Goose and vegetables

This slow-cooked goose and vegetable stew is designed as a functional building block rather than a complete meal. Wild goose is an unfamiliar protein for many of us: age, activity level and toughness are unknowns, so this recipe prioritises long, gentle extraction, moisture retention and structural flexibility.

From a nutritional perspective, this recipe is built around extraction, balance and restraint. Long, moist cooking supports the breakdown of connective tissue in goose, releasing collagen and amino acids into the liquid phase. The vegetable base contributes soluble and insoluble fibre without pushing sweetness or glycaemic load, which is particularly relevant when working with iron-dense game. These ingredients make it an adaptable base that can be paired with other components across the week.

Ingredients

First set

145 g celery, chopped
180 g carrots, chopped
375 g celeriac, chopped
550 g goose breast and goose thighs with bones
800 mL jelly chicken stock
600 ml water

Secondary additions

100 g fennel, shaved or very thinly sliced
115 g chestnut mushrooms, sliced
100 g rolled oats
Thyme (optional)
125 g blueberries

Method

First stage:

Add the celery, carrots and celeriac to the slow cooker. Place the goose pieces on top and pour over the chicken stock and top up with water so that the meat is submerged.
Cook on automatic for approximately eight hours.

At this stage you can allow the stew to cool, refrigerate and continue cooking the following day (my preferred option because it gave the goose longer to cook). Alternatively you can move to the next stage of cooking immediately.

Second stage:

Add the oats, stir in thoroughly. Then add the shaved fennel, chestnut mushrooms.

Cook for a further four hours, adding blueberries half way, and allowing all later ingredients to soften without losing their character.


Remove bones before portioning (here, under supervision!).

   

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Nutritional Synergy Highlights

This building block is designed to maximize the bioavailability of iron-dense game while providing the structural support necessary for gut health and systemic recovery.

Oxidative Balance & Iron Mobilisation: Wild goose provides a concentrated source of heme iron, which can act as a pro-oxidant. This recipe utilises a specific oxidative shield by pairing the meat with the anthocyanins in blueberries and carotenoids in carrots. This synergy manages oxidative stress while ensuring Vitamin A (from carrots) is available to facilitate the mobilization of iron into systemic use.

Polysaccharide Network: The combination of inulin from celeriac and beta-glucans from oats and mushrooms creates a diverse prebiotic matrix. This network promotes the production of Short-Chain Fatty Acids (SCFAs), specifically butyrate, which is essential for maintaining the integrity of the intestinal lining and supporting a resilient gut microbiome.

Endogenous Antioxidant Support: Selenium, sourced here from chestnut mushrooms, acts as a critical co-factor for the glutathione peroxidase enzyme system. When combined with the sulphur-containing amino acids extracted from the goose and stock, it strengthens the dog’s internal defences against cellular damage, which is essential for high-intensity training and recovery.

Maximum Amino Acid Extraction: The two-stage, low-temperature cook is designed to maximise the extraction of glycine and proline. Glycine is a conditionally essential amino acid, an anti-inflammatory that helps heal joint inflammation and improve sleep and brain functions. Proline is essential for the formation of cartilage. These amino acids, released from the connective tissues of the goose thighs, are vital for collagen synthesis and joint health, providing a functional protein profile that is more bioavailable than high-heat processed alternatives.

Digestive Pacing: The soluble fibre within the celeriac and oats functions as a kinetic regulator. By slowing gastric emptying, it ensures a steady delivery of nutrients to the small intestine, preventing glycemic spikes and allowing for more thorough absorption of minerals and amino acids.

Pairs Well With

Vitamin C-rich ingredients such as broccoli or cauliflower: Vitamin C is a potent enhancer of non-heme iron absorption from the vegetable base and is an essential co-factor for collagen synthesis in the body, supporting the effective utilisation of the collagen and amino acids extracted from the goose.

Zinc-rich foods such as ground pumpkin seeds: Because goose is exceptionally iron-dense, adding a targeted zinc source helps maintain the ideal iron-to-zinc ratio, preventing mineral competition at the cellular level during absorption.

Leafy green vegetables: These provide magnesium and folate, which act as essential co-factors for the metabolic pathways used to process the high protein and collagen content of the stew.

