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A collection of recipes for cooking a goose. What something different for your Holiday Meal? Try a roast goose for a change!!

Goose Recipes Disk 108

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APACHE WILD GOOSE

BAKED GOOSE 1

BAKED GOOSE 2

BAKED GOOSE WITH WINE SAUCE

BAYOU ROAST GOOSE

BRAISED WILD DUCK OR GOOSE

CHEF ALFREDS GOOSE

CHINESE HONEY GOOSE

CROCKPOT GOOSE

FRUITED STUFFED WILD GOOSE

GANNET SOLON GOOSE

GOOSE BREAST & RASPBERRY SAUCE

GOOSE BURGERS

GOOSE ON THE BARBECUE

GRILLED GOOSE WITH PRUNE STUFFING AND GRAVY

HOLIDAY CHRISTMAS GOOSE

OREGON ROAST YOUNG GOOSE

ROAST GOOSE & WILD RICE

ROAST WILD GOOSE 1

ROAST WILD GOOSE 2

ROAST WILD GOOSE WITH SAGE STUFFING

ROASTING A WILD GOOSE OR DUCK

ROASTING AN OLD WILD GOOSE

SAVORY WILD GOOSE STEW

SMOKED WILD CANADA GEESE

STEAM ROASTED GIANT GOOSE

TWICE STUFFED GOO SE

WILD GOOSE 1

WILD GOOSE 2

WILD GOOSE 3

WILD GOOSE 4

WILD GOOSE A L ORANGE

WILD GOOSE CASSOULET

WILD GOOSE GUMBO

WILD GOOSE WITH POTATOES AND ONIONS IN GRAVY

WILD GOOSE WITH GIBLET STUFFING

WINDSOR CANADIAN GOOSE

WILD GOOSE 1 > Back to Top <


1 Goose
2 Apples
1 Carrot
1 Bay leaf
1/2 teaspoon Thyme
1 cup Red wine, dry
Salt
3 Onions
2 Strips bacon
1 Stalk celery
3 Sprigs parsley
2 cans Consomme
1 Tablespoon Cornstarch

Soak plucked and cleaned goose overnight in well salted water. Rinse and dry, then stuff with 2 onions and 2 apples, both quartered. Place breast side up in open roaster pan and cover with 2 strips thick bacon. Brown in 475 degree oven until bacon is crisp. Take all fat from pan and discard. Remove bacon. Add to the pan 1 onion, quartered, 1 carrot, quartered, 1 cut up stalk of celery, 1 bay leaf, 2 or 3 sprigs of parsley, 1/2 teaspoon thyme, 2 cans consomme with 2 cans water, and 1 cup of dry red wine. Cover the pan and roast at 375 degrees for 2 to 2-1/2 hours, basting often. Goose should be done so that meat will readily pull off carcass. Remove goose from roaster and place on warm platter. Remove and discard stuffing. Strain the gravy and thicken with 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Correct seasoning if necessary. Serve with wild rice. Yield: 4 To 6 serving

CHINESE HONEY GOOSE > Back to Top <

1 Whole goose

HONEY SYRUP MIXTURE
1 Lemon
4 cups Water
3 Tablespoon Honey
3 Tablespoon Dark soy sauce
2/3 cup Rice wine or dry sherry

IF THE GOOSE IS FROZEN, thaw it thoroughly. Rinse the goose well and blot it completely dry with paper towels. Insert a meat hook near the neck. Using a sharp knife, cut the lemon into 1/4-inch slices, leaving the rind on. Combine the lemon slices with the rest of the honey syrup ingredients in a large pot and bring the mixture to a boil. Turn the heat to low and simmer for about 20 minutes. Using a large ladle or spoon, pour this mixture over the goose several times, as if to bathe it, until all of the skin is completely coated with the mixture. Hang the goose in a cool, well-ventilated place to dry for 4-or-5 hours, or hang it in front of a cold fan for about 3 hours--in either case, the longer the better. Once the goose has dried, the surface of the skin will feel like parchment. Preheat the oven to 475F. Meanwhile, place the goose on a rack in a roasting pan, breast side up. Put 2/3 cup of water into the roasting pan. Now put the goose into the oven and roast it for 15 minutes. Reduce heat to 350F and continue to roast for 1 hour and 10 minutes. Remove the goose from the oven and let it sit for at least 10 minutes before you carve it. Using a cleaver or sharp knife, cut the skin and meat into pieces and arrange them on a warm platter. Yield: 6 Servings

APACHE WILD GOOSE > Back to Top <

1 Wild goose, well cleaned & picked, do not skin.
2-1/2 quarts Cornbread crumbs
1 large Onion, chopped fine
2 Jonathan apples, diced
Salt and pepper
Sage
Garlic
Goose giblets

