Croatian-style Goose Stew

Ingredients

• 2 kg (4.4 lbs) goose meat, cut into pieces 2 kg (4.4 lbs) goose meat, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 red bell peppers, diced 2 red bell peppers, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons sweet paprika 2 tablespoons sweet paprika
• 1 teaspoon hot paprika (optional for extra heat) 1 teaspoon hot paprika (optional for extra heat)
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• 500 ml (2 cups) chicken or vegetable broth 500 ml (2 cups) chicken or vegetable broth
• Chopped fresh parsley, for garnish Chopped fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 7g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the onions and garlic, and sauté until they turn translucent.
3. 3.
   Add the goose meat to the pot and cook until browned on all sides.
4. 4.
   Stir in the diced bell peppers and tomatoes, and cook for a few minutes until they soften.
5. 5.
   Sprinkle the sweet and hot paprika over the ingredients, and stir well to coat everything evenly.
6. 6.
   Add the bay leaves, dried thyme, salt, and pepper to the pot, and give it a good stir.
7. 7.
   Pour in the chicken or vegetable broth, and bring the mixture to a boil.
8. 8.
   Reduce the heat to low, cover the pot, and let the stew simmer for about 2 hours or until the goose meat is tender.
9. 9.
   Once cooked, remove the bay leaves and adjust the seasoning if needed.
10. 10.
    Serve the Croatian-style Goose Stew hot, garnished with chopped fresh parsley.

Treat your ingredients with care...

• Goose meat — To ensure tender meat, marinate the goose pieces in a mixture of lemon juice, olive oil, and herbs for a few hours before cooking.
• Sweet and hot paprika — Use high-quality paprika for the best flavor. Adjust the amount of hot paprika according to your spice preference.
• Bay leaves — Dry bay leaves work well in this recipe, but if you have fresh bay leaves, use them for an even more aromatic stew.

Tips & Tricks

• For a richer flavor, let the stew sit overnight before serving. The flavors will meld together beautifully.
• If goose meat is not available, you can substitute it with duck or chicken for a similar taste experience.
• Serve the stew with a dollop of sour cream on top for added creaminess.
• Add a splash of red wine to the stew for a deeper flavor profile.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day.

Serving advice

Serve the Croatian-style Goose Stew in deep bowls, accompanied by crusty bread or creamy mashed potatoes. The stew is best enjoyed piping hot, allowing the flavors to fully develop.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley to add a pop of color. Serve it in rustic ceramic bowls to enhance the traditional feel of the dish.