How to make
Honestly, the recipe for tender goose meat is the best and easiest recipe that reveals the most flavor with a high success rate. This is my new most recommended recipe.
I want you to feel free to add whatever you want in this dish and cut the meat in a way familiar to you. The main necessary ingredients are quality broth, goose meat and mushrooms.
You can use locally grown wild mushrooms. You can use breasts or thighs without skin. Add more vegetables to the recipe, if you like. Add the marsala.
First, I cut the goose and set it aside (the legs can be prepared confit and from the breast part you can make a rich broth). It is best to leave the fat under the skin, but if you decide, you can remove it. I share from experience that it is tastier with it. The fat will add a lot of flavor, leave it and see what you think. My choice this time is to boil the whole legs.
After I cut it, I put the meat in a medium hot cast iron pan with a little salt and black pepper. Once the fat begins to separate, add a little chopped garlic and onion with salt.
Stir, until the meat is browned and even has crispy pieces on the skin. Then add some coarsely chopped mushrooms. You can choose to put a lid on to steam the mushrooms while they are cooking. I also added slightly hot peppers. Continue to stir and cook, until the mushrooms soften, sprinkle a tablespoon or two of flour around the pan, then add most of the liter of broth.
I prepare my broth mainly with duck, goose or chicken bones - raw or roasted. I prepare the broth thick enough to help the gelatin set when cooling. Boil this sauce, then reduce the heat and leave it to simmer, until it becomes perfect and thick. I added a little cornstarch at the end to thicken it a little more.
Serve the tender goose meat with mushroom sauce on top of homemade mashed potatoes or french fries in our case.
Another even easier and tastier option is a pressure cooker to prepare this recipe. To achieve super tender goose meat that melts in your mouth, put the whole bird in a pot and cook on high heat for 3 to 4 hours with a little water and your favorite herbs (thyme or rosemary, sage, etc.).
Add the mushrooms halfway of the cooking time. Remove the bones from the meat, add a little more broth or water, if necessary and your favorite thickener: voila! Incredibly tasty and tender!
Enjoy!
