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.
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.
Making It Moist
You prefer to roast your waterfowl? That can be a daunting task. If the bird is roasted whole, the breast will be done before the legs and thighs. Instead, cook the pieces separately. Slowpoach the legs and thighs in duck fat to make duck confit, and sear the breasts (serve them rare to medium-rare with a blueberry or blackcurrant sauce).
Alternatively, braise all the pieces for incredibly moist meat-simmer slowly with aromatic vegetables, tomatoes and wine for amazing results.