Braised wild goose with mushrooms

Braised wild goose with mushrooms


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About this recipe: Wild goose is braised in a simple stock with loads of fresh mushrooms for a hearty and warming winter meal.


Serves: 12 

  • 1 wild goose, skinned
  • 3 tablespoons bacon dripping or olive oil
  • 450g fresh mushrooms
  • 225ml water
  • 1 onion, sliced
  • 3 chicken stock cubes
  • 1 tablespoon chopped fresh thyme
  • 1 clove garlic, minced
  • salt and pepper to taste

Prep:45min  ›  Cook:1hr30min  ›  Ready in:2hr15min 

  1. Clean your wild goose and joint into smaller pieces.
  2. Heat the bacon dripping or oil in a frying pan and brown the goose pieces on all sides. When browned, add the mushrooms, water, onion, stock cubes, thyme and garlic.
  3. Cover and simmer on low heat for 1 to 1 1/2 hours. Taste towards the end and season with salt and pepper if necessary.

Add more veg

You can add your favourite vegetables, such as potatoes, carrots or celery, about 30 minutes before the end of cooking. Simply continue cooking until the veg is tender.

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