Wild Goose & Barley Soup is a deeply satisfying, rustic dish that celebrates the bold, gamey flavor of wild goose with the hearty chew of pearl barley. This soup is ideal for cooler months — warming, nourishing, and layered with earthy aromatics. It’s a staple in traditional hunting cultures and makes a fantastic centerpiece for an autumn or winter gathering.
Place goose legs (or chopped carcass) in a large stockpot with cold water, onion, carrot, celery, bay leaf, peppercorns, and thyme.
Bring to a gentle simmer, skimming off any foam that rises.
Cover loosely and simmer for 1.5 to 2 hours, or until meat is tender and easily pulled from the bone.
Remove goose pieces and set aside to cool slightly.
Strain the broth and discard solids. Return broth to pot.
Shred the meat from the goose legs and discard bones. Set aside.
In a soup pot, melt butter or goose fat over medium heat.
Sauté diced onion, carrots, garlic, and optional root vegetables for 5–7 minutes, until softened.
Stir in tomato paste (if using), cooking 1–2 minutes to caramelize slightly.
Add rinsed barley to the pot.
Pour in goose broth (about 6 cups) and bring to a low boil.
Reduce heat, cover, and simmer for 45–60 minutes, or until barley is tender.
Stir in shredded goose meat and warm through for 5–10 minutes.
Season generously with salt and black pepper.
Stir in chopped parsley just before serving.
Serve with:
Dark rye bread, seeded sourdough, or oat biscuits
A glass of porter, red ale, or Syrah
Optional dollop of horseradish cream or grainy mustard on the side
Add mushrooms: Sauté wild mushrooms for earthy depth.
Use rice or farro: Instead of barley, substitute with short grain rice or farro for a different texture.
No wild goose? Substitute with duck legs, turkey thigh, or beef shank.
6 servings