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Friday Feast: Goose stew with barley and mushrooms

Friday Feast: Goose stew with barley and mushrooms

Congratulations, you've made it to the end of another week, which means it's time for a Friday Feast. While it's warmer than usual across most of the country, that doesn't mean you're going to be hosting a weekend barbecue any time soon. So whether you rush out to prepare this week's recipe immediately or keep it in your back pocket for a couple months until we hit the depths of winter, this thick and hearty Goose Stew with Barely and Mushrooms we found on Hunter Angler Gardener Cook will definitely hit the spot when you're in the mood to warm up.

Image credit Holly A. Heyser


  • 8 goose legs, about 2-3 pounds
  • 3 tablespoons duck fat, lard or butter
  • 1 large onion, sliced, about 3 cups
  • 1 pound yellowfoot chanterelles, beech mushrooms or other mushrooms
  • 7 cups duck stock or beef stock
  • 2 teaspoons marjoram
  • 1 cup barley 1 cup sliced carrots
  • 1 celery root, peeled and cut into
  • 1-inch cubes
  • 2 tablespoons chopped fresh dill
  • Salt and black pepper to taste
  • 1 tablespoon sour cream per person

Now that you're equipped to make some delicious stew:

  • Heat the duck fat in a large Dutch oven over medium-high heat and brown the goose legs well. Salt them as they cook. Remove the goose legs as they brown and set aside.
  • Once the goose legs are all browned, add the onions and mushrooms and turn the heat to high. Stir to combine. Saute until the onion begins to brown, about 6-8 minutes. Add the marjoram and return the goose legs to the pot, then pour over the duck stock. Bring to a simmer and cook until the goose legs are tender, anywhere from 1 hour to 3 hours.
  • When the goose legs are tender, remove them, let them cool a bit, and pull all the meat off the bone. Return it to the pot. Add the barley, carrots and celery root. Stir well and cook until the barley and celery root are cooked, about 30 minutes. Add salt to taste.
  • Serve garnished with dill and black pepper, and give everyone a dollop of sour cream on their bowls when you come to the table.

While it's only about 10 minutes to prep, the stew takes three hours to cook (i.e. plan ahead for this meal, don't wait till you're hungry to start cooking). The recipe yields 6 to 8 servings, so whether you're making dinner for the family or fixing yourself a couple days of meals, this stew is going to sit just right on a cold winter night.

And head over to Hunter Angler Gardener Cook for a great story about hunting snow geese by the recipe's author, Hank Shaw.

Marquee image: elvinphoto / 123RF Stock Photo
Friday Feast Goose

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