Courtesy of a greylag goose culler, we had goose in the freezer.
- 2 goose breasts cut into 3cm chunks
- 1 onion
- 3 cloves of garlic
- 1/2 cup of good red wine
- 2 leeks
- 1 pint of marigold stock
- 1 small celeriac, diced
- 1 bayleaf
- salt and pepper
- 4 tbsp olive oil
- 1 tbsp flour
- Set the oven to 150C
- Heat the olive oil in a skillet or frying pan, and fry off the onions, leeks and garlic until they are nearly browning, and soft. Transfer to a casserole dish.
- Fry off the goose in the same oil and transfer to a casserole dish.
- Stir the flour into the remaining oil, heat through, and then slowly add the wine and the stock to make a sauce, and then add to the casserole dish. Season with salt and pepper.
- Add the celeriac and bayleaf, and mix together. Put the covered casserole dish in the oven and cook until tender. Goose is variable in toughness, so check at intervals to see how it is going – could be an hour or two.
Serve with mashed potatoes and a green vegetable, such as kale tops.
You could add fried mushrooms to this. Or truffle oil. Very good.
I think I may have cracked this wild goose recipe challenge again: A Persian herb stew with goose in it. I adapted the recipe from one in ‘A Taste of Persia’ , very tasty. I prepared it one evening, then finished off the cooking the next night.
- 3 tbsp butter
- 2 small onions, thinly sliced
- 2 cloves of garlic, chopped
- 1 pair of goose breasts, thinly sliced
- 1 tsp salt
- 1 tsp ground pepper
- 1 tsp turmeric
- 1/2 tsp saffron in 1 tbsp hot water
- 1 whole dried persian lime, punctured with a sharp knife (lime was mail order)
- 1 can red kidney beans, drained
- 3 tbs sunflower oil
- 2 cups of mixed chopped herbs including fresh coriander, parsley, dried fenugreek leaves OR
- 1 cup Gormeh Sabzi (from seasoned pioneers)
- 1 cup chopped spring onions or chives
- juice of one fresh lime
- 1 litre of water
- In a medium saucepan, melt the butter, and add the onions. Cook on a medium heat until they are translucent, about five minutes.
- Add the garlic and goose breasts. Continue to fry for another 20 minutes on a low heat, stirring intermittently.
- Add the salt, pepper, turmeric, saffron, the kidney beans and the whole dried lime, and fry together for another couple of minutes
- Add one litre of water, and bring to the boil, then reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally
- Meanwhile, mix the herbs and chopped chives/spring onions together, and fry in the sunflower oil for 20 minutes, stirring all the time. The smell from the fenugreek will be very strong.
- Add the fried herbs to the pot along with the lime juice, and cover. At this point, I took the stew off the heat and stored it ready to finish cooking the next night. This is optional
- Bring to a simmer and cook for another 30 minutes, when the goose meat should be tender. Serve with rice.
This is another recipe from the fantastic Organic Meat cookbook, from Frances Bissell. The accompanying mashed potatoes with pears is a real discovery, absolutely delicious.
- 4 pork loin chops
- 30g plain flour, seasoned
- 2 tbsp olive oil
- 1 onion, peeled and thinly sliced
- 1 can chopped organic tomatoes
- 140ml marigold stock
- 140ml dry white wine or dry cider
- Salt, pepper
- chopped parsley
- Trim the fat from the chops, dust lightly with flour, and fry the chops in the oil in a large frying pan. Transfer them to a shallow casserole dish.
- Fry the onion until golden brown, and add to the pork
- Pour the tinned tomatoes over the meat. Deglaze the frying pan by pouring the wine and stock into it, and then add that to the casserole as well.
- Season the casserole with salt and pepper, and cover. Bake in the oven at 220C for 30 minutes, and then 180C for 45 minutes. Take the lid off the casserole for the last 15 minutes.
- Serve with a scattering of chopped parsley, your favourite seasonal vegetable, and mashed pear/potato.
I have been experimenting with goose curry recipes. Most of the recipes I could find are aimed at people who have bought a posh home counties goose that has been roasted, so we have been adapting what is out there. This is the report on the first version.
- 4 wild goose breasts, in 3cm cubes
- 3 tbsp olive oil
- 2 onions, chopped
- 2 stalks of celery, chopped
- 3 carrots, grated
- 2 cloves of garlic, crushed
- 2 tbsp curry powder
- 1 tsp ground cinnamon
- 1 tsp paprika
- 1 bayleaf
- 1/2 tsp grated fresh ginger
- 1/2 tsp sugar
- salt to taste
- 1 tbsp tomato paste
- 1/2 can coconut milk
- juice of 2 limes
- 1/2 tsp cayenne pepper
- Put the cubed goose in the fridge overnight with the lime juice
- Heat the oil in a large pan, and saute the onion, celery and carrots until lightly browned.
