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Gary Howey

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“Harvesting Nature” Canada Goose Thai Red Curry by Shawn WestCourse

Entered by Gary Howey

Former tournament angler, hunting and fishing guide. Inducted into the National Freshwater Fishing "Hall of Fame" in 2017. Active member of the Association of Great Lakes Outdoor Writers (AGLOW), Past Executive Director (AGLOW). Howey has been an outdoor communicator since 1980 with his award winning syndicated "Of the Outdoors" columns appearing in magazine, newspapers, and tabloids throughout he upper Midwest and nationally.

July 13, 2021

Prep time
Cooking time


• 4 Canada goose legs (skinless, thighs attached)
• 2 tbsp. coconut oil
• 100 g Thai red curry paste
• 400 ml coconut milk
• 2 cups chicken broth
• 2 tbsp. fish sauce
• 250g vermicelli rice noodles
• Chopped snow peas to garnish
• Chopped cilantro to garnish (optional)


• Preheat an oven to 300 degrees Fahrenheit.
• Place a large pot or Dutch oven over medium-low heat and add the coconut oil.
• Slowly brown the goose legs on all sides and set aside.
• Add the curry paste to the pot and stir for a minute or two until fragrant.
• Add the goose legs back in and toss to coat with the curry paste.
• Pour in the coconut milk, fish sauce, and chicken broth and stir to combine everything. The liquid should just cover the legs. If necessary, add more chicken broth.
• Place the container into the oven and let slowly simmer for 3 hours.
• Add the rice noodles to boiling water for 3 minutes.
• Remove the noodles from the water and run them under cold water to stop the cooking process.
• After three hours, remove the pot from the oven and pull the legs out.
• Cool the legs on a cutting board. Once cool enough to handle, shred the meat from the leg bones and return the meat to the pot.
• In a bowl place a handful of noodles and then ladle the meat and curry broth over top.
• Garnish with chopped snow peas and cilantro.
• Finish with a spoonful of sambal, sriracha, or your preferred hot sauce.

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