Boil giblets until tender, remove skin, and chop fine. Combine with cornbread crumbs, onions and apple. Mix well and add salt and pepper, sage, garlic and other seasonings to taste. Moisten and stuff goose. Place goose in roasting pan and spread with about 2 T. butter, and then sprinkle with a little flour. Roast in 350 degree oven until done, which will take about 15 to 20 minutes per pound. Baste often. Yield: 1 Recipe


1 Wild goose, well cleaned & picked, do not skin.
2-1/2 quarts Cornbread crumbs
1 large Onion, chopped fine
2 Jonathan apples, diced
Salt and pepper
Sage
Garlic
Goose giblets

Boil giblets until tender, remove skin, and chop fine. Combine with cornbread crumbs, onions and apple. Mix well and add salt and pepper, sage, garlic and other seasonings to taste. Moisten and stuff goose. Place goose in roasting pan and spread with about 2 T. butter, and then sprinkle with a little flour. Roast in 350 degree oven until done, which will take about 15 to 20 minutes per pound. Baste often. Yield: 1 Recipe

BAKED GOOSE 1 > Back to Top <

2 Tablespoons white flour
5 medium onions, peeled & quartered
1 cup apple juice
1 large oven cooking bag salt
Pepper

Preheat oven to 350 degrees. Trim goose breasts of all fat, silver skin, connective tissue and especially all steel shot. Slice breasts into 1/4" slices. Combine sliced goose, onions, apple juice,salt and pepper in mixing bowl. Shake flour in large oven cooking bag and place bag in 2 qt. casserole dish. Add the goose mixture to cooking bag, turning the bag to mix the contents. Close bag with nylon tie and make six H" slits in top. Bake 1 1/2 to 2 hours, or until tender. Serve over wild rice or noodles, garnished with fresh parsley. Tastes similar to round steak or beef tips. Serves 5 to 6. Yield: 4 Servings

2 Tablespoons white flour
5 medium onions, peeled & quartered
1 cup apple juice
1 large oven cooking bag salt
Pepper

Preheat oven to 350 degrees. Trim goose breasts of all fat, silver skin, connective tissue and especially all steel shot. Slice breasts into 1/4" slices. Combine sliced goose, onions, apple juice,salt and pepper in mixing bowl. Shake flour in large oven cooking bag and place bag in 2 qt. casserole dish. Add the goose mixture to cooking bag, turning the bag to mix the contents. Close bag with nylon tie and make six H" slits in top. Bake 1 1/2 to 2 hours, or until tender. Serve over wild rice or noodles, garnished with fresh parsley. Tastes similar to round steak or beef tips. Serves 5 to 6. Yield: 4 Servings

BAKED GOOSE WITH WINE SAUCE > Back to Top <

1 Wild goose
3 Dozen prunes
Chicken broth
1 Onion; chopped
1/2 Stick butter
1 cup Soft bread crumbs
1/2 pound Sausage
1 Egg
Salt and pepper to taste
1/2 teaspoon Sage
1 Tablespoon Minced parsley

WINE SAUCE
3 cups Chicken broth
4 Tablespoons Goose drippings
1 Tablespoon Each wine; brandy & gin
Flour to thicken

Cover prunes with chicken broth. Cook until tender. Drain and remove seeds from prunes. Saute onion in butter. Cook sausage, drain and crumble. Combine all ingredients and stuff goose. Run goose with oil and bake at 350 for 3-4 hours or until tender. Baste occasionally with drippings. WINE SAUCE: Boil stock down to 2 cups. Add remaining ingredients, except flour. Heat thoroughly, add flour to thicken and simmer 5 minutes. Yield: 6 Servings

BAKED GOOSE 2 > Back to Top <

1 Goose
1 cup Flour
3/4 cup Olive oil
2 large onions chopped
2 Cloves garlic minced
1 can Cream of mushroom soup
3 cups Sauterne wine
1 teaspoons Cayenne pepper
1 Lemon,juice of
1 Bay leaf
1 Tablespoon Worchestershire
1 Turnip,peeled whole
1/2 cup Parsley (fresh)
3 cups Water
Vinegar
Marinate (see directions)
1/4 Vinegar
3/4 Water

If goose is wild,marinate in a solution of 1/4 vinegar & 3/4 water, enough to cover goose, for 4 to 12 hours. If domestic marinate in this solution 1 to 3 hours. Remove the goose from marinate solution & wash real well with cold water. Drain well & Salt & pepper with red Cayenne pepper.

