OK there has to be some of you out there who shot a few birds this past season, lets see some recipes. We shot lots of geese this year, so I had to figure out some ways to prepare them for the table.  Jerky is boring and tiresome.  Here is my home made concoction recipe for "Goose Leg Soup".

4 goose legs (drumsticks)
1 lb baby carrots (or you can slice up your own)
2 medium potatoes (peeled & cubed into pieces)
2-3 celery stalks (cut to 1-2" pieces)
2 small or 1 medium/large yellow onion (peeled, halved, & quartered)
3-4 cloves
1 TBS black pepper
Water
Beef bouillon cubes
1 crock pot

Take all solid ingredients and add to the crock pot.  Once ingredients are in crock pot add water until pot is just about full, keeping track of how much H20 you add.  Then for every 8 oz. of water in your crock pot, add one bouillon cube(or what ever the ratio is on the  bouillon directions) Heat crock pot on high for the first 3-4 hours, then turn to low.  Let cook until a total cooking time of 14 hours has past. You need to cook for 14 hours.  Open and remove the goose meat from the bones.  Discard bones.........stir a time or two, then put into bowl and season to taste.  If you like vegatable beef soup you will like this .  It is great by itself or with sandwiches, etc.etc.........I have been eating it a lot.  You can use the goose breast meat, but it is not quite as tender as the legs.  So don't throw away those honker legs....they are the best part!!

Do you pound that goose breast?  

And the above is soup, not stew....there is difference you know, or don't you,  Mr. Chef Boy R Dee?.........

JimE wrote on 02/14/08 at 5:51pm:


That is why one is soup and the other is stew.


Nope.