Dutch Oven Goose Stew
 | Author:
Eileen Clarke - Rifles and Recipes
Author: Rifles and Recipes |
Dutch Oven Goose Stew
Eileen Clarke
Rifles and Recipes
Dutch Oven Goose Stew
Makes about 10 cups/2½ quarts.
I love thick sauces. And this is a perfect example of a thick, meaty stew. As for the flour, if gluten is a problem, rice flour is even better for dredging, but if you want to avoid the flour altogether and want the sauce thicker, just grate a little potato into the pot once it comes out of the oven. The more you grate the thicker it gets, so do it gradually, with the heat low.
Oh, and feel free to use this recipe for any reddish meat, elk, deer, antelope--not just waterfowl.
Ingredients
¼ cup flour
1 teaspoon dried leaf oregano
1 teaspoon dried leaf thyme
1-1½ teaspoons salt
½ teaspoon white pepper
1½ to 2 pounds skinned goose or duck breast, 1-1½” chunks
4 tablespoons oil
½ cup dry red wine (I generally use a Pinot noir)
2 cups beef broth
3 tablespoons Worcestershire sauce
2 tablespoons dried minced onions
2 cups water
½ cup raw barley
2 teaspoons ground oregano
1 pound carrots, peeled and quartered
Honey mustard, at the table
Cooking
1. On a large plate, combine the flour with the oregano, thyme, 1 teaspoon of the salt and all the pepper. Dredge the goose meat in the seasoned flour. In a 5-quart Dutch oven, start with 1 tablespoon of oil and brown the meat in batches over medium heat, adding oil as you need it. Deglaze the pot with the red wine and let the wine reduce by about half in volume. Start preheating the oven to 250˚F.
2. Add the broth, Worcestershire, minced onion, water, barley and ground oregano to the Dutch oven. Stir to mix thoroughly. Now layer the carrots across the top of the stew. Cover and place in the oven. Cook 90 minutes, covered, until the meat is tender. Carefully taste the stew, and add the rest of the salt if you like, ¼ teaspoon at a time.
3. To serve, swirl honey mustard on top of each portion and pour a bit more pinot noir at the table.
*You’ll notice I didn’t capitalize the ‘noir’ of pinot noir. Oh, I just did it again! It’s okay, because there seems to be no agreement among the wineys or foodies about wine name capitalization. They do agree that if a wine is named after a specific region and the grapes for the bottle you have in your hand were actually grown in that region, then the region’s name is capitalized. But I’m guessing the grapes in my bottle were grown in California, so no capitalizing. Unless of course, it starts a sentence, as in, “Pinot noir is my favorite wine, no matter where it’s grown.”
Eileen Clarke is the author of a dozen wild game cookbooks, including The Wild Bowl where this recipe resides. Wild Bowl also includes 2 dozen chili recipes, a sumptuous Bourguignon for special occasions and a Burgoo or two for tougher meats. Available at https://www.riflesandrecipes.com as well as the Reading Leaves and Common Sense book stores.
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