Light root vegetable duos such as celeriac and parsnip: These offer a complex carbohydrate structure and soluble fiber that support healthy gut motility without adding an excessive glycemic load to the meal.

Omega-3 sources such as salmon oil: Because this wild goose base is lean, the addition of EPA and DHA is necessary to provide essential fatty acids and balance the overall lipid profile.

Avoid Combining With

High oxalate greens like spinach: High levels of oxalates can bind to iron and calcium extracted into the broth and significantly reduce their bioavailability.

Additional copper-rich ingredients: Excessive copper can outcompete zinc for absorption, potentially creating a mineral imbalance in an already iron-dominant recipe.

Calcium-dense supplements like eggshells: High concentrations of dietary calcium can inhibit the uptake of both the heme and non-heme iron you have worked to extract.

Fast-digesting starches such as white rice: Fast-digesting starches such as white rice can provoke a rapid post-prandial glucose and insulin response that undermines the slower digestive pacing and steady nutrient delivery provided by the oats and root vegetables.

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Ingredients at a Glance

Wild goose is a novel protein that my dogs find highly palatable. Generally speaking, goose is a lean meat with a dense nutritional profile, though its exact composition can vary depending on the bird’s age, diet and living conditions. The meat is rich in high-quality protein to support muscle maintenance and repair and provides useful amounts of iron and vitamin B12. Wild goose is typically lower in total fat but higher in connective tissue than farmed poultry, making slow cooking, sometimes over extended periods, the most effective way of breaking down collagen and tenderising the meat.

Celery, with its high levels of fibre, can help to promote a healthy gut. Minerals like potassium and magnesium are essential for maintaining muscle function and nerve transmission as well as healthy bones. Vitamins A, C, and K support immune health, bone strength, and overall wellness. Antioxidants including flavonoids and phenolic acids reduce inflammation and oxidative stress, which has been linked to numerous conditions including heart disease and diabetes, and help to bolster the immune system.

Carrots are packed with antioxidants like beta-carotene, which support overall health and the immune system, and are also a good source of lutein and zeaxanthin, which are important for healthy vision. There are also rich in dietary fibre, which supports gut health, and contain key minerals that are good for bones and muscle and nerve function.

Celeriac is a nutritious root vegetable rich in complex carbohydrates, fibre, vitamin C and minerals such as potassium, phosphorus and magnesium. Its soluble fibre helps regulate digestion and support a healthy gut microbiome. The phenolic compounds it contains contribute antioxidant and anti-inflammatory properties while its natural sweetness balances and complements other root vegetables.

Chestnut mushrooms are a nutrient-dense ingredient, rich in antioxidants like selenium, which help reduce oxidative stress and support immune function. They are a good source of B vitamins such as riboflavin, niacin and pantothenic acid, which support energy metabolism, nerve function and overall cellular health. Chestnut mushrooms are one of the few food sources of vitamin D, which plays a vital role in bone health and calcium absorption. Additionally, they provide essential minerals like potassium, iron, zinc, manganese and copper, which contribute to muscle function, oxygen transport and immune support.

Blueberries are a real superfood. First, they are a good source of dietary fibre for digestive health. Then they’re rich in antioxidants like flavonoids and phenolic compounds that help reduce oxidative stress, combat inflammation and support brain and heart health in dogs. And last but not least, blueberries pack a powerful punch with vitamins C, K and E and minerals including manganese, potassium and magnesium.

Rolled oats are a nutritious, easily digestible whole grain that provides protein and soluble dietary fibre to support gut health, digestion and blood sugar stabilisation. They are a great source of complex carbohydrates, offering sustained energy release, especially for active dogs. Oats also contain vitamins E, K, B6 and B9, which aid energy metabolism and brain function, and essential minerals like iron, magnesium and phosphorus, which contribute to muscle function, bone strength and overall wellness.
Homemade chicken stock is a nutritious addition to your dog’s diet. It provides hydration and is a source of collagen, which supports joint health, skin elasticity, and digestive lining integrity. Although different ratios and methods make it impossible to itemise nutrient content, stock can also offer small amounts of minerals like potassium and magnesium, which contribute to muscle and nerve function.

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!