Goose Stew (Great Campfire Stew!!)

• 2 tablespoons virgin olive oil
• 2 large goose breasts or a mix of breast
• and thigh meat, cubed
• 1 large yellow onion, chopped
• 2-3 cloves garlic, chopped
• 1 tablespoon pancetta, chopped fine
• 3-4 large Yukon gold potatoes, peeled and cubed
• 5 carrots, diced
• 1 parsnip or turnip, topped, peeled and cubed
• 6 stalks celery, chopped
• 1 leek, white portion only, sliced into thin rings
• 1 teaspoon dried marjoram
• 1 teaspoon ground cumin
• 5-6 cups beef broth
• 2 teaspoons brown sugar
• Salt and freshly ground pepper to taste

1. Prepare and seal the veggies, except for potatoes, in two large zipper-lock bags at home (garlic, onion, leek and half the celery in one; carrots, turnip/parsnip, and the other half of celery in the other). Put the olive oil and pancetta in a small jar or plastic container.
2. Mix the sugar, salt, pepper and dried spices in a separate baggie. Take along 3-4 cans of broth. For best results, peel and cube your potatoes at camp. Refrigerated, prepped veggies will only hold a day or two; so if you’re not feeling optimistic about your first night’s feast, pack along some stew meat for this recipe. You can substitute vegetables of your choice and if you’re feeling adventurous, add a dash of chile flakes.
3. In a large stew pot, heat the oil. Sauté the pancetta, garlic, onion, leek and chopped celery until the onion is translucent — do not brown.
4. Stir in the cubed goose and cook over medium low heat until the meat is browned on all sides. Stir often.
5. Add the marjoram, cumin, broth and sugar and bring to a boil. Reduce heat and simmer 1 hour, adding broth as needed to keep vegetables covered.
6. Add the potatoes, carrots, parsnip and celery. Add salt and pepper to taste.
7. Return to a boil, then reduce heat and simmer for 40 minutes or until vegetables are tender.