Braised Goose with Red Cabbage

Experience canada goose at its finest with this slow-braised recipe. The key is low and slow braising, which ensures fall-off-the-bone tender meat in a rich, flavorful sauce every time you make it.

German technique meets North American game

Central European Heritage This preparation draws from German and Austrian hunting traditions where game birds are paired with sweet-sour red cabbage, creating perfect fall and winter comfort food.

Ingredients (Serves 8-10)

• 1 whole Canada goose, cut into pieces
• 3 tbsp vegetable oil
• 2 onions, sliced thin
• 2 lbs red cabbage, shredded
• 2 apples, sliced thin
• 1/4 cup red wine vinegar
• 2 tbsp brown sugar
• 1 cup red wine
• 2 cups chicken stock
• 2 bay leaves
• 1 tsp caraway seeds
• 4 juniper berries, crushed (optional)

Method

1. Browning: Brown the goose pieces in your Dutch oven until deeply golden on all sides. Work in batches if needed.

2. Vegetable Base: In the same pot, sauté sliced onions until they turn golden and sweet.

3. Cabbage Addition: Add shredded red cabbage, apple slices, and your seasonings. The color will be stunning.

4. Liquid Addition: Pour in red wine vinegar, red wine, and stock. The acid brightens all the rich flavors.

5. Long Braise: Cover tightly and braise at 325°F for 2 1/2 to 3 hours.

6. Tenderness Check: The goose should be completely fork-tender, about 1 1/2 to 2 hours, falling away from the bone.

7. Adjustment: Taste and adjust the sweet-sour balance before serving. A touch more sugar or vinegar might be needed.

Storage: Improves overnight, reheat gently