Goose Stew is a hearty stew with a robust flavor. This recipes is gluten free, and dairy free. If you cannot get your hands on goose breast than a simple roast can be used to substitute the meat in this recipe.
Goose is very different from other fowl or waterfowl as it can be cooked to a temperature, like red meat. Goose is very lean but has a strong, meaty flavor. Its flavor is similar to a milder version of calf liver. Goose breast is also temperamental cut to cook with as it can seize up very quickly. Braising or roasting this cut can put your culinary skills to the test. However, slow cooking or pressure cooking takes away a lot of the difficulties and ends with a tender piece of meat that falls apart. Ahhh, cooking satisfaction!
While this recipe is dairy free and gluten free, it does use white potatoes. If you aren’t able to eat white potatoes, a sweet potato or white sweet potato can be used as a replacement.
Goose Breast Stew
A hearty stew perfect for warming up the body after a cold or chilly day. Goose meat may not be available for everyone, so a simple 3 pound roast can be used as a replacement for this recipe.
This stew can be made on the stove top or in an electric pressure cooker.
Sauté onions and garlic in duck fat, or alternative fat, until translucent - about 5 minutes. Add in rosemary, thyme and salt and pepper, stir to cover onions and garlic. Add cubed goose breast and brown. Add chicken bone broth or stick and pressure cook for about 15 minutes. release pressure cooker and add potatoes and tomatoes and pressure for another 5 minutes. Release pressure and add, mushrooms, parsley and wine, let simmer for another 10-15.
Sauté onions and garlic in duck fat, or alternative fat, until translucent - about 5 minutes. Add rosemary, thyme and salt and pepper and stir until onions and garlic are covered. Add cubed goose breast and brown. Add chicken bone broth or stock, rosemary, thyme, potatoes, tomatoes and mushrooms and simmer until meat is tender and falling apart - 2 hours. Add wine and parsley 15 minutes prior to serving.