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

Ingredients:

• 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

Directions:

1. Cut goose/duck breasts into 2 inch cubes and soak in buttermilk for at least 30 minutes.
2. Rinse the meat.
3. Heat oil in a heavy skillet.
4. Add meat and season with salt, pepper, and cayenne. Brown meat well and set aside.
5. Add flour to skillet, stirring constantly over low heat until roux turns the colour of peanut butter.
6. 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).
7. Add stock, bay leaves, Worcestershire sauce, thyme, Tabasco, salt and pepper to taste, okra, tomato paste and tomatoes.
8. Simmer for 20 minutes, stirring often.
9. Add goose/duck and sausage.
10. Simmer uncovered for about 45 minutes or until meat is tender.
11. Add stock as needed.
12. Add parsley just before serving.

Delicious served over rice.