Adapted from Beyond Buckshot and
Bourbon—Cooking on the Wild Side.
Ingredients
-
2 goose breasts (or 4 duck breasts)
-
1 cup buttermilk
-
¼ cup canola oil
-
salt and pepper to taste
-
cayenne pepper to taste
-
¼ cup flour
-
1 medium onion, chopped
-
1 large green bell pepper, chopped
-
1 bunch shallots, chopped
-
4 cloves garlic, minced
-
4 cup homemade game bird or beef stock
-
3 bay leaves
-
½ tsp Worcestershire sauce
-
¼ tsp thyme
-
Tabasco sauce to taste
-
2 tbsp tomato paste
-
1 cup canned/fresh tomatoes, chopped
-
10 oz. pkg. frozen sliced okra, thawed
(don’t skip these—okra are key to the success of this recipe!)
-
½ lb spicy, smoked sausage, slice in ¼ inch
rounds
-
¼ cup fresh parsley, chopped
Directions
- Cut goose/duck breasts into 2 inch
cubes and soak in buttermilk for at least 30 minutes.
- Rinse the meat.
- Heat oil in a heavy skillet.
- Add meat and season with salt, pepper,
and cayenne. Brown meat well and set aside.
- Add flour to skillet, stirring
constantly over low heat until roux turns the colour of peanut butter.
- Add onion, pepper, shallots and garlic
and cook over low heat until onions are soft (option to add all ingredients to
a slow cooker at this point).
- Add stock, bay leaves, Worcestershire
sauce, thyme, Tabasco, salt and pepper to taste, okra, tomato paste and
tomatoes.
- Simmer for 20 minutes, stirring often.
- Add goose/duck and sausage.
- Simmer uncovered for about 45 minutes
or until meat is tender.
- Add stock as needed.
- Add parsley just before serving.
- Delicious served over rice.
