Dutch Oven Recipes! What a category! Where to begin? I am a hunter, angler, and cook as many of you are. I'm also a huge fan of chef Hank Shaw and his blog, Hunter
Angler Gardener Cook. Something that Hank covers a lot in his blog is, "loving the unloved". So many foods, (especially when it comes to wild game), get overlooked or even scoffed at. In my opinion, this happens because of negative food experiences with those items. It doesn't have to be though. That being said, here's an easy solution for what to do with that goose that's growing frost in the freezer!
Goose Yankee Pot Roast
Ingredients:
2 boneless/ skinless Canada, (or other specie), Goose breasts
2 cups carrots peeled and chopped
2 medium onions quartered
3-4 cloves of garlic minced
6-8 small russet potatoes washed and quartered, (peeled is optional)
4-6 cups stock, (may use chicken, beef, pork, but goose stock is ideal)
3-4 bay leaves
2 sprigs of rosemary
4 sprigs of thyme
Salt and Pepper to taste
Directions: The key to making this dish special is to cut your goose breasts into roughly 1.5" - 2" squares. Skewer the meat, season with salt and pepper and grill over coals until charred on all sides. This step is optional but it really makes the dish and will lend a smokey flavor to everything. Put all the ingredients except for the potatoes in the dutch oven. Simmer on low heat for 3+ hours, (I've gone as long as 24, you may need to add stock or water if opting for the latter). Put the potatoes in only for the last hour or so of cooking so they don't break down too much. You may inform your diners that the meat is goose, or leave them to assume that it's beef if you like, (they probably won't notice the difference if you don't tell them). Serve with crusty bread for sopping. This goes well with either cold beer or red wine!
Note: Just like many others this dish can be made in advance and frozen and reheated at a later date, even over a camp fire!