Beer Braised Goose Legs on Egg Noodles with Red Cabbage
There is a story behind this recipe. On a recent episode of the Harvesting Nature Wild Fish and Game Podcast (episode 418) Justin and I came up with a recipe on the fly. Scrolling through Instagram, the first wild game he encountered was goose, so we collaborated on a brand new goose recipe in real time, tossing ideas back and forth and writing it all down so we could cook it later.
We chose goose legs since many don’t know just how good the legs can be, and decided to do a simple braise on them so that anyone could easily follow this recipe without needing fancy tools like sous vide machines, pressure cookers, or smokers.
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We bandied ideas back and forth until a workable recipe coalesced and that is what you have before you. The recipe definitely has a German flair to it, so using a German-style beer will work best. One of Justin’s suggestions, ground fennel with the cabbage, was a pairing I wasn’t very sure about but I was pleasantly surprised at how well the flavors worked together. The man knows his stuff!
I was very happy with how it turned out, and I’m excited to share it with you. I made the recipe for two as I only had two goose legs available, but feel free to double the recipe to make it for four. Goose can vary in age, and therefore in toughness, so you may have to braise the legs longer than I did to achieve tenderness. If using duck legs, you can reduce the cooking time significantly.
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