Place turnip inside goose. Brown flour slowly, over low fire, in olive in roaster until brown, add onions, parsley. Stir for 2 or 3 minutes. Add 3 cups water, garlic, wine, mushroom soup, lemon juice, worchestershire & bay leaf (on toothpicks to removed after 1 hour of cooking). Place goose on rack & place in roaster, cover & baste occasionally. Add water if necessary. Add salt & pepper to gravy if needed. Cook in 375 degree oven 2 hours, removing cover to brown if need. Yield: 1 Goose

BAYOU ROAST GOOSE > Back to Top <

1 Wild goose, (6- to 8-lbs) giblets reserved
Garlic salt, to taste
Paprika, to taste
1 Carrot, chopped
1-1/2 Celery ribs, chopped
1-1/4 teaspoon Salt
1 Onion, chopped
4 Tablespoons Flour
1 cup Sour cream
4 ounces canned mushrooms

Wipe goose as dry as possible inside and out with paper towels. Season with garlic salt and paprika. Put on a rack in a shallow baking pan and roast, uncovered, at 325 degrees for 1 hour, or until goose is browned and fat is rendered. Pour off liquid fat, reserving 3 tablespoons. Meanwhile, simmer goose giblets, neck, and wing tips in water to cover with carrot, celery, and 1 teaspoon salt. In reserved 3 tablespoons of goose fat cook the onion soft and yellow; stir in 2 tablespoons of the flour, then blend in liquid from the giblets. If necessary, add water to make 1 cup. Stir remaining 2 tablespoons flour into sour cream and then blend into gravy; season with remaining salt, or to taste. Put goose back in roaster and pour gravy and mushrooms over it. Cover roaster and roast for another 2 hours. This recipe yields 6 to 8 servings.

1 Wild goose, (6- to 8-lbs) giblets reserved
Garlic salt, to taste
Paprika, to taste
1 Carrot, chopped
1-1/2 Celery ribs, chopped
1-1/4 teaspoon Salt
1 Onion, chopped
4 Tablespoons Flour
1 cup Sour cream
4 ounces canned mushrooms

Wipe goose as dry as possible inside and out with paper towels. Season with garlic salt and paprika. Put on a rack in a shallow baking pan and roast, uncovered, at 325 degrees for 1 hour, or until goose is browned and fat is rendered. Pour off liquid fat, reserving 3 tablespoons. Meanwhile, simmer goose giblets, neck, and wing tips in water to cover with carrot, celery, and 1 teaspoon salt. In reserved 3 tablespoons of goose fat cook the onion soft and yellow; stir in 2 tablespoons of the flour, then blend in liquid from the giblets. If necessary, add water to make 1 cup. Stir remaining 2 tablespoons flour into sour cream and then blend into gravy; season with remaining salt, or to taste. Put goose back in roaster and pour gravy and mushrooms over it. Cover roaster and roast for another 2 hours. This recipe yields 6 to 8 servings.


BRAISED WILD DUCK OR GOOSE > Back to Top <

2 large or 4 small Ducks (or1 medium Goose)
Coarse salt as needed
8 Bay leaves
1/4 cup Peppercorns
1 teaspoon Leaf thyme
4 Whole allspice
1 Apple, quartered
2 Ribs celery, snapped in half
1 medium Carrot, coarsely chopped
1 medium Onion, coarsely chopped
1/4 cups Cooking oil
1 cup Dry red burgundy, divided
1 cup Brown veal stock OR
2 Bouillon cubes dissolved in water
1/2 teaspoon Cornstarch
2 Tablespoon Dry red burgundy Or water
1 Heaping Tablespoon cold butter, if desired

Preheat oven to 400 degrees F. Rub ducks inside and out with salt. Choose a roasting pan that is large enough to accommodate the birds without crowding. Put the pan in the oven to preheat. Place bay leaves, peppercorns, thyme, allspice, celery and apple chunks inside the ducks, dividing evenly between ducks.

Tress the ducks with butcher twine so that they retain their shape while cooking. Pour oil into the hot roasting pan and place the ducks in, breast side up. Brown for approximately 20 minutes, turning after 10 minutes to brown all sides. Lower oven temperature to 325 degrees F. Add onions and carrots and turn the birds breast side down. Cover and cook 20 more minutes. Then add half the wine and half the stock and continue to braise the birds for 1-1/2 hours more, covered. Turn the birds occasionally (every 20 minutes or so) during the braising, adding the remaining wine and stock as needed to keep the roasting pan moist. Should all liquid evaporate, add a little water.

To test for doneness, pinch drumsticks with fingers. If they don't yield, continue cooking. Transfer cooked birds to a baking sheet and cover to keep warm. Strain juice from the roasting pan into a small saucepan.

Carefully skim off all fat from the juice and discard. If more than a 1/2 cup of juice remains, boil it briefly to reduce the amount. Dissolve arrowroot or cornstarch in 2 tablespoons burgundy or water and add to juice to thicken. Stir, bring to a boil and remove from heat. Add the butter and stir again. Taste and correct the seasonings if necessary. Before serving, split the ducks in half lengthwise, removing loose bones from inside. Place the ducks on a cookie sheet in a 500 degree F. oven for approximately 10 minutes to crispen. Serve immediately. Serves 4.

