It is goose season again. For those of you that live in the Outer Hebrides, you’ll know that the islands are infested with greylag geese, beautiful wild birds that flock here and eat the grass on the machair, pulling it by the roots. The numbers are not really in control at all, so we are glad to have a few to eat now and again.
This time, I made a goose chilli. I used my excellent and efficient meat grinder to make coarsly ground mince from two goose breasts. I also used some chipotle chillis that I had got from seasoned pioneers. This is delicious.
- 2 goose breasts, minced
- 1 can of borlotti beans
- Vegetable oil
- 1 onion, peeled and sliced
- 3 cloves of garlic, peeled and sliced
- 2 tsp crushed chipotle
- 1 tbsp fresh marjoram, or 1 tsp dried
- 2 bayleaves
- 2 tsp cumin seeds
- water to moisten
- 1 can of chopped tomatoes
- salt and pepper, to taste.
- Fry the sliced onion in the oil, stirring, for at least five minutes, so that it is beginning to brown.
- Add the sliced garlic, and stir for a minute, then add the rest of the spices, and the mince. Stir and cook so that the mince is looking browned.
- Add the tomatoes and the beans, and enough water to moisten the mixture. Bring to a simmer, and cook for an hour, adding water if required to stop it from sticking. I have a habit of reading when I am at this stage, I give it all a stir at the end of each chapter.
- Season to taste – I used a couple of good pinches of salt and some freshly ground black pepper
Serve with soured cream and flat breads.