Winter warmers: Four hearty wild game recipes to beat the cold

BRAISED GOOSE LEGS

Serves 4

• 4 cleaned goose legs
• Kosher salt and pepper, to taste
• 3 tbsp canola oil
• 2 tbsp butter
• 1 onion, large dice
• 3 whole star anise
• 2 sticks cinnamon (or 1 tsp ground cinnamon)
• ¼ cup marmalade
• 1 whole orange, sliced
• 1 473 ml bottle pomegranate juice
• 2 cups beef stock
• 1/3 cup raisins
• Salt and pepper, to taste
• Pinch chopped parsley

1. Preheat oven to 300°F.
2. Season goose legs with salt and pepper. In a heavy-bottomed pot on medium-high heat, add canola oil and sear legs on both sides. Remove legs and pour out excess fat.
3. Using the same pot, reduce heat to medium and add butter, onion, star anise and cinnamon, then sweat for 10 minutes before adding marmalade and orange slices and cooking for another 10 minutes.
4. Return goose legs to pot, then add pomegranate juice, beef stock and raisins and bring to a light boil. Cover and place in 300°F oven until legs are fall-off-the-bone tender (4 to 6 hours).
5. Remove cooked legs from pot and place on a platter. Strain stock into a smaller pot, bring to a simmer and season with salt and pepper as needed. (The star anise, cinnamon and orange slices can be reserved for garnish, if desired.)
6. Place legs on a platter, pour stock over top, garnish with chopped parsley and serve.