Wild Goose Gumbo...the Alberta version of a southern staple!

Posted on 08/30/2017

by Sue Peters

Adapted from Beyond Buckshot and Bourbon—Cooking on the Wild Side


  • 2 goose breasts (or 4 duck breasts), soaked in buttermilk and cut into 2 in. cubes
  • salt and pepper
  • cayenne pepper to taste
  • ¼ cup canola oil
  • ¼ cup flour
  • 1 medium onion, chopped
  • 1 large green bell pepper, chopped
  • 1 bunch shallots, chopped
  • 4 cloves garlic, minced
  • 4 cup homemade game bird or beef stock
  • 3 bay leaves
  • ½ tsp Worcestershire sauce
  • ¼ tsp thyme
  • Tabasco sauce to taste
  • salt and pepper
  • 10 oz. pkg. frozen sliced okra, thawed (don’t skip these—okra are key to the success of this recipe!)
  • 2 tbsp tomato paste
  • 1 cup canned/fresh tomatoes, chopped
  • ½ lb spicy, smoked sausage, slice in ¼ inch rounds
  • ¼ cup fresh parsley, chopped


Rinse the meat. Heat oil in a heavy skillet. Add goose/duck meat and season with salt, pepper, and cayenne. Brown meat well and set aside. Add flour to skillet, stirring constantly over low heat until roux turns the colour of peanut butter. Add onion, pepper, shallots and garlic and cook over low heat until onions are soft*.  Add stock, bay leaves, Worcestershire sauce, thyme, Tabasco, salt and pepper to taste, okra, tomato paste and tomatoes. Simmer for 20 minutes, stirring often. Add goose/duck and sausage. Simmer uncovered for about 45 minutes or until meat is tender. Add stock as needed. Add parsley just before serving. 

Serves 4.

Delicious served over rice.   

*Alternative: at this point, all ingredients can be added to a slow cooker, to simmer for the day.

© 2017. All Rights Reserved. All website design, text, graphics, photos, and the selection and arrangement thereof, are the sole property of Alberta Conservation Association.