braised goose with vegetables


No, it isn't X-mas yet.
This goose was killed by a hawk and left behind, probably too heavy to be carried off. I didn't feel like plucking him, so I skinned him instead.

Without his skin and fat layer, oven roasting would produce rather dry meat. Stewing is better. The most noticeable difference with a chicken - other than overall size - is that those wings are ginormous, but there isn’t any meat on them. That's why I placed them on the bottom of the pot, to keep the other pieces from getting burned. Not that those legs were much better.


This is what you need for 4+ servings:

  • one young goose, parted
  • olive oil
  • 1 large onion, chopped small
  • S&P spices of choice
  • 2 lbs., a variety of vegetables
  • 1 glass of red wine.
Pic1: braised goose
huge bones, tiny muscles



Pic2: naked goose
Pic3: brown the meat, add veggies
Pic4: more veggies


Pic5: and even more veggies
Pic6: all done