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)
- 1 cup buttermilk
- ¼ cup canola oil
- salt and pepper to taste
- cayenne pepper to taste
- 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
- 2 tbsp tomato paste
- 1 cup canned/fresh tomatoes, chopped
- 10 oz. pkg. frozen sliced okra, thawed (don’t skip these—okra are key to the success of this recipe!)
- ½ lb spicy, smoked sausage, slice in ¼ inch rounds
- ¼ cup fresh parsley, chopped
Prep: 20m | Cook: 65m
- Cut goose/duck breasts into 2 inch cubes and soak in buttermilk for at least 30 minutes.
- Rinse the meat.
- Heat oil in a heavy skillet.
- Add 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 (option to add all ingredients to a slow cooker at this point).
- 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.
Delicious served over rice.