Follow along with The Urban Huntsman aka photographer, Danny Christensen, as he prepares and cooks a whole goose he hunted earlier that day in the Catskills. His notes on this dish: "It was the ending to a perfect day in the company of friends and family being thankful for the meal mother nature granted us."

By / Photography By Danny Christensen | June 19, 2017


Dice the goose breast 1-inch by 1-inch and brown the meat in a pan with two big spoons of butter over high heat. Roughly chop the onion and sausage and clean the mushrooms. Saute all three ingredients in a big pot over medium high heat with one big spoon of butter. Break the marjoram over the pot and put it in. Add the broth and beer. Roughly chop fennel, celery, carrots, tomatoes, and cabbage and add to the pot. Squeeze the half lemon into the pot. Add tarragon and chopped dill. Add the browned goose meat and all its juices. Turn heat down to medium and let it simmer for 3-8 hours and remember to stir. Add salt and pepper to taste.



  • 2 pounds goose breast
  • 1 large white onion
  • ½ sopressa sausage
  • 2 handfuls mushrooms
  • 1 handful fresh marjoram
  • 48 oz goose, duck, or vegetable broth
  • 1 good ale or stout beer
  • 3 big spoons of butter
  • 1 whole fennel bulb
  • 1 stalk celery
  • 4 carrots
  • 2 tomatoes
  • 1 small red cabbage
  • ½ lemon
  • 4 branches tarragon
  • 1 branch dill
  • salt and pepper, to taste
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