One of the crucial widespread species of waterfowl in North America, the Canada Goose, not the Canadian goose, is quite a lot of enjoyable to hunt. A big goal that may typically present up in big numbers over your decoy unfold. Whereas these geese provides you with quantity of meat, with grownup birds simply reaching 14lbs, the meat will not be very fashionable as desk fare. Typically relegated to being jerky, Canada goose meat may be very lean and darkish, extra similar to venison than poultry, and it simply overcooks. Very wealthy in iron, it could actually also have a little bit of offal notes to it, relying on the fowl. However the robust taste of the goose breast makes it an awesome candidate for gumbo, the place the wealthy stew enhances the goose, and the lengthy cooking course of helps tenderize the meat. So right here’s how you can make a hearty Canada goose gumbo.
Cooking Content material on OutdoorHub
Very first thing that you must do is prep all of your greens, cube up your celery, bell pepper, and onion, and have it multi functional bowl. Cube your jalapeno and mince the garlic, and place them in a separate bowl. As soon as all of the greens are all minimize, it’s time to maneuver on to the meat.
After the greens are carried out, take your andouille sausage and minimize it into bite-sized cash, and put it apart as we get able to prep the goose breasts.
Preparation of the goose breast itself may be very straightforward. Butterfly the breasts, then dice them into manageable cubes. Then, with a meat hammer or a pot with plastic wrap, tenderize the meat earlier than seasoning it along with your Creole seasoning of alternative.
In a sizzling pan, add your seasoned items of goose to offer them sear, then set them apart. After you pull the final piece of goose out of the pan, maintain the pan sizzling and add a cup of hen inventory to deglaze it. All of this might be added to the gumbo later. Issues might be transferring rapidly from right here on out, so that you’ll want every part prepped to make your gumbo.
The best a part of gumbo making to mess up is the roux. You need to make a darkish roux that appears like chocolate, however you don’t need to burn the flour. You can not stroll away whereas making the roux, or it should burn. So if it’s your first time making a roux, go sluggish over low warmth and maintain mixing. Should you see any black specs, which means the roux is burnt and can make your gumbo style bitter. You could toss that and begin once more. Additionally, don’t make the roux too gentle; you’ll be judged in case your gumbo is simply too pale.
As soon as the roux is good and darkish, add your precut trinity and stir till smooth. Add the opposite bowl of garlic and jalapeño, and maintain stirring for 30 seconds. You don’t need to add the garlic firstly as a result of it should burn and grow to be bitter. Pour in your beer and scrape the underside of the pot to deglaze. Hold stirring till the roux is included into the beer and also you don’t see any large lumps.
Now add in every part else to the pot: the goose, sausage, hen inventory, bay leaf, and seasonings, and convey the pot as much as a simmer. As soon as simmering, scale back the warmth to low and let it simply slowly bubble away for the subsequent couple of hours. Checking it often and scraping the underside to ensure nothing is sticking or burning.
After a few hours of effervescent, the goose items will begin to tenderize, and the gumbo is able to be served over rice. Moreover, it’ll be even higher the subsequent day whenever you reheat it, as all of the flavors mix.
Notes:
Watch out when making the roux; it is going to be extremely sizzling and may simply burn you in the event you get it on your self.
You may skim the fats off the highest of the gumbo in the event you like, however individuals will in all probability decide you for it.
Recipe Particulars
Cajun Canada Goose Gumbo
Prep Time: 20 minutes | Cook dinner Time: 3 hours | Servings: 8
Substances:
- 2 Canada Goose Breasts, pores and skin off and cubed
- 1 Massive Onion, diced
- 2 Inexperienced Bell Peppers, diced
- 3 Ribs Celery, diced
- 10 Cloves Garlic, minced
- 1 Jalapeño, diced
- 2 Sprigs Thyme, leaves plucked
- 3/4 cup Avocado Oil (or different high-temp oil)
- 3/4 cup All-Objective Flour
- 4 Bay Leaves
- 1 Tallboy (16 oz) Lager Beer
- 8 cups Rooster Inventory
- 2 lb Andouille Sausage, minimize into cash
- 1 tbsp Recent Floor Black Pepper
- 1 tbsp Creole Seasoning
- 1 tbsp Louisiana Sizzling Sauce
- Lengthy Grain Rice (for serving)
- Inexperienced Onions, sliced (for garnish)
Directions:
- Butterfly and dice goose breasts into 1-2 inch items, tenderize with a meat mallet, season with Creole seasoning, and sear in a sizzling pan. Deglaze with 1 cup of hen inventory and set meat apart.
- In a heavy Dutch oven over medium warmth, mix oil and flour to make a darkish roux. Stir always till the colour resembles chocolate.
- Add diced onions, bell peppers, and celery (“the trinity”) to the roux and stir till softened, then add garlic and jalapeño and stir for 30 seconds extra.
- Pour in beer and scrape the pot to deglaze. Stir till the roux absolutely dissolves into the liquid.
- Add seared goose, sausage, remaining hen inventory, thyme, bay leaves, black pepper, and extra Creole seasoning. Convey to a simmer, then scale back warmth to low and let bubble gently for two+ hours.
- Whereas gumbo simmers, put together lengthy grain rice and slice inexperienced onions.
- After a pair hours, style and add sizzling sauce. As soon as goose is tender and gumbo thickened, it’s prepared.
- Serve by inserting rice in bowls, ladling gumbo on high, and garnishing with inexperienced onion.
Notes:
- Be cautious when making the roux—it could actually burn simply and is extraordinarily sizzling.
- Skimming the fats is non-obligatory (however some Cajuns might decide you).
- Gumbo is usually higher the subsequent day after flavors meld.
