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:
- 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.
- 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.
- Thicken the stew with paste made by adding the ¼ cup (60 mL) of flour to ½ cup (125 mL) of cold water.
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:
- Put flour, baking powder and salt in bowl. Add butter and cut in with pastry blender until fairly well blended. Small lumps are alright.
- Add cheese and stir in with fork, carefully separating any cheese that has lumped together.
- Add water all at once and stir with a fork just until blended.
- Drop batter by heaping tablespoons (about 25 mL) on to an ungreased baking sheet.
- 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.