Canada Goose Leg Poutine
While deer hunting the archery opener in North Dakota we were able to spend a couple of mornings targeting Canada geese. I'm not much of a wingshooter (nor are the rest of the guys) but we managed to put a few down purely out of quantity of shots fired vs. the quality of the shots fired.
The common approach to cleaning geese is to just breast them out. That seems like such a waste because goose thighs and legs carry a lot of tasty meat! And not to mention those giant gizzards and hearts. Therefore I was lucky enough to come home with many of the less desirable parts of the goose.
When butchering the geese the legs reminded me of little deer shanks, so my cooking process of them would mimic a shank process - a low and slow braise to break down those tough, tendony muscle groups.
Additionally, I wanted to make something quintessentially Canadian since it is the CANADA goose. What's more Canadian than POUTINE?
If you haven't had poutine, it doesn't look good. But its deliciousness makes up for its bad looks.
This recipe can be adapted as a stew, served over rice, mashed potatoes, polenta, you name it. Just don't thicken as much near the end.
Original recipe credit goes to https://www.jocooks.com/recipes/oxtail-stew/
- 8 goose legs (thighs may also be substituted.)
- 1/2 tablespoon kosher salt
- 1 teaspoon coarse black pepper
- 2 tablespoons Avocado oil
- 1 onion, chopped
- 6 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/2 teaspoon smoked paprika
- 2 pepperoncini peppers
- 3 tablespoons tomato paste
- 2 tablespoons soy sauce
- 6 cups venison or beef broth
- 4 sprigs thyme
- 2 bay leaves
- 1 cinnamon stick
- 2 tablespoons cornstarch
- 2 tablespoons cold butter
- 1 package Checker's Rally's Famous Seasoned Fries (you can use any fry you like, but these are the best frozen fries I have found.)
- 1 package cheese curds
- 1 egg (per serving, optional)
- 3 tablespoons green onion, chopped
- Sear the Legs
- Pre-heat oven to 300°F
- Heat 2 Tbsp avocado oil in a Dutch oven over medium-high heat
- Clean your legs so they are free of BBs, feathers, blood, etc.
- Season with salt and pepper
- Once pot is smoking sear the legs in small batches. Do not crowd the legs or you will not get a good sear.
- Set the legs aside and work on the foundation of your braise
- Sauté
- In the same Dutch oven, sauté the onion until translucent, about 3-5 minutes.
- Add the garlic and sauté for another 1 minute.
- Add the remaining spices, soy sauce, and tomato paste and cook until mixture is brick red.
- Braise
- Add the legs back to the pot.
- Include enough broth so the legs aren't fully covered but close.
- Add bay leaf, cinnamon stick, and thyme.
- Bring to a simmer.
- Place lid on Dutch oven and place in the 300°F oven for 2-3 hours
- After 2 hours check the legs with a fork. You're looking for a leg that easily falls off the bone. If it doesn't place it back in the oven and perform the same check in 30 minutes. If the liquid is low add more broth.
- Finish
- Once the legs are fall apart tender carefully remove them to a separate dish with tongs.
- Remove the meat from the bone and rough chop it into bite-size pieces.
- Move the Dutch oven to the stove and simmer over medium-high heat.
- Make a slurry of 2 tablespoons cornstarch and 4 tablespoons water.
- Add slurry to the sauce and stir to combine.
- You want it to be the consistency of gravy. If too thick, add more broth. If too thin, continue to reduce on the stove or add more cornstarch slurry.
- Once sauce has thickened remove from heat.
- Add the meat and 2 tablespoons of cold butter to the pot.
- Stir until the butter has melted thoroughly.
- Assembly
Add the goose gravy on top of a bed of crispy seasoned fries.
Top with cheese curds of your choice, green onion, and a sunny-side-up egg if you're feeling dangerous.
Enjoy!
