AuthorRachel Clifton-CochranHunters Goose Cacciatorie is the perfect fire side comfort food! This hunters stew is sure to warm you from the inside out and is delicious over rice!
Trim excess fat and skin from goose, salt it and let it rest. Heat a heavy Dutch oven over medium-high heat, Add 2 tbs olive oil and sear the goose on all sides until skin is crispy. Remove and allow to cool enough to handle. If there is more than about 2 tbs fat in the pot, remove all but 2 tbs.
Over medium-high heat, sauté onions, carrot, mushrooms and celery for about 4-5 minutes until mushrooms are beginning to brown. Add garlic and bay leaves and continue for about 1 minute. Add 1 cup wine and scrape the bottom of the pan getting all the yummy bits off the bottom. Crush tomatoes and add them with juice from the can to the pot along with can of tomato paste. Add turmeric, salt & pepper to taste. As a rule to savory sauce dishes I always add a tsp on sugar. It brings out the salt.
Remove skin and fat from goose and discard. Carefully place goose into the pot and add more wine if needed to immerse fully - nestle the goose into the mixture spooning some of the vegetables over the top. Cover and reduce to a simmer and cook, turning occasionally until meat is very tender but not yet falling off the bones. Remove lid and increase heat to a low boil. Cook until sauce is slightly reduced and thickened. Serve with pasta or rice.
Ingredients
Directions
Trim excess fat and skin from goose, salt it and let it rest. Heat a heavy Dutch oven over medium-high heat, Add 2 tbs olive oil and sear the goose on all sides until skin is crispy. Remove and allow to cool enough to handle. If there is more than about 2 tbs fat in the pot, remove all but 2 tbs.
Over medium-high heat, sauté onions, carrot, mushrooms and celery for about 4-5 minutes until mushrooms are beginning to brown. Add garlic and bay leaves and continue for about 1 minute. Add 1 cup wine and scrape the bottom of the pan getting all the yummy bits off the bottom. Crush tomatoes and add them with juice from the can to the pot along with can of tomato paste. Add turmeric, salt & pepper to taste. As a rule to savory sauce dishes I always add a tsp on sugar. It brings out the salt.
Remove skin and fat from goose and discard. Carefully place goose into the pot and add more wine if needed to immerse fully - nestle the goose into the mixture spooning some of the vegetables over the top. Cover and reduce to a simmer and cook, turning occasionally until meat is very tender but not yet falling off the bones. Remove lid and increase heat to a low boil. Cook until sauce is slightly reduced and thickened. Serve with pasta or rice.
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