📝 About This Recipe
This rustic, hearty stew celebrates the rich, dark meat of the goose, a traditional centerpiece of European festive cooking. Slowly simmered in a velvet-smooth red wine reduction, the goose becomes incredibly tender, its natural richness perfectly balanced by the earthy sweetness of parsnips, carrots, and rutabaga. This is a soul-warming dish that transforms humble root vegetables into a gourmet masterpiece, ideal for cold winter evenings and special gatherings.
🥗 Ingredients
The Meat and Marinade
- 3 lbs Goose meat (boneless, cut into 1.5-inch chunks, skin removed)
- 1/2 cup All-purpose flour (seasoned with salt and black pepper)
- 3 tablespoons Goose fat or Duck fat (for searing)
The Aromatics and Vegetables
- 2 medium Yellow onion (diced)
- 4 pieces Garlic cloves (minced)
- 3 large Carrots (peeled and cut into thick rounds)
- 2 large Parsnips (peeled and cut into chunks)
- 1 small Rutabaga (peeled and cubed)
- 2 pieces Celery stalks (sliced)
The Braising Liquid and Herbs
- 2 cups Dry red wine (such as Cabernet Sauvignon or Merlot)
- 3 cups Rich chicken or beef stock (low sodium)
- 2 tablespoons Tomato paste
- 4 sprigs Fresh thyme (tied with kitchen twine)
- 2 pieces Bay leaves (dried)
- 4-5 pieces Juniper berries (lightly crushed)
- 1/4 cup Fresh parsley (chopped for garnish)
👨🍳 Instructions
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1
Pat the goose meat dry with paper towels. Toss the chunks in the seasoned flour until lightly coated, shaking off any excess.
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2
In a large, heavy-bottomed Dutch oven, heat the goose fat over medium-high heat until shimmering.
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3
Sear the goose meat in batches, ensuring not to crowd the pan. Brown each side deeply (about 4-5 minutes per batch) to develop a rich crust. Remove meat and set aside on a plate.
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4
In the same pot, add the diced onions and celery. Sauté for 5-6 minutes until the onions are translucent and starting to pick up the brown bits (fond) from the bottom of the pan.
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5
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep rust color and smells fragrant.
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6
Deglaze the pot with the red wine, using a wooden spoon to scrape up every bit of flavor from the bottom. Let the wine simmer and reduce by half.
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7
Return the browned goose meat and any accumulated juices to the pot. Add the chicken or beef stock until the meat is just submerged.
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8
Add the thyme sprigs, bay leaves, and crushed juniper berries. Bring the liquid to a gentle boil, then immediately reduce the heat to low.
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9
Cover with a tight-fitting lid and simmer very gently for 90 minutes. The meat should begin to soften but not yet fall apart.
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10
Carefully stir in the carrots, parsnips, and rutabaga. If the liquid has reduced too much, add another half-cup of stock.
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11
Cover and continue to simmer for another 45-60 minutes, or until both the goose and the root vegetables are fork-tender.
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12
Remove the thyme bundle and bay leaves. Taste the sauce; season with additional salt and freshly cracked black pepper as needed.
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13
If the sauce is too thin, simmer uncovered for the last 10 minutes to thicken. Garnish with fresh parsley before serving.
💡 Chef's Tips
Always sear the meat in batches; overcrowding the pan causes the meat to steam rather than brown, losing essential depth of flavor. If you cannot find goose fat, high-quality duck fat or even bacon drippings provide the best flavor profile for this gamey meat. Do not skip the juniper berries; they provide a classic forest-like aroma that cuts through the natural richness of the goose. For the best results, make this stew a day in advance. The flavors meld and deepen beautifully overnight in the refrigerator.
🍽️ Serving Suggestions
Serve over a bed of creamy, buttery mashed potatoes or parsnip puree to soak up the rich gravy. Pair with a robust red wine like a French Bordeaux or a cool-climate Syrah. Accompany with a side of braised red cabbage with apples for a traditional Germanic touch. A crusty loaf of sourdough bread is essential for cleaning the plate of every last drop of sauce.