Wild Canada Goose Stew With Barley

Harvest season is upon us. The farmers are out in the field, working long hours, during a window that no one knows how long it will be. It is also goose hunting season. Frying goose in a pan, with bacon or butter, can have good flavour, but it is often a bit tough and dry. This is because wild Canadian goose is a very lean meat, compared to farm raised goose. Wild goose is very high in protein, iron, riboflavin, Vitamin 6, and Vitamin B12. Wild Canadian goose tastes similar to a dark turkey meat. This stew is full of vegetables, and all of their nutrients. The longer cooking time perfectly tenderized the goose. If you don’t have a slow cooker, you can also make this stew on the stove, or even in the oven. If you do end up with fresh goose, it is best cooked within 2 days, and when cooked eaten within 3 days. This is a great meal to make and have on hand for harvesters, or to cook up a big pot of stew on a cold weekend. Serve with a side of bread or buns to soak up the last bit of gravy. If you are really short on time because you are out in the field working or with an off the farm job, you can put everything in a slow cooker with excellent results. Hopefully this week we get lots of sunshine so the farmers can keep the combines rolling. If you don’t have goose meat, you can use beef, chicken or turkey with great results.

Wild Canada Goose Stew with Barley

1 1/2 - 2 cups of goose meat, cubed

6 cups water

1/2 cup pearl barley

3 cups potatoes, larger cubed

2 cups carrots, sliced

1 cup onion, chopped

3 cloves garlic, finely chopped

1 cup celery, chopped

2 teaspoons poultry seasoning,

divided

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon soy sauce

1/2 cup flour

Into a slow cooker add the goose meat, water, pearl barley, potatoes, carrots, onion, garlic, celery, 1 teaspoon poultry seasoning, salt and pepper. Cook on high for 5 – 6 hours. Add the remaining 1 teaspoon of poultry seasoning and soy sauce. In a cup add 1 cup of cold water and the flour and blend to a smooth paste. Pour and stir this slurry into the stew to thicken.