The Best Goose Stew Recipe (Poulet Basquaise)
This Goose Stew Recipe is an adaptation of the classic French dish, Poulet Basquaise, which translates to Basque Chicken. Instead of the traditional chicken, I use skinless goose wings, legs and thighs. Follow this recipe and learn how to cook a goose in onion, garlic, hot and sweet peppers, and tomatoes until it's fall apart tender!POULET BASQUAISEThis Poulet Basquaise goose stew recipe is emblematic of the French Basque region’s affection for colorful, peppery stews. The region also has one of the highest concentrations of Michelin-starred restaurants per capita in the world and more famous chefs than you can count. If you make this mouthwatering Goose and Pepper Stew, you just might become a famous chef among your family and friends.I used Canada goose for this Poulet Basquaise, but feel free to experiment with other waterfowl. If you do, please let me know how it turned out!HOW TO COOK GOOSE STEW1. Rinse the goose pieces and pat dry. Season with 1 teaspoon salt, pepper, onion powder, and garlic powder. Heat the canola oil in a 6-quart Dutch oven over medium-high heat. Brown the goose pieces on each side for about 3 minutes. Transfer meat to a large plate. 2. In the same Dutch oven, add the olive oil and the onion. Sauté, stirring and scraping the bottom of the pan for about 4 minutes. Add all the peppers and garlic and 1 teaspoon salt. Sauté for 4 minutes, stirring often. 3. Add the tomatoes, sugar, and broth and stir together. Simmer for 5 minutes.4. Return the goose pieces to the Dutch oven. Cover and cook for 30 minutes over medium-low heat, stirring every 5 minutes. The peppers should be very soft and the goose meat falling off the bone. quite tender. Serve over rice.CAN YOU EAT GEESE?I get the question, "Can you eat geese," a lot! There is something about eating a Canada goose that stops people in their tracks. Is it because we seem them paddling around the city stormwater retention ponds? Or maybe it's their predilection for foraging for food and crapping all over the local golf course?WHAT DO GEESE TASTE LIKE?Goose meat is just as versatile as beef and any other wild game I have come across. Some people even call it "rib eye in the sky". You can enjoy everything from the goose breast to the legs and thighs. I do a lot of goose hunting in ND. Early Goose season in North Dakota usually starts on August 15. Starting this July, I'll start scouting and looking for flocks of birds. Every time I drive somewhere in late summer, I'm searching for certain types of fields that Canada geese will be using once they start leaving the water. Wheat fields are obvious targets. Other small grains – such as oats, barley and peas – can be great as well. But those are usually found on the western side of North Dakota. If you are planning to hunt early goose season anywhere near Fargo, you should be watching wheat stubble fields. MORE GOOSE SOUP RECIPESFor another goose soup recipe, check out my Czech Garlic Soup with Goose Meat or my Goose Gondi Soup Recipe. For lots more goose recipes to teach you how to cook a goose, you can go to my Duck and Goose Recipes page.COME HUNT IN NORTH DAKOTAIf you would like to come to North Dakota and experience an amazing goose hunt, check out the North Dakota Game and Fish Department webpage on goose hunting. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.CONNECT WITH ME AND JOIN OUR WILD GAME COOKING COMMUNITYIf you make this Goose Stew Recipe (Poulet Basquaise), I’d love for you to join our community and connect with me so we can all see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #wildgameandfishDid you enjoy this Goose Stew Recipe (Poulet Basquaise)? Be sure to leave a 5-star rating RIGHT HERE!
Ingredients
- Skinless wings, legs and thighs from 1 Canada Goose
- 2 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 Tablespoon canola oil
- 1 Tablespoon olive oil
- 1 large red onion, diced
- 3 bell peppers (any color), cored, seeded, and thinly sliced
- 2 serrano peppers, cored, seeded, and minced
- 1 Tablespoon minced garlic
- 2 cups tomatoes, chopped
- 1 teaspoon sugar
- 4 cups goose or chicken broth
Instructions
- Rinse the goose pieces and pat dry. Season with 1 teaspoon salt, pepper, onion powder, and garlic powder. Heat the canola oil in a 6-quart Dutch oven over medium-high heat. Brown the goose pieces on each side for about 3 minutes. Transfer meat to a large plate.
- In the same Dutch oven, add the olive oil and the onion. Sauté, stirring and scraping the bottom of the pan for about 4 minutes. Add all the peppers and garlic and 1 teaspoon salt. Sauté for 4 minutes, stirring often.
- Add the tomatoes, sugar, and broth and stir together. Simmer for 5 minutes.
- Return the goose pieces to the Dutch oven. Cover and cook for 30 minutes over medium-low heat, stirring every 5 minutes. The peppers should be very soft and the goose meat falling off the bone. quite tender. Serve over rice.
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