Recipes
Braised Goose Legs with Root Vegetables
This recipe slow-braises goose legs with hearty root vegetables, creating a dish that’s both rustic and refined, perfect for showcasing the deep, savory flavors of wild goose.
The Midwest’s wetlands and open landscapes have long been a haven for migratory geese, an integral part of the region’s hunting traditions. This recipe slow-braises goose legs with hearty root vegetables, creating a dish that’s both rustic and refined, perfect for showcasing the deep, savory flavors of wild goose.
Prep Time: 30 minutes
Cook Time: 2.5 hours
Ingredients
- 4 goose legs
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 onion, diced (garden or locally grown)
- 3 carrots, sliced (garden or locally grown)
- 2 parsnips, sliced (garden or locally grown)
- 2 cups chicken or game stock
- 1/2 cup red wine
- 2 sprigs fresh thyme (garden or locally grown)
- 1 bay leaf
Instructions
- Preheat oven to 325°F. Season goose legs with salt and pepper.
- Heat olive oil in a large ovenproof pot over medium heat. Sear the legs until browned on all sides. Remove and set aside.
- In the same pot, sauté onion, carrots, and parsnips until softened. Add stock, wine, thyme, and bay leaf, and bring to a simmer.
- Return the goose legs to the pot, cover, and transfer to the oven. Braise for 2-2.5 hours, or until the meat is tender.
- Serve hot with the braising vegetables and sauce spooned over the top.