heat or until brown.
Add the beef consomme and stir together. Salt to taste. Reduce heat and simmer 1 hour. Stir occasionally.
Add your veggies and simmer 30 minutes or until the veggies are tender. Stir occasionally.
Serve and enjoy.
Note from Tammy: "This turns out very tender and very close to beef stew that even non-goose eaters won't know the difference." - Tammy
|
|
|
|