CHEF ALFREDS GOOSE > Back to Top <


1 Wild goose, dressed, (6 to 8 lbs.)
2 pounds Potatoes
Goose liver, chopped fine
2 medium Onions, chopped
1 Tablespoon Butter
1/2 teaspoon Thyme
1/2 teaspoon Sage or poultry seasoning
1 teaspoon Salt
1/4 teaspoon Pepper
2 Tablespoon Fat
1/4 cup Water
Flour for dredging

Clean and dress goose; wash in cold water, being sure that cavity is clean. Let stand in cold water for at least 1 hour before cooking. For the stuffing, boil the potatoes in salted water with their jackets on. After they have cooked, peel and mash while hot.

Lightly saute the goose liver and chopped onion in the butter. Add to the mashed potatoes, together with the herbs, salt and pepper. (You can be generous with the pepper, as the stuffing is best if very hot.)

Spoon stuffing into the cavity of the goose and sew with cord and skewers. Do not overstuff. Place on a rack in an uncovered baking pan; baste with the fat. Add water and bake at 350 F. for 2 hours, basting frequently. In the last half hour, dredge the breast with a small amount of flour. Baste again with the hot drippings so the skin will get crisp and brown. Serve hot with applesauce. Yield: 6 Servings

TWICE STUFFED GOOSE > Back to Top <

1 Goose (or duck)
3 Onions -- chopped
2 packages Brown/wild rice
1 cup Mushrooms -- chopped
1/2 cup Green olives -- halved or chopped
1 can Condensed Cream of Mushroom soup

1. In a big sauce pan, prepare the rice (I use Uncle Ben's) just as the package dictates.

2. In a separate skillet, saute the mushrooms, onions, and olives with butter. Mix the rice and the sauted stuff together.

3. Stuff this mixture into the bird's cavity, packing in as much as you can.

4. Place the bird in a pan or casserole that has tall sides, with just enough room for him to fit in. Pack the rest of your rice mixture around the bird, and on top. Bake at 190F for 1 hour, then turn it down to 160F for 4 hours (depending on your elevation).

5. Remove the bird from the oven, and place him on a separate platter. Scoop out all the stuffing and mix it all together with the stuffing that was on and around the bird. Re-stuff the bird. With the stuffing that is left, mix it with the soup, UNDILUTED, straight from the can, and re-pack that around the bird as before. Return to the oven (325) (160) for another hour. Yield: 1 Servings


1 Goose (or duck)
3 Onions -- chopped
2 packages Brown/wild rice
1 cup Mushrooms -- chopped
1/2 cup Green olives -- halved or chopped
1 can Condensed Cream of Mushroom soup

1. In a big sauce pan, prepare the rice (I use Uncle Ben's) just as the package dictates.

2. In a separate skillet, saute the mushrooms, onions, and olives with butter. Mix the rice and the sauted stuff together.

3. Stuff this mixture into the bird's cavity, packing in as much as you can.

4. Place the bird in a pan or casserole that has tall sides, with just enough room for him to fit in. Pack the rest of your rice mixture around the bird, and on top. Bake at 190F for 1 hour, then turn it down to 160F for 4 hours (depending on your elevation).

5. Remove the bird from the oven, and place him on a separate platter. Scoop out all the stuffing and mix it all together with the stuffing that was on and around the bird. Re-stuff the bird. With the stuffing that is left, mix it with the soup, UNDILUTED, straight from the can, and re-pack that around the bird as before. Return to the oven (325) (160) for another hour. Yield: 1 Servings


CROCKPOT GOOSE > Back to Top <

Filleted breasts of 1 goose
1 pound Fresh mushrooms
1 medium Onion, chopped
4 large Stalks celery, chopped
4 Hungarian yellow hot peppers, chopped
1 Tablespoon Salt
1 teaspoon Pepper
1 can Cream of mushroom soup
1/2 Soup can of milk
1/3 cup Flour

Rinse goose breasts, pat dry, then cut into bite-size pieces. Place meat in Crockpot; add chopped vegetables, salt, pepper, soup and milk. Cook on low heat for eight to 10 hours. Mix flour with small amount of water, stir into Crockpot mixture then cook for another 20 to 30 minutes. Serve over white rice, wild rice, noodles or mashed potatoes. Add Tabasco or Louisiana hot sauce. Yield: 4 Servings

FRUITED STUFFED WILD GOOSE > Back to Top <

1 wild goose, 3-1/2 lb to 4 pounds, dressed
1/2 teaspoon Salt
1/8 teaspoon Pepper
6 slices Bacon
1 cup Green onions; sliced
1/4 cup Green pepper; chopped
1 (8-ounce) package herb-seasoned-stuffing mix
1-1/4 cup water
1 cup Dried peaches; chopped
1/2 cup Pitted dates; chopped
1 Egg; slightly beaten

Remove giblets and neck from goose; reserve for other uses. Rinse goose thoroughly with cold water; pat dry. Sprinkle salt and pepper inside cavity of goose.

Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside. Saute green onions and green pepper in drippings until crisp-tender.

Combine stuffing mix, bacon, green onions, green pepper, 1-1/4 cups water, peaches, dates, and egg, stirring well. Spoon mixture into goose cavity; close with skewers. Truss goose, and place breast side up on rack in a roasting pan. Insert meat thermometer in thigh, making sure it does not touch bone. Bake, uncovered, at 350 degrees F for 1 hour and 45 minutes or until meat thermometer registers 185 degrees F.

Spoon any leftover dressing into a lightly greased baking dish. Cover and bake at 350 degrees F for 40 minutes or until done. Yield: 2 to 4 servings.

GANNET SOLON GOOSE > Back to Top <

1 goose, 8 to 10 pounds
4 medium Potatoes
4 Tablespoons Butter
2 Onions; chopped
1/4 pint Heavy cream
2 Tablespoon Flour
3/4 pint Chicken or goose broth
Salt and freshly ground pepper

Peel, quarter, boil potatoes until tender. Melt butter in skillet, cook onions until soft. Mash potatoes with enough cream to make a fluffy mixture. Add onions, salt, pepper to taste, stuff into goose cavity. Sew up or skewer cavity to close.

Rub outside of goose with more salt and pepper. Prick skin all over to release fat as it melts during roasting.

Preheat oven to 325F (165C).

Place goose on rack in shallow roasting pan, roast 3 - 3-1/2 hours. Pour off goose fat every 20 minutes, save.

Simmer neck and gizzards with small carrot, onion in 4 cups water. Reduces to 1-1/2 cups of stock after 1/2 - 2 hours. Spoon 3 - 4 tablespoons ice water over goose during last 15 minutes to crisp skin. Remove goose to platter, keep warm.

Remove all but 1 tbsp fat from roasting pan. Set over burner, stir in flour, brown lightly. Slowly add chicken or goose broth, stir until thickened. Season with salt, pepper, strain, serve in jug with goose. Yield: 6 Servings


.

GOOSE BREAST With BLACK RASPBERRY SAUCE > Back to Top <

1 Goose breast (2 filets) or 2 Duck breasts (4 filets) skinned and boned.
1/2 cup Dry red wine
1/4 cup Soy sauce
1/4 cup Olive oil
1/4 teaspoon Fresh ground pepper

Sauce:
1/4 cup Black raspberry jelly
1/4 cup water
1-1/2 Tablespoons Dijon mustard
1 teaspoon Lime juice
1 teaspoon Soy sauce
1/2 teaspoon Steak sauce
1/4 teaspoon Ground caraway seed
1/2 teaspoon Salt
1/8 teaspoon Pepper

Combine these ingredients in a shallow dish and marinate the breasts for at least three hours, turning often. (I've marinated overnight even) Remove filets from the marinade, place on foil on a pre-heated broiler and broil about 10 minutes per side, about 5 inches from the heat source. While the breasts are broiling, prepared the following sauce on the stove. When the breasts are done, slice then diagonally across the grain and ladle the sauce over them. It's a nice presentation.

Sauce:
Combine all ingredients and and heat. We like to serve this with wild rice dish. Yield: 1 Servings

GOOSE BURGERS > Back to Top <

1 Goose breasts, deboned, skinned, ground up
5 Tablespoons Bottled Italian dressing
1/2 teaspoon Course ground pepper
1 cup Flour
1/4 teaspoon Garlic powder
1/2 teaspoon Seasoned salt
Oil
8 ounces Can mushrooms
2 large Onions
Cheese
1 package Hamburger buns

Grind goose breast with finest blade you have -- it should look like hamburger. Add Italian dressing and 1/4 t pepper. Let stand at least 1 hour or even overnight.

Mix together the flour, remaining pepper, garlic powder, and seasoned salt. Spread on wax paper. Form goose burger into a ball large enough for one patty. Flatten on flour mixture to form patty and drench. Flip over and do other side. Form rest of gooseburger into patties. Fry patties in only enough oil to coat pan. Do not over fry.

While burgers are frying, saut onions in 1 T butter until transparent. Add mushrooms and saut another 3 minutes. Place burgers on buns and top with onion, mushroom mixture and cheese. Makes 8-10 burgers. Yield: 4 Servings


GOOSE ON THE BARBECUE > Back to Top <

1 Wild goose
Cooking oil
1 Garlic clove, pressed
Onion powder

Wash and dry goose with paper towel or clean cloth. Cut goose in half, directly down breastbone, and rub breast with cooking oil. Brush meat cavity with garlic and onion powder. Place goose halves on grill over coals. Cook over low heat until done. This recipe yields 6 to 8 servings.



