Snow Goose Bourguignon - Snow Goose Recipes

Serves 6

Don't let the fancy French name throw you off. This is a simple dish that requires a little time to cook, but the preparation is relatively simple. It's great for cooking in large batches and freezing for later use. It's also a good way to make use of a bunch of snow geese!

1/2 pound bacon, chopped
1/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
4 cups snow goose breast, skin and gristle removed - cut into large cubes
3 tablespoons olive oil
20-24 pearl onions, peeled
2 garlic cloves, minced
3 cups mushrooms, quartered
2 cups dry red wine
2/3 cups beef stock
1 cup chopped tomatoes, fresh or canned
1 bay leaf
1 teaspoon dried thyme

1. Heat a large oven-safe casserole dish over medium heat. Add bacon and cook until crisp and golden brown. Remove bacon and reserve.

2. Combine flour, salt and pepper in a medium bowl. Dredge cubed goose in flour mixture and brown in bacon grease, adding a few pieces at a time. When well browned, remove from dish and reserve.

3. Increase heat to medium-high and add olive oil. When oil is hot, add onions and cook while stirring often for 5 minutes, or until onions are lightly browned. Add garlic and mushrooms and cook for 3 minutes more. Stir in remaining ingredients, including reserved bacon and browned goose.

4. Cover and place in a preheated 325-degree oven for 1 1/2 hours or until meat is tender.