Bubbly hot goose stew with cheese biscuits!

Goose Stew with Cheese Biscuits. This will warm you up!

Bubbly hot goose stew for cool fall evenings and cold winter nights. Goose Stew recipe from page 22 of Black Currants & Caribou. Cheese Biscuits recipe on page 49 of Blueberries & Polar Bears. Cookbooks by Helen Webber & Marie Woolsey.

Goose Stew Ingredients:

• 10 goose breasts, cut in chunks, (if you are using Canada Geese 6 breasts should be enough)
• 1 cup (250 mL) chopped onion
• 3 garlic cloves, crushed
• 2 bay leaves
• 1 cup (250 mL) dry red wine
• 1 tsp. (5 mL) salt
• 1 tbsp. (15 mL) Dymond Lake Seasoning (DSL) OR 1 tsp. (5 mL) seasoned salt, 1 tsp. (5 mL) seasoned pepper
• 6 cups (1.5 L) beef stock (and water to cover)
• 3 cups (750 mL) sliced carrots
• 1 cup (250 mL) chopped celery
• 5 cups (1.25 L) diced potatoes
• ¼ cup (60 mL) flour
• ½ cup (120 mL) cold water

 
Goose Stew Directions:

1. Combine the goose, onion, garlic, bay leaves, red wine, salt, DLS, and beef stock in a large pot and simmer until the meat is tender, 2-4 hours. Add water to cover as needed.
2. Add the carrots, celery and potatoes to the meat mixture in the pot; return to boil and simmer until the vegetables are just barely tender, approximately 20-25 minutes.
3. Thicken the stew with paste made by adding the ¼ cup (60 mL) of flour to ½ cup (125 mL) of cold water.

 
Serves 6-8.
 
Cheese Biscuits Ingredients:

Occasionally, you want a change from traditional tea biscuits. A hint of cheese gives a tasty alternative. These drop biscuits are ideal for the busy cook.

• 2 cups (500 mL) flour
• 4 tsp. (20 mL) baking powder
• ½ tsp. (2 mL) salt
• ¾ cup (175 mL) butter OR margarine
• 2 cups (500 mL) finely grated cheese*
• 1cup (250 ML) water

 
Cheese Biscuits Directions:

1. Put flour, baking powder and salt in bowl. Add butter and cut in with pastry blender until fairly well blended. Small lumps are alright.
2. Add cheese and stir in with fork, carefully separating any cheese that has lumped together.
3. Add water all at once and stir with a fork just until blended.
4. Drop batter by heaping tablespoons (about 25 mL) on to an ungreased baking sheet.
5. Bake at 450 degrees F (230 degrees C) for 10-12 minutes. Jagged peaks on the tops of the biscuits will be browned. Remove the biscuits from the tray immediately.

 
Makes 15 large biscuits.

SERVING SUGGESTION: Serve warm for an evening snack or to accompany a light lunch. Or with goose stew 🙂

*Use Cheddar or Mozzarella or a mixture or experiment with any hard cheese. Cheese should be only loosely packed when measuring.