by Victoria Walker - Friday, December 9, 2016
This time of year is full of back-to-back holiday festivities where we find ourselves feasting upon plates of food and sweet treats. For that reason, many of us feel the need to get back on track with our diets to shed those extra holiday calories we took in.
However, a healthy diet doesn't solely rely on how much time is spent at the gym but also being conscious of the food you prepare. When it comes to eating healthy, consider adding wild game meat to your meal plan. Wild game has its benefits including being higher in protein and lower in fat compared to conventional sources of protein.
This week’s Friday Feast features Wild Snow Goose. This game is an excellent source of protein and has the lowest calorie intake making it a great selection for any meal post-holiday. Enjoy!
Photo courtesy of Epicurious
8 goose legs, about 2-3 pounds
3 tablespoons duck fat, lard or butter
1 large onion, sliced, about 3 cup
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
1. 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.
2. Once the goose legs are all browned, add the onions and mushrooms and turn the heat to high.
3. Stir to combine. Saute until the onion begins to brown, about 6-8 minutes.
4. Add the marjoram and return the goose legs to the pot, then pour over the duck stock.
5. Bring to a simmer and cook until the goose legs are tender, anywhere from 1 hour to 3 hours.
6. 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.
7. Add the barley, carrots and celery root. Stir well and cook until the barley and celery root have cooked, about 30 minutes. Add salt to taste.
8. Serve garnished with dill and black pepper, and give everyone a dollop of sour cream on their bowls when you come to the table.
9. Cook Time: 3 hours