Tag: wild goose

Boned wild goose breast with limes and herbs

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.

INGREDIENTS:

  • 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

METHOD:

  • 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 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.
  • Meanwhile, flash-fry the strips of goose meat for around five minutes, and add to the pot to heat through, around five minutes before serving.
  •  Serve with rice.

Wild goose curry, with coconut

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 second version.

INGREDIENTS:

  • 4 wild goose breasts, in thin strips
  • 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

METHOD:

  • Put the 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 lime juice, tomato paste and coconut milk, bring to a simmer.
  • Meanwhile, slice the goose meat into thin strips, and flash-fry before adding to the curry sauce about 3 minutes before serving.
  • 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.