Cobra Chicken a Vin - a first attempt

[BFlynn]

So we shot some canadia geese a few days ago, with no clue what to do with them. I'd always heard "there's no way to cook them that they taste good".....


Well, that was a lie!

We used the skinless legs and a basic version of coq a vin, in the crock pot. We just winged the recipe.
(Pun gun - pew pew pew).
Posting what I did, and ways I think it can improve.

1) Started with skinless legs
Browned them with butter, olive oil and bacon


Set them aside -


Cooked down a couple of onions.... with more butter.



Add salt, pepper, garlic.

Then add 2 cups of wine mixed with 1/4 cup flour. (USE MORE SEASONING NEXT TIME)


Bring to a boil. Add goose legs (we had 8) and simmer on low for 3 hours. Also, added 16 oz of chicken stock bc it didn't look like it had enough liquid. That was probably too much.



Added 1 package of white mushrooms and let simmer another 3 hours.

Serve!

This came out much better than we expected, and now have a good reason to keep hunting these birds.
I'd definitely add more seasoning! Anything from herbs de provence, Cavenders, Slap ya Mamma....

Between tasting it, and serving it, added more salt & pepper, rosemary, and sage. That was big uplift. Cayenne never hurt a dish.


I wouldn't use quite as much chicken stock next time. Probably 2 cups wine, 1 cup stock.

I'd also use more mushrooms, and maybe more variety of mushrooms. Anything earthy would work pretty well,.

Could maybe smoke the legs for an hour before setting to braise.


Up next - turning the breasts into pastramis. Fingers crossed....

[Jerod Broussard]

Duck or specklebelly- pluck and pot roast

Goose (Canada, Snow, Snow blue phase)- skin and gumbo

[BFlynn]

My favorite way to cook all ducks is to drop them at my aunt's house on Sunday and have gumbo on Tues.....

But this will do.

[texastweeter]

You can also make orange goose (orange chicken but with diced goose) with them. Also goose parm.

[rmeugene]

Other than saving the breasts all season and taking them in to be made into sticks…I have taken the breasts and sliced them about 1/4” and just did a egg wash then dipped into a breading mix. Fry in a pan with a little oil flipping when the blood starts to come up, usually only a couple minutes. We were eating them as fast as they were cool enough.

[Donw]

My wife use to do something very similar with the geese I brought home. Really good.