- Next, add the garlic, ginger, curry powder, cinnamon, paprika, bayleaf, sugar and salt. Continue cooking and stirring for 2 minutes
- Add the goose and lime juice, tomato paste and coconut milk, bring to the boil and simmer for an hour, or until the goose is tender
- Remove the bayleaf, add a sprinkle of cayenne, and serve with rice.
I’m sure this recipe could do with a bit more tinkering. I think it could possibly do with more coconut milk, and leave out the paprika. BUT it was delicious as it was.
An old classic. I have got very good at jointing chickens that have been passed on after meeting a sad end.
- 50g butter
- 1 chicken, jointed (or 1.5kg chicken pieces)
- 1 onion
- 225g mushrooms
- 100g lardons, or bacon bits
- 1 clove of garlic, chopped
- 300ml red wine
- 3 tbsp brandy
- 150ml stock
- thyme leaves
- salt and pepper
- 1 tbsp chopped fresh parsley
- 1 tbsp butter squished with 1 tbsp flour
- Melt the butter in a large casserole dish, and fry the chicken pieces for five minutes, and then set aside
- Fry the onions, bacon, mushrooms and garlic in the same pan for another five minutes
- Return the chicken to the pan, and then pour the brandy over the lot, and set alight for a minute or so.
- Pour the wine and stock into the pan, along with the thyme, salt and pepper. Bring to a simmer and cook for a couple of hours.
- Mix the flour and butter together, and add to the pan, about 10 minutes before the end.
- Garnish with chopped parsley before serving.
This was amazing; the first time I cooked it, I was still telling people about it for days afterwards. I got the recipe from Frances Bissell’s book, the Organic Meat cookbook. I used a random bit of Ken Wilson’s pork, and some white wine from the fridge. The book specifies a cut that I didn’t have, and some wine that I didn’t have. It was still amazingly delicious. Serves 2.
- 1 tenderloin of pork approx 250g, sliced 1 inch thick
- 8 large prunes
- 150ml Vouvray or other white wine
- 1oz butter
- 2 shallots, peeled and finely chopped
- 1 tbsp redcurrant jelly
- 1 tsp lemon zest
- 4 tbsp double cream
- Salt and pepper
- Soak the prunes in the wine for at least 6 hours
- Melt the butter and cook the shallots very slowly until soft
- Turn up the heat, and add the meat, browning on both sides
- Add the wine and prunes, and bring to a simmer: cook until the pork is tender
- Stir in the redcurrant jelly, lemon zest, cream, salt and pepper. Bring to simmering point, and stir to amalgamate the cream with the sauce.
I served this with new potatoes and braised spring cabbage. Delicious.
I love having my girls home. One of them cooked this for us this evening. We used a shoulder of mutton, but the original recipe calls for 4 lamb shanks.
- 1 shoulder of mutton, or 4 lamb shanks (local, of course)
- Salt and pepper
- 1 tsp coriander
- 1 small dried hot red chilli
- 1 tsp dried rosemary
- 1 tsp dried marjoram or oregano
- 1 tbsp flour
- 1 tbsp olive oil
- 1 clove of garlic, finely chopped
- 1 large or 4 small carrots, chopped
- 6 sticks of celery, chopped
- 2 onions, chopped
- 2 tbsp balsamic vinegar
- 170ml dry white wine
- 6 anchovy fillets
- 2 tins of organic chopped tomatoes
- A bunch of parsley, chopped
- Season the lamb with salt and pepper
- In a pestle and mortar, crush the coriander seeds with the chilli and dried herbs.
- Put the herbs, spices and mutton in a bag together, and coat the lamb, squeezing well. Add the flour to the bag as well.
- Heat a casserole dish, add the oil, brown the meat, then set this aside.
- Add the chopped vegetables to the pan with a pinch of salt, and cook slowly until the onion and celery is soft.
- Add the vinegar, and start to reduce to a syrupy consistency
- Add the wine and bring to a simmer for a couple of minutes, then add the anchovies and tomatoes, and bring back to a simmer again.
- Add the lamb back to the pan, bring to the boil, cover and then cook in a moderate oven 160C for a couple of hours. Remove the lid and cook for another half an hour.
- Once the meat is tender, garnish with chopped herbs, and serve with mashed potatoes, or possibly polenta.