HOLIDAY CHRISTMAS GOOSE > Back to Top <

1 Wild goose
Tart apples; peeled, cored & sliced
1 Onion
Celery tops
3 Tablespoon Butter
1 Tablespoon Paprika
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/8 teaspoon Thyme
1/8 teaspoon Parsley
1/2 pint Dry red wine

Preparation : Clean goose well. Wipe with salt and pepper. Fill cavity with raw tart apples, onion, and celery tops. Sew. Place in foil and add melted butter, paprika, salt, pepper, thyme, parsley, and wine. Completely cover with foil. Roast at 350 degrees; baste often. When done, remove foil from top and brown. Remove stuffing and serve. Yield: 1 Servings

OREGON ROAST YOUNG GOOSE > Back to Top <

1 Young 4-lb wild goose, cleaned
Stuffing of your choice
2 cups Water
1 teaspoon Salt
1/2 teaspoon Freshly-ground black pepper
2 Tablespoon Dried thyme
2 Vegetable extract cubes

Stuff goose loosely and truss. Put trussed goose on a rack in a Dutch oven or self-basting roaster with remaining ingredients. Put into a preheated 275 degree oven for 30 minutes per pound of unstuffed weight. As soon as the bird tests done, raise the temperature to 400 degrees, and uncover bird to brown. Make a gravy of the giblets in pan juices while keeping bird warm. This recipe yields 2 to 4 servings. Yield: 2 Servings



ROAST GOOSE WITH WILD RICE HAZELNUTS AND APPLE > Back to Top <

1 Goose (9 to 12 lbs)
Salt
4 cups Wild rice; cooked
2/3 cups Hazelnuts; coarsely chopped
2 large Apples; green colored, peeled, cored & cubed
1/2 cups Onion, finely chopped
2 teaspoons Dried savory
3 Tablespoon Parsley; chopped
Black pepper, freshly ground
Flour

Remove the neck, heart, and gizzard from the goose and put them in a saucepan with 4 cups of water. Let simmer gently, partially covered, for several hours, until reduced to slightly less than 2 cups. Season the broth to taste with salt.

For the stuffing; mix together the wild rice, nuts, apples, onion, and herbs, seasoning to taste with salt and pepper. Fill the cavity of the goose with the stuffing, skewer closed, and lace string around the skewers, then truss the bird. Roast in a preheated 325 degree oven, breast side down, for 11/2 hours, drawing off the fat as it accumulates, then turn and roast another 11/2 hours, or slightly more for an 11-12-pound bird. When done, the juices should run clear when the bird is pricked where the thigh attaches to the body.

Pour off all but 1 tablespoon of the fat, then sprinkle a little flour over the bottom of the roasting pan-1 to 2 tablespoons, depending on how thick you like your gravy. Set the pan over low heat and stir for 2 minutes, scraping up all the browned bits. Add the reserved goose broth and whisk until smooth. Taste and season with salt and pepper and serve in a gravy boat alongside the bird. Remove trussing strings and skewers before carving. Yield: 8 Servings

ROAST WILD GOOSE 1 > Back to Top <

1 goose
1 large onion, peeled
2 medium apples, unpeeled
butter
salt and pepper
4 slices thick-sliced bacon
1 cups Sauterne wine

Quarter onion and apples and place in cavity of goose. Spread soft butter over breast. Salt and pepper to taste. Place 4 slices of thick sliced bacon over the breast of the goose. Place in a roasting pan, breast-side up and add 1 c. Sauterne wine. Cover roaster and bake at 270'F for 2 hours. Uncover and continue to roast at same temperature until brown and tender. Serves 6. Serve with giblet gravy, whipped potatoes, buttered carrots, garlic toast, and a good dry white wine. Yield: 6 Servings

ROAST WILD GOOSE 2 > Back to Top <

Stuff it to preferences. Sprinkle coarse pickling salt over the outside of the bird. All geese are fat, cook it slow and long to ease out most of the fat. You can hardly overdo it on bay leaves in the basting liquid. Onions to caramelize in the roasting pan adds a dreamy flavour. I don't have to remind you, a southerner, to use lots of sage in the stuffing... use gobs of it. It is absolutely delicious with goose.

