Ingredients
Scale
- 2 legs and thighs Goose (skinless goose wings can also be used)
- 4 cloves Garlic (chopped)
- 2 medium Carrots (peeled and diced)
- 1 stalk Celery (diced)
- 1 medium Onion (chopped)
- 1/4 teaspoon Fennel Seeds (omit if preferred)
- 1/4 teaspoon Dried Herbs (each of thyme, rosemary, oregano)
- 1 Bay Leaf (remove before serving)
- 2 Saffron Threads (optional)
- 1 can (14-ounce) Diced Tomatoes
- 1/2 cup Dry White Wine (or substitute with broth)
- 1–2 cups Goose Broth (reserved)
- 4 Red Potatoes (quartered or cubed)
- 1 cup Smoked Sausage Links (sliced)
- to taste Salt (essential for seasoning)
- to taste Black Pepper (essential for seasoning)
- Fresh Herbs (for garnish)
Instructions
- In a large pot, heat some oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until they soften, about 5-7 minutes.
- Add the chopped garlic and cook for another minute until fragrant.
- Add the goose legs and thighs to the pot, browning them on all sides.
- Stir in the fennel seeds, dried herbs, and saffron threads if using. Mix well.
- Pour in the diced tomatoes and white wine. Let it simmer for a few minutes to let the flavors combine.
- Add the reserved goose broth, potatoes, and sliced smoked sausage to the pot. Season with salt and black pepper to taste.
- Toss in the bay leaf and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 90 to 120 minutes, or until the goose is tender.
- Remove the bay leaf before serving.
Notes
For a thicker stew, mash some of the potatoes against the pot’s side or add a bit of cornstarch mixed with water. You can also add other vegetables like green beans or mushrooms for extra taste.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 7g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg