The jalapeno pepper adds the spicy component to this recipe. If you prefer a stew without the heat, don’t add the pepper. Serve with warm, crusty bread and a good glass of zinfandel.

Spicy Goose Stew

Servings: 8 - 10 servings

Ingredients

  • 1/2 pound bacon diced
  • 4 cups skinless goose breast fillets cut into 1 to 2-inch chunks
  • 3 cups onion roughly chopped
  • 4 stalks celery cut into ¼-inch-thick slices
  • 4 medium carrots peeled and cut into ¼-inch thick slices
  • 2 jalapeño peppers seeded and minced
  • 4 cloves garlic minced
  • 2 quarts canned beef broth or homemade stock
  • 3 tablespoons Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 1 15- ounce can diced tomato with liquid
  • 1/4 cup tomato paste
  • 3 cups potato peeled and diced into 1/2-inch cubes
  • 1/8 teaspoon freshly ground black pepper
  • salt and pepper to taste

Instructions

  • Brown the bacon in a large stock pot over medium heat. Increase heat to medium-high, add the chunked goose breasts, and cook until evenly browned. Add the onion, celery, carrot, jalapeno, and garlic. Cook for five minutes or until the onions are translucent.
  • Add broth, Worcestershire, rosemary, and diced tomato. Bring to a boil, reduce heat, cover, and simmer for two hours, covered, stirring occasionally. Then stir in tomato paste and potatoes. Remove lid and continue cooking until the meat is tender and potatoes are just-cooked.
  • Remove rosemary sprigs, season with salt and pepper to taste, and serve.

Notes

The jalapeno pepper adds the spicy component to this recipe. If you prefer a stew without the heat, don’t add the pepper. Serve with warm, crusty bread and a good glass of zinfandel.

1 Comment

  1. […] The jalapeno pepper adds the heat to this dish that uses wild goose breast and bacon among other ingredients. If you are not a fan of spicy food then simply leave out the jalapenos and you’ll have a tasty stew without the heat. Get the recipe. […]

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