Description
A classic French goose stew that warms the heart with its rich flavors and comforting ingredients.
Ingredients
- 2 legs and thighs Goose (skinless goose wings can also be used)
- 4 cloves Garlic (chopped)
- 2 medium Carrots (peeled and diced)
- 1 stalk Celery (diced)
- 1 medium Onion (chopped)
- 1/4 teaspoon Fennel Seeds (omit if preferred)
- 1/4 teaspoon Dried Herbs (each of thyme, rosemary, oregano)
- 1 Bay Leaf (remove before serving)
- 2 Saffron Threads (optional)
- 1 can (14-ounce) Diced Tomatoes
- 1/2 cup Dry White Wine (or substitute with broth)
- 1-2 cups Goose Broth (reserved)
- 4 Red Potatoes (quartered or cubed)
- 1 cup Smoked Sausage Links (sliced)
- to taste Salt (essential for seasoning)
- to taste Black Pepper (essential for seasoning)
- Fresh Herbs (for garnish)
Instructions
- Heat a large pot or Dutch oven over medium heat.
- Add the goose legs and thighs and brown them on all sides.
- Once browned, add chopped garlic, diced carrots, diced celery, and chopped onion. Sauté for about 5 minutes until the vegetables are soft.
- Stir in fennel seeds, dried herbs, and bay leaf. Add saffron, if using.
- Pour in diced tomatoes and dry white wine, then bring to a simmer.
- Add reserved goose broth and bring everything to a boil.
- Add quartered potatoes and sliced smoked sausage.
- Reduce the heat, cover the pot, and let it simmer for about 90-120 minutes, or until the goose is tender.
- Season with salt and black pepper to taste. Remove bay leaf before serving.
Notes
For the best flavor, allow the stew to simmer longer. Feel free to add other vegetables, like mushrooms or peas, to customize the stew to your taste.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French