After The Hunt with Chef John Folse | LPB
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Thursday, December 13, 2018
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Prep Time: 2½ Hours
Yields: 6 Servings

1 goose, cut into serving pieces
1 cup vegetable oil
1 cup flour
2 cups chopped onions
1 cup chopped celery
½ cup chopped green bell peppers
¼ cup minced garlic
2 (8-ounce) cans tomato sauce
1 (28-ounce) can diced tomatoes
3 quarts game bird stock
1 cup sliced mushrooms
½ cup dry red wine
1 tsp dried basil
1 tsp dried oregano
½ cup sliced green onions
¼ cup minced parsley
salt and cracked black pepper to taste
granulated garlic to taste

In a large Dutch oven, heat oil over medium heat. Add flour, stirring constantly until a dark brown roux is achieved. Add onions, celery, bell peppers and minced garlic and sauté 3–5 minutes or until vegetables are wilted, stirring occasionally. Add tomato sauce and tomatoes and cook 5 minutes. Add goose and cook 3–5 additional minutes. Stir in stock, 1 ladle at a time, until a stew-like consistency is achieved. Stir in mushrooms, red wine, basil and oregano and bring to a boil. Reduce heat, cover and simmer 1½–2 hours or until goose is tender, stirring occasionally. Additional stock may be added to maintain a stew-like consistency. Stir in green onions and parsley and cook an additional 10 minutes. Adjust seasonings to taste with salt, pepper and granulated garlic. Serve over steamed white rice.

From “After the Hunt: Louisiana’s Authoritative Collection of Wild Game & Game Fish Cookery,” Chef John Folse, Owner & CEO of Chef John Folse & Company, 2517 South Philippe Avenue, Gonzales, La. 70737,

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