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!
A French Inspired Dish For Your Next Date Night
When you think of goose, your mind might drift to images of Canada Geese wandering around your local golf course. Have you ever wondered, "Can you eat geese?" The answer is a resounding yes! Goose meat is rich, flavorful, and versatile - often described as the "ribeye in the sky." If you’re a goose hunter eager to try something new, this Goose Stew Recipe, inspired by the French Basque dish Poulet Basquaise, is the perfect way to transform your geese into a culinary masterpiece.
A Dish From The Basque Region of France
Poulet Basquaise is a colorful, peppery stew that captures the heart of French Basque cuisine. Known for its vibrant flavors and rich history, the Basque region boasts one of the highest concentrations of Michelin-starred restaurants in the world. When you serve this goose dish, you might find yourself becoming a celebrated chef among your family and friends.
What Do Geese Taste Like?
Canada Goose meat is very similar to duck if you're familiar with that. Even though I used it for a traditional chicken stew, you generally want to treat it like beef, making it a natural fit for stews like this one.
I often hunt Canada geese during North Dakota’s early goose season, which usually starts on August 15. Driving around and scouting the perfect fields - like wheat stubble or small grains such as oats, barley, and peas - is a ritual that adds to the anticipation of the hunt. These geese, once considered nuisances on golf courses and city ponds, are extremely popular to hunt for those of us who are both waterfowl hunters and call North Dakota home.
How To Make Goose Stew (Poulet Basquaise)
This Poulet Basquaise recipe highlights the best of goose meat with vibrant peppers and a savory broth. It’s perfect for a cozy dinner at home, especially if you’re planning a special date night.
- Rinse the goose pieces and pat them dry. Season with 1 teaspoon of salt, black 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, then transfer them to a large plate.
- In the same Dutch oven, add the olive oil and diced onion. Sauté, stirring and scraping the bottom of the pan, for about 4 minutes.
- Add the bell peppers, serrano peppers, garlic, and remaining 1 teaspoon of salt. Sauté for another 4 minutes, stirring often.
- Stir in the tomatoes, sugar, and broth. Let the mixture simmer for 5 minutes.
- Return the goose pieces to the Dutch oven. Cover and cook over medium-low heat for 30 minutes, stirring every 5 minutes. The peppers should become very soft, and the goose meat should be tender and falling off the bone.
- Serve the stew over rice for a complete meal.
More Duck and Goose Recipes
If you are looking for more duck and goose recipes, you've come to the right place. Check out all of our family favorites, tested and approved by my wife and our 9-year-old daughter right here.
Come Goose Hunting in North Dakota
If you are headed our way for North Dakota waterfowl season, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.
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The Best Goose Stew Recipe (Poulet Basquaise)
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.
