As promised, I bring you the first of many Barbara Tagami Wild Edibles recipes. We hope you enjoy it!

(Wild game jambalaya recipe)

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.

(Venison recipes)

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Acorn flour chocolate chip cookies recipe

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Cream of Pheasant, Wild Rice & Mushroom Soup

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2 Comments

  1. brian l butler on January 16, 2019 at 6:29 pm

    tried this recipe this evening with fresh Canadian goose, Excellent!!

  2. Marjorie Yarnell on July 27, 2018 at 1:07 pm

    Never had this recipe but it sounds good. Thank you for sharing it. ~ from Margie Y

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