In late December, we purchased a frozen goose and Broke it Down to freeze various cuts individually. With all of the connective tissues in Goose Legs (and thighs), this particular cut can be a little tough when cooked via a high heat method. So, we prefer to braise our goose legs, as allowing them to simmer over low heat in a liquid helps break down those tougher tissues while keeping the meat moist when it’s time to eat. In this particular case, the meat was so easy to get off the bone, and it wasn’t dried out (which would have hurt our ability to enjoy it).
For our braising liquid, we opted to use chicken stock, which imparted a bit of extra flavour into the meat, and it also served as a great base for the gravy we made to finish everything off. Then, near the end of the cooking time, we chose to add peas and sliced Maitake mushrooms to build some body and nutritional balance to the entree.
We served our goose legs over Harvest Cauliflower Rice with a slice of homemade country wheat bread and some seasoned dipping oil as our carbohydrate. However, this entree would be really good perched atop your favourite mashed potatoes (especially since the gravy would drip down onto them).
Time: 90 Minutes
- Goose Legs and Thighs. See “How to Break Down a Goose” for this.
- 2 Cups Vegetable Stock
- Maitake Mushrooms
- 1 Tablespoon Corn Starch
- 1-2 Tablespoons of Water
- Pour your stock into a large bottomed pot (big enough so that all your meat can lay flat to braise) for which you have a lid. Turn on the heat, and bring to a simmer.
- Carefully, peel the skin off your leg and thigh meat, cutting where necessary. The end of the leg is a little difficult, so it’s okay to leave skin on the very top part. If you’d like your goose legs to look like big meaty lollipops (example picture here), cut through the tendons near the bony part of the leg…otherwise, leave the tendons in tact.
- Place your skinless goose legs and thighs into your braising liquid, turn the heat down as low as your stove will allow, put your lid on, and allow your meat to cook in the liquid for about 70 minutes.
- After about 50 minutes of braising, pour in some peas, and put the lid back on.
- Rinse and slice your mushroom, and then, add it to your pan as well to cook with your goose and peas.
- When your goose is ready (the internal cook temp by this point should be well over 165 degrees F), remove it, and place it atop your riced cauliflower, rice, potatoes, etc.
- Mix your warm water and corn starch in a small cup, and pour it into your pan. Turn the heat up, and allow your gravy to thicken (with your peas and mushrooms still in the pan).
- When your gravy has thickened, scoop your peas and mushrooms onto your plate, and spoon gravy over the top of everything.
- Devour, and enjoy!