Canada Goose Leg Chili – Project Upland

A wealthy, spicy chili with tender goose meat that’ll heat you up this winter

For starters, Canada goose ought to all the time style scrumptious, and that features the legs. Like all set of untamed fowl thighs and legs, these cuts are riddled with collagen that requires low-and-slow cooking to interrupt down and tenderize over time. However as soon as tender, they’re a particular deal with.

With this chili recipe, you’ll be able to certainly incorporate a sous-vide cooker, which is a culinary device that regulates a water bathtub to a 1/10 of a level. Meat, when sealed and positioned within the water bathtub, will slowly prepare dinner. It’s an amazing device for more durable cuts like wild fowl wings, thighs, and legs, because it’s very hands-off and can proceed doing its job nicely into the night time whilst you sleep soundly.

Whereas I like to recommend a sous vide for any critical wild-game prepare dinner, it’s not important right here. These goose legs will tenderize within the chili sauce—it’ll simply take extra time and be a bit extra hands-on, as you have to to observe to ensure the legs stay submerged within the sauce and that the sauce isn’t drying out.

By searing and simmering these goose legs, we’re basically braising the meat, which is the tactic of slowly cooking meat in liquids so it should tenderize. Ultimately, you need to obtain that fall-off-the-bone texture to your goose meat.

Through the use of the canned enchilada sauce, we’re eliminating the method of rehydrating a medley of chile peppers and urgent them via a conical strainer to provide a paste. But when that’s your factor—and if you understand how to do it nicely—I’d say put within the effort, in case you obtained the time, versus the canned sauce.

Canada Goose Leg Chili

Jack Hennessy

Wealthy and spicy, this recipe takes full benefit of the tenderizing results of low-and-slow cooking

Prep Time 30 minutes minutes

Cook dinner Time 6 hours hrs

Marinating Time 14 hours hrs

Complete Time 20 hours hrs 30 minutes minutes

Course Important Course, Facet Dish

Delicacies American

Servings 4

Energy 990 kcal

Marinade

12 oz crushed tomatoes½ cup beef inventory¼ cup port wine2 cloves garlic freshly minced2 tbsp Sambal chili paste2 tbsp honey

Chili Combine

1 medium yellow onion finely dicedSalted butter16 oz Enchilada sauce Las Palmas or related, probably extra1 cup beef inventory probably extra1 cup crimson or darkish ale probably extra3 tbsp morello cherry preserves½ tsp paprika½ tsp granulated garlic½ tsp cumin½ tsp coriander1½ tbsp chili powder

Create the marinade by combining all its components in a medium saucepan and bringing it to a low simmer. Permit to simmer for half an hour, then let it cool. Put it within the fridge to get chilly.

Evenly salt the goose legs on all sides. As soon as the marinade is chilly, add the goose legs to the marinade. In case you plan to make use of a sous vide, seal the marinade with legs in a bag and sous vide at 170 F for 14 hours. If not utilizing a sous vide, marinate the legs in a single day.

In a big skillet, warmth on medium-low, add the finely minced onion and flippantly salt it. Stir it till seared and caramelized, roughly 20-Half-hour. Add the enchilada sauce, beef inventory, ale, morello cherry preserves, paprika, granulated garlic, cumin, coriander, and chili powder. Stir the components and switch warmth to low.

Add the goose legs to the skillet and canopy. If the legs have been sous-vide cooked forward of time, this course of received’t take as lengthy (maybe 1-2 hours). On the 1-hour mark, you could want to lower meat off the bone into chunks and add again to the skillet for an additional hour. If the legs weren’t sous-vide cooked forward of time, this course of may take upwards of 6 hours or longer, throughout which you’ll seemingly want so as to add enchilada sauce, beef inventory, and ale into the skillet to maintain it from drying out.

Chili is completed when goose-leg meat is tender.

Energy: 990kcalCarbohydrates: 30gProtein: 43gFats: 77gSaturated Fats: 22gPolyunsaturated Fats: 9gMonounsaturated Fats: 41gLdl cholesterol: 181mgSodium: 1487mgPotassium: 1305mgFiber: 5gSugar: 17gVitamin A: 2095IUVitamin C: 24mgCalcium: 90mgIron: 9mg

Key phrase chili, Goose, Soup

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