Recipe: Ian's Steel Shot Stew

Ingredients:

6 goose legs
2 carrots
2 potatoes
1 sweet potato
2 stalks celery
1 large onion
3 cloves garlic (diced)
1 jar canned tomatoes
15 cherry tomatoes (optional)
10 brussel sprouts (optional)
corn nibblets or green peas (from freezer)
4 cups broth (turkey, beef, chicken or veggie)
1/2 teaspoon oregano
1/2 teaspoon rosemary
1/2 teaspoon thyme
3 bay leaves
salt (or fish sauce) and pepper to taste

Instructions:

Peel and chop all veggies into bite size pieces.  Put all of the ingredients into the slow cooker with the meat and carrots on the bottom and the sweet potato on the top.  Fill with broth until all the veggies and meat are covered.  Cook on low for several hours until the goose meat falls off the bone.  Add peas or corn during the last half hour so as to not overcook.

Beginning.

Middle.

End.

Notes:  

We use goose legs right out of the freezer.  There is no need to thaw but it means the stew must cook longer.  If you don't have goose meat, you could substitute stewing beef.

Feel free to replace or substitute any veggies or spices to suit your family's tastes.  We often use leftover garden veggies and whatever homemade broth we have in the freezer.

Be sure to feed all veggie scraps to your chickens or save them for ours!  They love fresh veggie scraps.

Helpful Hints:

This makes a hearty, delicious and healthy meal.  Best of all - it is super easy.  The only caveat is that when using wild meat, you must be careful not to chomp down on any rogue steel shot as doing so might mean an emergency trip to the dentist!