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Goose Stew with Barley and Mushrooms

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.

Prep Time
20 mins
Cook Time
3 hrs
Total Time
3 hrs 20 mins
Servings: 8 people
Calories: 596 kcal
Course: Soup
Cuisine: Russian

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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

% 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.