In the run up to Christmas I often get grey-leg goose. They are hunted around here and are plentiful ‘fair-game’. However, unlike the goose you buy from a butcher, they can be tough. So as a rule of thumb look at the beak – the less thick and ridged the younger and more tender the bird will probably be (no guarantee).
If I’m lucky enough to get 4 then I’ll keep one to pluck and either roast or turn it into crispy Chinese goose, the others are for curries, hot pots etc. For these birds I remove the breasts, wings and legs, getting 4 portions per bird (leg+wing = 1 portion).
Goose is an awesome taste, and it goes well with a bit of sweetness. The season is right for beetroot, so they form the basis of the sauce.
Prep: 15min Cook: 40min
Ingredients
1 Goose breast cubed
2 beetroot cubed
2 beetroot grated
1 chopped onion
250ml stock (pheasant for preference)
2 tsp cumin
2 tsp corriander
2 tsp garam masala
contents of 6 cardamon pods
2 chillies chopped
pinch of cinnamon
pinch of fresh grated nutmeg
25g sultana or chopped dried fruit (optional)
1 tsp ground black pepper
1/4 tsp sea salt
Method
- Fry the onion until soft and translucent in veg oil.
- Add all the spices and the cubed goose, seal the goose and fry off the spices (about 30 sec).
- Add the beetroot and stock (and fruit if using), stir well and cook on a low heat for 35min, cook the sauce to a thick sticky consistency. Add more water/stock if required.
The grated beetroot and onion make the sweet and sticky sauce. The extra fruit increases the sweetness and so can be omitted or balanced with an extra chilli.
The cardamon is important as an aromatic, it lifts the dish, you can substitute with fennel seeds.
If you find it too sweet you can add the juice of 1 lime towards the end, the acidity will cut through the sweetness, but adds an extra layer to the flavour. I find a contrasting side or pickle better.
Normally served with Naan and a veg side dish.