A nice gravy is made with the drippings. Skim off the goose fat - save it to make a schmaltz. The heavier portion is watery and thickish with caramelized onion. Deglaze the pan with a splash (1/4 cup) of Dujardin. Add 1/2 cup of flour to two cups cold water, rotate a whisk briskly between the palms to incorporate the flour. Add to the boiling base to the desired flavour and consistency. Season with salt and a healthy dollop of fresh coarsely ground (cracked) black pepper. Yield: 1 Servings


ROASTING A WILD GOOSE OR DUCK > Back to Top <

Wild goose or Duck

Carefully pick, singe, draw and clean--inside and out. Sprinkle inside and outside the game with salt and pepper. Stuff it with a stuffing or place a large onion or apple inside the cavity. Sew up the opening and tie up the legs and wings with string. Rub down the body with butter or oil. **You can add several pieces of bacon to the breast of the bird. Bake in oven 350*--18 minutes per pound of bird--baste it often. Yield: 4 Servings

ROASTING AN OLD WILD GOOSE > Back to Top <

1 Goose
Prunes
Apples
1 small Onion
Bacon or salt pork
Carrots
Potatoes
Onions
Parsnips
Chicken bouillon cubes

Stuff the dressed bird with an equal amount of well soaked prunes, sliced apple seasoned with chopped onion. Crisscross the bird with strips of bacon or salt pork. Set it in a roasting pan on a nest of stew vegetables, add hot water til 1/3 covered, add 1 bouillon cube per cup of water, put on lid and simmer over direct heat or pot roast in a slow oven until tender. Yield: 4 Servings


SAVORY WILD GOOSE STEW > Back to Top <

3 Geese [boned & cubed]
1/2 cup Flour
1/2 cup Oil
2 (envelopes) onion soup mix
5 Carrots [quartered]
4 Celery stalks [chopped]
8 small Onions
2 cups Frozen green beans
8 ounces Fresh mushrooms [sliced]
1 teaspoon Sweet basil
1 teaspoon Tarragon
2 (cloves) Garlic [crushed]
2 Bay leaves
6 large Potatoes [peeled & quartered
Cavendars Greek seasoning to taste

1) Rinse goose meat and pat dry, then coat with a mixture of flour, and salt & pepper to taste. Brown in oil in a skillet...

2) Place in large roaster and add water to cover, and the remaining ingredients except potatoes... Bake at 375 for 2 hours...

3) Reduce heat to 275, add the potatoes and bake an additional hour or `til goose is tender...

4) Thicken sauce if desired, remove bay leaves, and serve... Yield: 10 Servings


SMOKED WILD CANADA GEESE > Back to Top <

Boneless skinless goose breasts strips

Brine:
1 quarts Cold water
46 gm Salt
35 gm Powdered dextrose or
24 gm Sucrose
2 gm Sodium nitrite or
1-1/4 ounces Prague powder #1

I used boneless and skinless breasts strips for this project. I soaked the breasts for 40 hours (at 36 degrees) in the brine.

Next, I put the goose breasts in pairs in ham stockinnettes and air dried them for 40 hours until they formed a nice pellicle.

I hung the goose breasts in the smoker and smoked them at around 90 degrees for 36 hours and consumed 3 pans of apple chips. (Half of the last pan of chips was juniper and it added a delightful flavor) After the smoking, I heated the smoker up to about 150 and warmed the meat until the internal temp was 145. Then take out the goose and cool it quickly and refrigerate.

The result is goose breast which you can slice very thinly with a razor sharp knife (or slicing machine) which is delightful served with thin slices of rye bread and sliced shallots. It has a somewhat "raw" texture to it which gives it real bite appeal. Yield: 4 Servings

STEAM ROASTED GIANT GOOSE > Back to Top <

1 large Goose, plucked dressed clean
1 Lemon (juice from)
Salt


STUFFING


2 Onions (medium)
4 Tablespoons Butter
10 Fresh sliced Mushrooms
1/2 teaspoon Pepper
1/2 cup Port wine
3 Celery stalks, minced
1 teaspoon Salt
3 cups Croutons
1/4 teaspoon All spice

Clean all loose fat from inside bird. Cut off wing tips at elbow, cut off neck close to body, cut off tail (the bird's, not yours). With fork or sharp knife, prick skin at the base of each wing, the back of the legs and where thigh meets back. This will prevent accumulation of melted fat. Rub bird inside and out with lemon juice and lightly salt the cavity. Place the bird on rack in roaster pan, breast side up. Add 1 inch of water to the pan, place on top of stove, bring to a boil, reduce heat, cover and steam for 1 hour. Add more water if necessary. Do not burn dry.

To make the stuffing, belt butter in heavy fry pan over medium heat, lightly saute onion and celery, add mushrooms. Stir croutons, salt, pepper and all spice. Pour wine over and mix gently, remove from heat.

