Wild Canada Goose Curry
I recently created a delicious Wild Canada Goose Curry, and I am wondering why I had not attempted this sooner! Wild Canada Goose Curry can be defined as a savory, stew-like dish flavored with herbs and/or spices; based on a delicious paste of fresh and dried herbs and spices. Curry is unique and unlike any dish in Western cuisine.
It’s been a great waterfowl season here on the Chesapeake Flyway. I’ve spent several successful days with old friends, and new friends, huddled excitedly in blinds on the Eastern Shore of Maryland on the Chesapeake Flyway.
Successful days on the Chesapeake means a mother load of Canada geese! Looking for a bit of an easy out in expanding my portfolio of goose recipes, I did a little research on several ethnic cuisines. Because I have best success featuring goose as I would beef, my mission was to drill down on how beef is used in a variety of cultures.
Historically, the word “curry” was first used in British cuisine to denote dishes of meat (often leftover lamb) in a Western-style sauce flavored with curry powder. No wonder my Brit friends adore Curry! The first curry recipe in Britain appeared in The Art of Cookery made Plain and Easy by Hannah Glasse in 1747. This same cookbook became America’s most popular cookbook in 1776.
The main spices found in most curry powders of the Indian subcontinent are coriander, cumin, and turmeric; a wide range of additional spices may be included depending on the geographic region and the foods being included (fish, lentils, red or white meat, rice, and vegetables). I made my version in a pressure cooker, but you can also simmer on the stove for about 2 hours or till meat is fork tender.
Wild Canada Goose Curry
- 1 cup mixed basmati rice, brown rice, wild rice steamed in goose, venison, beef stock
- 1 cup goose, venison, beef stock for cooking goose
- 2 Large Wild Goose Breasts – cut into stew size chunks seasoned lightly with salt & pepper.
- 2 tablespoons olive oil
- 1 small yellow onion, thinly sliced
- 1 Tablespoon hot curry powder
- 1/2 cup plain homemade yogurt
- 3/4 cup coconut milk
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 14.5 ounce can diced tomatoes
- 1/4 cup fresh parsley leaves, roughly chopped
- Steam the rice in goose, venison. or beef stock till just tender.
- Heat the oil in pressure cooker set on Brown, or Saute’. Add the goose breasts chunks that have been seasoned with salt & pepper. cook till browned.
- Add the onion and cook, stirring frequently, for 2 minutes.
- Stir in the curry powder and cook, stirring, for 1 minute.
- Change your pressure cookers setting to cook/stew and set time for 50 minutes. When done, perform a quick release.
- Add the tomatoes, and simmer 3 minutes. Stir in the yogurt, coconut milk, and bring mixture back up to a simmer. Season with salt & pepper.
- Mound about 1/2 cup rice in the center of each plate, spoon the goose, and sauce around the rice mound and a little on the top. Sprinkle with parsley, and serve.