This stew can be made on the stove top or in an electric pressure cooker.

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. 

Stove Top:

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.