Braised Goose Legs with Root Vegetables

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

  1. Preheat oven to 325°F. Season goose legs with salt and pepper.
  2. Heat olive oil in a large ovenproof pot over medium heat. Sear the legs until browned on all sides. Remove and set aside.
  3. In the same pot, sauté onion, carrots, and parsnips until softened. Add stock, wine, thyme, and bay leaf, and bring to a simmer.
  4. 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.
  5. Serve hot with the braising vegetables and sauce spooned over the top.
Back to blog