Post by mtypython on Oct 28, 2008 12:30:27 GMT -5
Succulent Honker Stew
Simple to prepare and always a pleasure to enjoy after a chilly day of hunting.
-1/4 cup flour -1 tsp oregano
-1 tsp thyme -2 tbsp minced onions
-1 tsp salt -1/2 tsp pepper
-4 tbsp vegetable oil -1/2 cup red wine
-2 cups beef bouillon -1 tsp Worcestershire sauce
-2 cups water -1/2 cup barley
-1 lb carrots quartered
-2 lbs skinned goose breasts cut into 1-2inch chunks
On a large plate, combine the flour with the oregano, thyme, minced onions and salt and pepper. Dredge the goose meat in the seasoned flour. In a 5 quart dutch oven, brown the meat in the oil in stages over medium to high heat. Once browned, add the red wine, bouillon, Worcestershire sauce and water. Stir in barley and add carrots, cover and place in preheated oven at 300 degrees. Cook 90 minutes to 2 hours until meat is tender.
Simple to prepare and always a pleasure to enjoy after a chilly day of hunting.
-1/4 cup flour -1 tsp oregano
-1 tsp thyme -2 tbsp minced onions
-1 tsp salt -1/2 tsp pepper
-4 tbsp vegetable oil -1/2 cup red wine
-2 cups beef bouillon -1 tsp Worcestershire sauce
-2 cups water -1/2 cup barley
-1 lb carrots quartered
-2 lbs skinned goose breasts cut into 1-2inch chunks
On a large plate, combine the flour with the oregano, thyme, minced onions and salt and pepper. Dredge the goose meat in the seasoned flour. In a 5 quart dutch oven, brown the meat in the oil in stages over medium to high heat. Once browned, add the red wine, bouillon, Worcestershire sauce and water. Stir in barley and add carrots, cover and place in preheated oven at 300 degrees. Cook 90 minutes to 2 hours until meat is tender.
