Posted on 08/30/2017
by Sue Peters
Adapted from Beyond Buckshot and Bourbon—Cooking on the Wild Side
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.
Delicious served over rice.
*Alternative: at this point, all ingredients can be added to a slow cooker, to simmer for the day.