A hearty, flavourful recipe perfect for a cold day
You had some great fall shoots, but now what do you do with all those geese in your freezer? If you're finding the thighs a tad tough, turn them into fork-tender morsels with this flavour-packed stew. Duck or pheasant thighs also work well with this recipe. Serves: 4
- 8 goose thighs
- 1 cup flour, seasoned with salt and black pepper
- 2 tbsp canola oil
- 1 cup each sliced carrot, onion, parsnip, potato and rutabaga
- 2 cloves garlic, finely minced
- 1 cup chicken stock
- 1 cup white wine
- 2 sprigs fresh rosemary (or 2 tbsp dried)
- Salt and black pepper, to taste
- Juice and zest of 1 orange
- Dredge goose thighs in seasoned flour. In a large pot, brown thighs in canola oil over medium heat.
- Add sliced vegetables and garlic, and sauté for 5 minutes.
- Add stock, wine and rosemary. Liquid should just cover ingredients; add more stock if necessary. Season with salt and pepper. Cover and gently simmer for 2 hours.
- Uncover during last 30 minutes so liquid can reduce. Add orange juice and zest 10 to 15 minutes before serving. This dish goes well with crusty bread, such as ciabatta.