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Hunter Style Goose

What you need

  1. 1 goose
  2. 1 28oz. can whole organic plum tomatoes
  3. Dry red wine
  4. Olive Oil
  5. 1/2 oz. dried wild mushrooms, including porcini
  6. 1/2 lb. fresh crimini mushrooms, sliced
  7. 4 cloves garlic, minced
  8. 1 carrot, diced
  9. 1 stalk celery, diced
  10. 10 cippolini onions
  11. 1 bunch fresh thyme leaves, minced (about 3 tbl)
  12. 2 tbl fresh parsley, chopped
  13. 3 small bay leaves
  14. 1 tsp kosher salt
  15. 1 tsp fresh ground black pepper

How to make it

  1. Reconstitute dried mushrooms in very hot tap water (reserve water)
  2. Trim excess fat and skin from goose
  3. Heat a heavy dutch oven over medium-high heat
  4. Add 2 tbl olive oil and sear the goose on all sides
  5. Remove and allow to cool enough to handle
  6. If there is more than about 2 tbl fat in the pot, remove all but 2 tbl
  7. Over medium-high heat, sauté onions, carrot, crimini mushrooms and celery for about 4-5 minutes until mushrooms are beginning to brown
  8. Add garlic and bay leaves and continue for about 1 minute
  9. Add 1 cup wine and scrape the bottom of the pan
  10. Remove mushrooms from soaking water and add water to the pot
  11. Crush tomatoes and add them with juice from the can to the pot
  12. Chop the reconstituted mushrooms and add them to the pot
  13. Remove skin and fat from goose and discard
  14. Carefully place goose into the pot and add more wine if needed to immerse fully - nestle the goose into the mixture spooning some of the vegetables over the top
  15. Add salt & pepper
  16. Cover and reduce to a simmer and cook, turning occasionally until meat is very tender but not yet falling off the bones
  17. Remove lid and increase heat to a low boil. Cook until sauce is slightly reduced and thickened
  18. Serve with pasta or rice.

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