Waterfowl Stew with Red Wine

By maggio.jeremy

A little wine adds a lot of flavor to this hearty stew featuring duck or goose, carrots, onions, bacon, mushrooms and potatoes. Serve with a crusty bread and enjoy!

Ingredients

• 4 cups duck and/or goose breast fillets, cut into 1 to 2 inch cubes
• 1 1/2 cups flour
• 1 tablespoon salt
• 2 tablespoons freshly ground black pepper
• 1/2 pound roughly chopped bacon
• 1 cup DRY red wine
• 1 1/2 - 2 cups each chopped onion, celery and carrot
• 6 minced garlic cloves
• 1 quart beef or game broth
• 2 cups roughly chopped potatoes ( 1 inch pieces)
• 2 cups halved mushrooms (optional)
• 1 cup seeded and diced tomato (optional)
• 1/4 cup chopped fresh parsley

Details

Servings 8
Preparation time 20mins
Cooking time 120mins

Preparation

Step 1

Place flour, salt and pepper in a gallon-sized bag and mix well. Add cubed meat to the bag and shake vigorously to coat evenly. Remove meat and shake to remove excess.

Heat bacon pieces in a heavy pot over medium-high heat. remove bacon and reserve. Add meat to the pot and brown evenly on all sides. Remove meat and reserve. Ass 1/2 cup dry red wine to the pot and scrape with a wooden spoon to remove any bits stuck to the bottom.

Add onion, celery and carrots. Cook over medium-high heat until onions are translucent. Add garlic. Return browned meat and bacon to the pot. Add broth and remaining wine. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours.

Check meat for done-ness. It should be soft enough to break apart with moderate pressure. If it is still very firm, cover and continue for another hour. Once the meat is tender add potatoes, mushrooms, and, if desired, an additional splash of red wine. Cook, uncovered, for 20 minutes or until potatoes are tender. Add tomato and parsley. Season to taste with salt and pepper.