This is an excellent way to cook with wild goose; the meatballs were tender and the flavour of goose was enhanced by the broth and the chickpeas.
INGREDIENTS:
- 2 goose breasts
- 1/2 onion
- 3 large cloves of garlic, chopped
- 1 egg
- 1/2 tsp salt
- 1/2 tsp turmeric
- 1/2 tsp ground cardamom
- 1/2 tsp ground black pepper
- 1 tbsp chopped mint
- 70g brown flour
- 1500ml chicken stock
- 1 tin of chickpeas in water
- 1 dried lime
- a pinch of saffron
- Chopped chives
METHOD:
- Mince the goose meat and the onion
- In a large bowl, mix the minced goose, minced onion, garlic, mint, beaten egg, salt, turmeric, cardamom, black pepper and flour, and kneed together.
- In a large pot, bring the chicken stock to a simmer, and add the dried lime and a small pinch of saffron
- Form the meatball mixture into around 18 balls about the size of a golf-ball. Add the meatballs to the simmering stock and cook over a low heat for 15 minutes.
- Add the chickpeas inclidng their liquid, and simmer for another 20 minutes, until the chickpeas are tender. Adjust the seasoning at the end of cooking.
- Serve in deep bowls, allow three meatballs per person, and garnish with chopped chives.