Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Goose and Turnip Stew.


    Posts : 897
    Join date : 2008-09-14
    Age : 56
    Location : Bridgwater, Somerset.

    Goose and Turnip Stew.

    Post  Admin on Sat Aug 25, 2012 9:39 pm

    serves 4
    1 goose carcase
    600 g (1 1/4 lb) roast goose
    meat juices from roast
    2 cups (500 ml) water
    2 medium onions
    500 g (18 oz) small white turnips
    250 g (9 oz) potatoes
    250 g (9 oz) carrots
    2 oz (50 g) goose or pork dripping (fat from roasted meat)s
    1 tbsp plain flour (All purpose)
    1 tsp salt
    1 pinch freshly ground black pepper
    2 tbsp chopped fresh parsley

    1. Cut up goose carcass with poultry shears. Remove skin from meat. Cover carcass, skin and juices with the water and simmer for 30 minutes, covered.

    2. Peel and chop onions. Peel, wash and chop turnips, potatoes and carrots. Cut up cooked goose meat.

    3. Strain goose stock.

    4. Heat dripping and fry onions until transparent; stir in flour and gradually add stock, stirring continously.

    5. Add turnips to sauce, cover and cook for 20 minutes.

    6. Add chopped potatoes, carrots and salt and cook for 20 minutes longer.

    7. Add meat and heat with vegetables.

    8. Season stew with pepper and serve sprinkled with chopped parsley.

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