Canada Goose Thai Red Curry

Latest posts by Shawn West (see all)

There is great debate around exactly “how much” of a goose people should be eating. There are purists who absolutely refuse to do anything other than pluck whole birds, but I only do that the plumpest late-season geese that have been feeding on corn and grain for weeks. “Breasting out” a goose is exactly that, and every bird we shoot gets at least that treatment, with the meat either going into a grind pile, or my personal preference, serving as a substitute in almost any dish that calls for beef. There are those that pluck the livers and hearts, and I thoroughly enjoy grilled goose hearts.

But what of the thighs and drumsticks? Almost nobody I know bothers with these, and I can tell you they are missing out. I get quizzical looks from some people when I start peeling out the legs on a goose, but slow-cooked or braised, these are my absolute favourite part of a Canada goose to eat. This is an incredibly simple one-pot meal, and it is packed with great texture and taste.

Listen to our Podcast
Apple Podcasts, Google, Spotify, Amazon Music

Like what we are creating? Buy us a coffee to say thanks!

Canada Goose Thai Red Curry

Recipe by Shawn WestCourse: Wild Recipes
Servings

4-6

servings
Prep time

30

minutes
Cooking time

4

hours 

Ingredients

  • 4 Canada goose legs (skinless, thighs attached)

  • 2tbsp coconut oil

  • 100g Thai red curry paste

  • 400ml coconut milk

  • 2 cups chicken broth

  • 2tbsp fish sauce

  • 250g vermicelli rice noodles

  • Chopped snow peas to garnish

  • Chopped cilantro to garnish (optional)

Preparation

  • Preheat an oven to 300 degrees Fahrenheit.
  • Place a large pot or Dutch oven over medium-low heat and add the coconut oil.
  • Slowly brown the goose legs on all sides and set aside.
  • Add the curry paste to the pot and stir for a minute or two until fragrant.
  • Add the goose legs back in and toss to coat with the curry paste.
  • Pour in the coconut milk, fish sauce, and chicken broth and stir to combine everything. The liquid should just cover the legs. If necessary, add more chicken broth.
  • Place the container into the oven and let slowly simmer for 3 hours.
  • Add the rice noodles to boiling water for 3 minutes.
  • Remove the noodles from the water and run them under cold water to stop the cooking process.
  • After three hours, remove the pot from the oven and pull the legs out.
  • Cool the legs on a cutting board. Once cool enough to handle, shred the meat from the leg bones and return the meat to the pot.
  • In a bowl place a handful of noodles and then ladle the meat and curry broth over top.
  • Garnish with chopped snow peas and cilantro.
  • Finish with a spoonful of sambal, sriracha, or your preferred hot sauce.

Shawn West

I grew up in a family of anglers and hunters, and time spent in the Ontario outdoors with my father, siblings, uncles, cousins, and friends figured large in shaping who I am now. The most valuable lesson of the outdoors that I learned as a youth was that nothing took more importance than respecting the life of the animal that you had just hunted.

Leave a Reply

Your email address will not be published. Required fields are marked *

Support our Work

Buy Us a Coffee