Goose Stew with Barley and Mushrooms
User Reviews
4.9
48 reviews
Excellent
Goose Stew with Barley and Mushrooms
Report
This is a hearty stew inspired by similar Russian stews I've come across over the years. I imagine it to be something eaten in Siberia, or on Wrangel Island, where many of California's snow geese spend their summers. I used snow geese in this recipe, but the dish would work with all sorts of meats. I also used wild yellowfoot mushrooms, which can be hard to find. Any fresh mushroom will do. Don't have celery root? Use potatoes. No barley? Rye or wheat berries would also work, although rye takes a long time to cook. No duck fat? Use lard or butter. No duck stock? Use beef stock.
Share:
Ingredients
- 8 goose legs, about 2-3 pounds
- 3 tablespoons duck fat, lard or butter
- 1 large onion, sliced, about 3 cups
- 1 pound yellowfoot chanterelles or other mushrooms
- 7 cups duck stock or beef stock
- 2 teaspoons marjoram
- 1 cup barley
- 1 cup sliced carrots
- 1 celery root, peeled and cut into 1-inch cubes
- 2 tablespoons chopped fresh dill
- salt and black pepper to taste
- 1 tablespoon sour cream per person
Add to Shopping List
Instructions
- Heat the duck fat in a large Dutch oven over medium-high heat and brown the goose legs well. Salt them as they cook. Remove the goose legs as they brown and set aside.
- Once the goose legs are all browned, add the onions and mushrooms and turn the heat to high. Stir to combine. Saute until the onion begins to brown, about 6-8 minutes. Add the marjoram and return the goose legs to the pot, then pour over the duck stock. Bring to a simmer and cook until the goose legs are tender, anywhere from 1 hour to 3 hours.
- When the goose legs are tender, remove them, let them cool a bit, and pull all the meat off the bone. Return it to the pot. Add the barley, carrots and celery root. Stir well and cook until the barley and celery root are cooked, about 30 minutes. Add salt to taste.
- Serve garnished with dill and black pepper, and give everyone a dollop of sour cream on their bowls when you come to the table.
Notes
- This stew keeps well in the fridge for a week, and it freezes well.
Nutrition Information
Show Details
Calories
596kcal
(30%)
Carbohydrates
34g
(11%)
Protein
56g
(112%)
Fat
26g
(40%)
Saturated Fat
7g
(35%)
Cholesterol
202mg
(67%)
Sodium
704mg
(29%)
Potassium
1011mg
(29%)
Fiber
8g
(32%)
Sugar
4g
(8%)
Vitamin A
2690IU
(54%)
Vitamin C
11mg
(12%)
Calcium
87mg
(9%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 596 kcal
% Daily Value*
| Calories | 596kcal | 30% |
| Carbohydrates | 34g | 11% |
| Protein | 56g | 112% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 202mg | 67% |
| Sodium | 704mg | 29% |
| Potassium | 1011mg | 22% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 2690IU | 54% |
| Vitamin C | 11mg | 12% |
| Calcium | 87mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
48 reviews
Excellent
Other Recipes
You'll Also Love
