Goose Leg Cacciatore
Cacciatore translates to “hunter’s stew.” This is my mother’s recipe, with just a few changes. Hers was made with chicken and, of course, no measurements. I added the fennel bulb for an additional layer of flavor, the suggestion to use a Japanese potato for a “creamier” version and, of course, included measurements for all ingredients. You can make this recipe with most game birds (haven’t tried it with sea ducks) … and now, with whole, bone-in goose and duck legs.
Servings: 4
Ingredients
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup diced fennel bulb
- 1 cup diced celery and celery leaves
- 1/2 cup diced yellow onion
- 1/4 cup diced carrot
- 6 to 10 goose or duck legs: thighs and drumsticks, skinned, bone-in (or as many as you can fit into your pot)
- 1 1/2 tablespoons dried oregano
- 1/4 teaspoons freshly ground black pepper (FGBP)
- 1 teaspoon sea salt
- 2 to 4 cups Sue’s Father’s Mother’s Marinara Sauce page 123 in “Changing The Game” or your own marinara
- 2 cups water or enough to cover the meat when it is in the pot
- 2 large potatoes or one Japanese sweet potato, cubed
- 1 (15-ounce) can peas, drained
- 1 (15-ounce) can sliced mushrooms, drained
Instructions
- Begin preheating a large crockpot or Dutch Oven on very low heat with one tablespoon of the oil. Heat another tablespoon of the oil in a large sauté pan over medium-high heat. Add the garlic, fennel, celery, onion, and carrots. Sauté for 3 to 5 minutes. Stir as necessary to prevent the ingredients from sticking to the pan. Transfer to the warmed crockpot or Dutch Oven and spread evenly across the bottom.
- Add the remaining oil and meat to the pan, and quickly brown on both sides. Transfer meat to the crockpot or Dutch Oven layering it onto the vegetables and blanket it with the oregano, FGBP, and salt.
- Add the marinara sauce, water, potatoes, mushrooms, and peas. Stir to mix all ingredients. Slow cook or simmer with meat submerged and lid on until the vegetables are soft and the meat pulls off the bone with a gentle tug. Cooking times are dependent upon the type of meat and cooking temperatures. Plan on six or seven hours for the goose legs. Stir occasionally.
- Skim and remove any fat that rises to the surface prior to serving. Serve with Italian bread for dipping or over polenta. As for the fat, I’m sure your hunting dog would appreciate some in his/her next meal. But, in small doses, of course.
Notes
Suggested sides: Italian bread or over Creamy Polenta or grits
Suggested wine pairings: Merlot, Cuvée, Right Bank Bordeaux