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Melt goose fat in a large heavy based saucepan and add chopped vegetables. Fry for a few minutes until they start to soften. Add well flavoured goose stock and bring to the boil, stirring occasionally. Add pearl barley and simmer the soup for about 1.5 hours. Before serving add the left over goose meat to the soup.

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garlic, goose breast, pepper, barley, paprika, ground paprika and 23 more Mixed Vegetable Stew Eat Smarter tomato, red wine, red kidney beans, salt, bay leaf, tomato sauce and 12 more

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Make a goose bone broth (directions at the end of this article) and then cook the rest of your ingredients in the soup. Finish it with the goose meat, but only heat it long enough to warm the goose through. Goose Stew with Barley. Goose Soup with Dumplings. Goose Pho (Vietnamese Soup)

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3. Roast Goose with Gravy. Roast Goose with Gravy is a superbly juicy and flavorful dish that is perfect for special occasions like Christmas or birthdays. The goose breasts are seasoned with salt, pepper, and mugwort, then roasted to perfection. The drippings from the roasting pan are used to make a delicious gravy.

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1. Season the goose legs generously with kosher salt. Heat the fat or oil up in a Dutch oven over medium high heat. Sear the goose legs until browned and crispy, about 5-7 minutes per side. Add the carrot, celery, garlic, and leek and 8 cups (2L) of water. Bring to a strong simmer, then lower to a very low simmer.

Cook Lisa Cook Rendered Goose, Chicken, Duck or Turkey Fat & Crackling

Instructions. Place Goose carcass in a large soup pot with carrots, celery, onion, and salt. Fill the pot with cold water, making sure all ingredients are covered. Turn the stove to low heat, cover, and let the pot sit for 24-36 hours. Remove and discard bones, saving meat for later.

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Cook for another 5 minutes, pour off the fat (keep for other recipes), then add the rest of the Goose Legs ingredients. Bring to a simmer, then transfer uncovered to the oven. Roast 3-6 hours until tender (cooking time will vary with the age and type of bird), adding more liquid if necessary and basting with the liquid in the pan every hour or so.

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Directions: Make the goose broth, or thaw it from the freezer and heat it in a pot. In a separate pan, cook the barley according to instructions. When the barley is done, add it to the broth. Put a can of white beans into the soup (I drain most of the liquid from it). Salt, pepper to taste.

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The Method To Make This Delicious Gravy. Making this gravy will takes around 1.5 hours and it's very easy to make. Begin by chopping up the giblets and chop the onion, garlic, and celery. Melt some butter (and some goose fat if available) in a skillet and then add the neck and chopped gizzards. Brown the neck and gizzards in the butter.

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Directions. Mix celery, carrots, cream of celery soup, cream of chicken soup, cream of mushroom soup, mushrooms, sage, rosemary, and thyme in a bowl. Put goose pieces in a slow cooker. Pour soup and vegetable mixture over the goose. Cook on High until goose is tender, 6 to 8 hours.

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Set out the herbs, radishes, horseradish and vinegar on the table where everyone can grab them. Get a bowl for everyone. Put some dumplings in each bowl, then some of the shredded, cooked goose meat. Lay some of the thinly sliced goose breast on everything.

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Ingredients: 6-8 goose legs (or substitute turkey, rabbit, squirrel or pheasant) 2 ribs celery, sliced. 1 onion. 1 carrot. 1 bay leaf. 2 quarts light-colored stock, such as turkey, rabbit, or squirrel

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Step 3. When the goose legs are tender, remove them, let them cool a bit, and then pull all of the meat off the bones. Return the meat to the pot. Add the barley, carrots, and celery root, stir.

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Instructions: For the roux, remove the breast fillet from the goose. Briefly scald breast bones, quench in cold water, add root vegetables and onion to 1.5 liters of cold water. Season with garlic, salt and bay leaf, bring to the boil and turn down the heat. Put the fillet of breast in and cook until tender, about 1.5-2 hours.

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Soup. Clean and chop onions, garlic, potatoes and celery sticks in small pieces. Sauté in olive oil by stirring frequently (approx.5 min). Add chopped goose meat, sweet paprika, black pepper & salt. Cover with water/goose broth (to reach desired thickness of soup) and let simmer until vegetables are half cooked.

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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.