Goose and vegetable stew

Goose and vegetable stew

In the Netherlands, goose is hunted for various reasons, from airline safety to the preservation of crops and prevention of water pollution. Registered hunters are permitted to shoot designated invasive species, including the Egyptian goose and the Canada goose, at any time without waiting for a wildlife emergency order. But there’s often a problem of disposal.

Whereas goose might be considered a high-end luxury item in Ireland and the UK, to be ordered and eaten at Christmas, it doesn’t enjoy the same reputation in the Netherlands. Hunters are currently doing their best to encourage restaurants to include goose on the menu, but with tens of thousands of birds being culled annually, much still goes to waste.

I am happy to relieve them of their prize – as are my dogs and those of my friends. A goose is a lean protein that is valuable in my kitchen, although being wild, no two geese will have the same nutritional profile. Their age will also affect the quality and profile of the meat.

This stew is an excellent way of cooking breast and thighs. Nutritionally, it is protein-rich and nutrient-dense, with the goose providing quality animal protein alongside iron, vitamin B12, niacin and other B vitamins, plus minerals including selenium and phosphorus. Carrots contribute beta-carotene, lutein and zeaxanthin together with dietary fibre, while celery adds further fibre, potassium, magnesium and phenolic compounds. Courgette mainly contributes moisture, with minor amounts of potassium, vitamin C and carotenoids. The chicken broth brings the whole mixture together with flavour, hydration and gelatin from cooked collagen, while the fat in the meat and stock provides a useful vehicle for absorption of the fat-soluble carotenoids.

Ingredients

1.5 litres chicken broth
Breasts and thighs from one large goose
10 medium sized carrots
3 celery stalks, roughly chopped
1 courgette, sliced

     

Place goose meat in stock in slow cooker, followed by celery and carrots.

    

Add water to cover if necessary. Cook for four hours or until carrots have started to soften.

     

Add courgette to slow cooker. Cook for a further one to two hours until vegetables are thoroughly softened and meat is cooked.

     

Remove from broth, allow meat to rest before slicing.

Ingredients at a Glance

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IN THE BOWL

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Important Considerations:

• Always consult your veterinarian before making any significant dietary changes, particularly where there are pre-existing health conditions or dietary restrictions.
• If you are feeding commercial food, check the label for ingredients before giving more. Excessive intake of any foods can have adverse effects.
• Ensure (where possible) that you use high-quality, organic products specifically formulated for pets (or better still, human grade ingredients) to avoid any potential adverse effects.
• Introduce new foods gradually to avoid adverse effects such as gastrointestinal upset or diarrhoea.
• I provide nutritional information purely as a helpful guide. Nutritional information on ingredients is obtained from the US Department of Agriculture’s FoodData Central site (https://fdc.nal.usda.gov/index.html) and any nutritional information provided in recipes is based on an online calculator: calories and other information will vary based on brands, ingredients and other factors.
• Check nutrient levels and recommendations for your dog’s weight, age and activity. For example, this nutritional guideline produced by FEDIAF.
• I am not a professional canine nutritionist, but supporting research is cited.
• The recipes shared were created by me and tested in my kitchen – and tasted and approved by our doggy friends!