Wild Goose Legs Braised in Beer with Blueberries & Spätzle
- Yield: 4 Servings
Think of the enjoyment tasting all your favorite beers to choose the best one for this recipe!
- GOOSE INGREDIENTS:
- 4 wild goose legs
- sea salt
- freshly ground pepper
- 1 tablespoon vegetable oil
- 4 bacon strips
- 3 onions, peeled and sliced
- 4 garlic cloves
- 1 teaspoon dried thyme, or fresh sprig of thyme
- 3 cups of your favorite beer, or enough to cover legs
- 8 ounces blueberries
- SPÄTZLE INGREDIENTS:
- 1 1/2 cups sifted all-purpose flour
- 1/4 teaspoon sea salt
- freshly ground pepper
- pinch of nutmeg
- 1 tablespoon fresh parsley, chopped
- 2 whole eggs
- 1/8 cup water, (approximately)
- 2 tablespoons butter
- TO PREPARE THE GOOSE LEGS:
Slice off any loose pieces of skin. Season the legs on all sides with salt and pepper, and dredge with flour, shaking off any excess.
- In a pan just large enough accommodate the 4 goose legs, heat the vegetable oil over medium heat. Add the bacon strips and sauté until browned. Remove bacon strips with slotted spoon and reserve.
- Add the seasoned goose legs and brown on all sides. Add the onions and simmer until onions are translucent, about 4 minutes.
- Add garlic, thyme and beer, enough beer to cover the legs. Bring to a boil. Cover and simmer until the legs are tender, about 35 - 40 minutes. Cooking times will vary depending
on size of goose legs. Test for doneness with a fork, meat should be tender and juices will be clear. Remove from heat, taste broth and adjust seasonings.
- TO PREPARE THE SPÄTZLE:
Place the flour in a large mixing bowl with the salt, nutmeg, pepper and parsley.
- Break the eggs into a small bowl and beat well with a fork. Gradually pour the eggs into the flour, mixing thoroughly with your hand or a flexible rubber spatula. Add the water a little at a time and mix until the dough no longer adheres to the sides of the bowl. The dough should be rather firm, the consistency of a thick batter.
- Bring 2 quarts of water with 2 tablespoons of salt to a rapid boil. Cover the pot of water with a spätzle maker or a colander with large holes (1/4 to 3/8 inch in diameter) Force the dough through the holes with the rubber spatula. Use about one-third of the dough at a time. Allow the spätzle to cook until they rise to the surface, about 3 to 5 minutes. Using a slotted spoon, transfer the cooked spätzle into a large bowl of cold water. Repeat until all the dough is used.
- To serve, thoroughly drain the spätzle in a colander. Melt the butter in a skillet. When the butter begins to brown, add the spätzle and sauté for 1 to 2 minutes until hot. Season with salt and pepper.
- TO SERVE:
Place one goose leg on each warmed plate. Spoon 2 - 3 tablespoons broth over each leg. Scatter 1/4 blueberries on to plates and arrange a bacon strip over each goose leg. Serve with rice or spätzle.
- Course: Entrée