As promised, I bring you the first of many Barbara Tagami Wild Edibles recipes. We hope you enjoy it!
We would love to hear your thoughts on the recipe, your comments after tasting it, or even your own recipes – if you’re willing to share. Just leave a comment at the bottom of this page, thanks!
Slow-cooked Canada Goose Vegetable Stew
by Barbara Tagami
Delicious and hearty, this stew is simple to prepare with a flavor that is anything but simple.
Make the marinade:
1/2 c soy sauce
4 tsp lime juice
1-2 cloves of fresh garlic minced
2 tsp Worcestershire sauce
4 tsp vegetable oil
combine the above ingredients in a re-sealable plastic bag.
2lbs cubed (3/4’” cubes) Canada goose breast
add cubed goose breast to marinate and refrigerate overnight or at least 4 hours.
3/4 c All- purpose flour
drain marinated goose pieces. Put the flour in a plastic bag; add goose pieces in batches and shake to coat pieces.
1/4 c butter
heat butter in a large skillet over medium heat and brown goose on all sides. Transfer to a 3-quart slow cooker.
Add the following ingredients:
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1 envelope onion soup mix
2 c water
8 oz fresh mushrooms sliced
1 c cubed potatoes
¾ c fresh carrots (baby carrots)
1/3 c frozen peas
2 roma tomatoes, deseeded and diced
fresh ground black pepper, to taste
Cover and cook on high for 4-5 hours or until meat is tender.
Serve with rice, mash potatoes or noodles. Serves six.
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