As a young waterfowler, I have wondered how I will be able to cook goose into a tasty meal that everyone will enjoy. Well, this recipe is the key to happiness! Grab your cast-iron skillet! We're going to make a goose pot pie!
Brianna May
Ingredients
- 1 lb. ground goose
- 2 medium carrots, halved and sliced into moons
- 2 cups peas
- 1 yellow onion, diced
- 1 pkg. (8 oz.) fresh mushrooms, sliced
- 3 cloves of garlic, chopped
- 2 tbsp. sour cream
- 2 tbsp. cream cheese
- 1 tbsp. thyme
- 1 tbsp. beef stock concentrate
- 2 tbsp. high-temperature cooking oil
- 2 tbsp. flour
- 3 tbsp. butter
- 1/2 can refrigerated biscuits
- salt and pepper to taste
Directions
- Preheat oven to 450 degrees.
- Melt 2 tbsp. of butter in a microwave-safe bowl. Set aside to use later.
- In a medium ovenproof pan, heat oil. Cook ground goose until browned; season with salt and pepper.
- Add carrots and mushrooms; season with salt and pepper; cook until browned and softened.
- Add 1 tbsp. butter, garlic, onion, and thyme; stir until lightly browned.
- Sprinkle flour over the mixture; stir until well-combined and browned about 1 minute.
- Gradually add 1 cup water, stirring until incorporated. Add stock concentrate and continue to stir until the mixture has thickened.
- Add peas, sour cream, and cream cheese; stir until well-combined. Remove from heat.
- Split biscuits in half, and cover the mixture with the biscuit halves, leaving about one-fourth of an inch from the side of the pan. Brush top with melted 2 tbsp. butter and place pan in oven. Bake 10-12 minutes, or until biscuits are golden brown.
Once the biscuits are golden brown, you're ready to chow down on some hearty goose pot pie! As with any wild game bird, watch out for shotgun pellets while you're eating. Nobody wants to go to the dentist because of their pie!
