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Dutch oven of dark stew with many small bones; spice jars labeled SP and Br

  • Duration

    5 to 6 hours

  • Serves

    6 to 8
Chef’s notes

This stew is a great way to make use of tough snow goose legs. Watch Blake and I cook up his famous family recipe in this episode of Duck Camp Dinners. With this gravy-like slow-cooked stew, you’ll never pass up on goose legs again. Be sure to tune into the most recent episode of Duck Camp Dinners here.

Ingredients

  • 12 snow goose legs
  • 2 large yellow onions, diced
  • 1 green bell pepper, diced
  • 1 celery stalk, diced
  • 4 cloves garlic, minced
  • 8 cups chicken stock, room temp
  • 3 sprigs rosemary, chopped
  • 3 bay leaves
  • ½ cup AP flour
  • 1 cup cooking oil
  • ½ cup Chef Jean-Paul Game Changer seasoning blend
  • Salt and pepper

Also works with

Any gamebird leg

Preparation

  1. Generously season your goose legs with Game Changer rub.
  2. In a heavy bottom pot, add ½ cup of cooking oil and heat until smoking.
  3. Once hot, add the goose legs to the pot and brown on all sides. (You can add cubed seasoned breast meat as well.) Once brown on all sides, remove from the pot and set aside.
  4. Add the other half of the oil and set the heat to low.
  5. Add the flour and stir into the oil to make a roux. Cook roux on low heat until it reaches a peanut butter color.
  6. Add onions, celery, bell pepper, garlic, and bay leaf and cook in the dark roux on medium heat for 15 to 20 minutes.
  7. Add chicken stock and turn heat to medium-high. Bring mixture to a simmer, stirring continually. Season with salt and pepper.
  8. Add goose legs and rosemary to the simmering sauce. Cover and cook on very low heat for 4 to 5 hours.
  9. Add more stock if the sauce gets too thick or looks dry.
  10. Once the stew is done, the goose leg meat should easily pull from the bone. Re-season with salt, pepper, and game-changer rub if necessary. Optional: stir in a splash (2 tablespoons) of red wine vinegar before serving.
  11. Serve over steamed Louisiana long-grain rice.

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Goose Stew

Recipe by: Jean-Paul Bourgeois
Dutch oven of dark stew with many small bones; spice jars labeled SP and Br

  • Duration

    5 to 6 hours

  • Serves

    6 to 8
Chef’s notes

This stew is a great way to make use of tough snow goose legs. Watch Blake and I cook up his famous family recipe in this episode of Duck Camp Dinners. With this gravy-like slow-cooked stew, you’ll never pass up on goose legs again. Be sure to tune into the most recent episode of Duck Camp Dinners here.

Ingredients

  • 12 snow goose legs
  • 2 large yellow onions, diced
  • 1 green bell pepper, diced
  • 1 celery stalk, diced
  • 4 cloves garlic, minced
  • 8 cups chicken stock, room temp
  • 3 sprigs rosemary, chopped
  • 3 bay leaves
  • ½ cup AP flour
  • 1 cup cooking oil
  • ½ cup Chef Jean-Paul Game Changer seasoning blend
  • Salt and pepper

Also works with

Any gamebird leg

Preparation

  1. Generously season your goose legs with Game Changer rub.
  2. In a heavy bottom pot, add ½ cup of cooking oil and heat until smoking.
  3. Once hot, add the goose legs to the pot and brown on all sides. (You can add cubed seasoned breast meat as well.) Once brown on all sides, remove from the pot and set aside.
  4. Add the other half of the oil and set the heat to low.
  5. Add the flour and stir into the oil to make a roux. Cook roux on low heat until it reaches a peanut butter color.
  6. Add onions, celery, bell pepper, garlic, and bay leaf and cook in the dark roux on medium heat for 15 to 20 minutes.
  7. Add chicken stock and turn heat to medium-high. Bring mixture to a simmer, stirring continually. Season with salt and pepper.
  8. Add goose legs and rosemary to the simmering sauce. Cover and cook on very low heat for 4 to 5 hours.
  9. Add more stock if the sauce gets too thick or looks dry.
  10. Once the stew is done, the goose leg meat should easily pull from the bone. Re-season with salt, pepper, and game-changer rub if necessary. Optional: stir in a splash (2 tablespoons) of red wine vinegar before serving.
  11. Serve over steamed Louisiana long-grain rice.