Preheat over to 325, remove goose from roaster and let cool 15-20 minutes. Discard the liquid from the bottom of the pan. Loosely fill the cavity of the goose with stuffing, use skewers and string to close opening, replace goose on rack in roasting pan. Add 2 cups fresh water and roast covered for 2-3 hours, depending on size of bird. after 1-1/2 hours baste bird every 15 minutes and remove cover for the final 30 minutes to brown. Make gravy from the pan drippings, and let your creativity flow as your prepare the rest of the meal to compliment this noble bird. Yield: 1 Servings


WILD GOOSE 2 > Back to Top <

1 Goose
Olive oil
Lemon juice
Salt &Pepper
Flour

Line a large roasting pan with tin foil and spread with olive oil. Pre-heat over to 400 degrees. Rub bird halves with lemon juice, sprinkle with salt and pepper, then roll in flour. Place halves in roasting pan and add rest of ingredients. Cover and seal with foil, and cook at 350 degrees for one hour, basting once or twice. Yield: 4 Servings

WILD GOOSE 3 > Back to Top <

Goose

1st, shoot him 2nd. pick and clean him 3rd. wash him in olive oil 4th.
Stuff him with 1 apple and 1 potato Steam him in roaster with 1 cup
water for 1 hour. Then remove apple and potato and stuff him with
dressing (your favorite turkey dressing). Add 1-1/2 cups water to
roaster, cover breasts of goose with a grease soaked tea towel and
cook covered for 2 hours in 275 degree oven. Uncover and cook 1 more
hour in 250 degree oven. Goose can be cooked by recipe for wild duck.
Simply increase cooking time about 1 hour. Yield: 4 Servings

WILD GOOSE A L ORANGE > Back to Top <

1 Goose, wild ready to cook
1 Onion, minced
1/4 teaspoon Tarragon leaves
2 Tablespoons Butter or margarine
1/2 cup Orange juice
2 Tablespoons Orange peel, shredded
1/8 teaspoon Salt
1/8 teaspoon Mustard, dry
1/4 cup Currant jelly
2 Tablespoons Wine, port or cranberry
1 Orange, pared and sectioned
1-1/2 teaspoons Cornstarch

Preheat oven to 325 degrees.

Wash a 6-8 lb. goose and pat dry. Skewer neck skin to back, cross wing tips over back. Place goose breast-side-up on rack in shallow roasting pan. Cook onion and tarragon in butter until onion is tender. Add orange juice and peel, salt, mustard and jelly. Stir constantly over medium heat until jelly melts.

Reduce heat, stir in wine and orange sections. Reserve half of sauce for glaze; baste with remainder during 3 1/2 hour cooking time. If goose gets too brown, place aluminum foil lightly over breast. Bird is done when drumstick meat feels very soft.

Stir reserved sauce slowly into cornstarch, cook over medium heat, stirring constantly, until mixture thickens and boils 1 minute; serve with goose. Yield: 4 Servings

WILD GOOSE CASSOULET > Back to Top <

1 Wild goose - (about 8 lbs) cut into eight to ten pieces
4 cup Dried white navy beans
1/4 pound Italian salami -- cut 1/4" cubes
3 cup Dry white wine
4 Tomatoes -- peeled, seeded, and chopped
4 large Onions -- chopped
4 Peppercorns
2 teaspoons Chopped parsley
1/4 teaspoons Dried rosemary

2 Garlic cloves -- minced
1 Bay leaf
Salt -- to taste
Freshly-ground black pepper to taste
1/2 cup Olive oil
6 Garlic sausages
1 cup Bread crumbs

Soak the beans in water to cover for at least 10 hours. Drain, discarding any beans that float on the surface. Put into a large, lidded, earthenware casserole. Add salami, 1 cup wine, the tomatoes, onions, peppercorns, parsley, rosemary, garlic, bay leaf, and enough water to cover. Cover the casserole tightly and bake at 200 to 225 degrees for 6 hours, adding more water if needed. Rub goose pieces with salt and pepper. Heat oil to sizzling, add the goose, and brown lightly on all sides. Reduce the heat, add 2 cups wine and simmer, covered, for 30 minutes. Stir goose and sauce carefully into bean casserole. In another skillet saute garlic sausages until well browned; remove, reserving fat. Stir sausages into casserole carefully; cover and bake in 250 degree oven for 1 1/2 hours. Saute bread crumbs in sausage fat and sprinkle over top of casserole. Bake, uncovered, for 10 minutes to brown crumbs. This recipe yields 14 to 16 servings. Yield: 14 Servings

WILD GOOSE GUMBO > Back to Top <

1 Wild goose
1-1/2 Onions -- chopped
2 Celery stalks -- chopped
2 Bell peppers -- chopped
1 bunch Green onions -- chopped
Seasonings -- to taste
Hot steamed rice

Season the goose inside and out (rubbing all over). Stuff the goose with celery, onions, and bell peppers. Bake at 350 degrees until meat is tender. (Check periodically.) Make the perfect roux. Add 41/2 quarts water to roux and bring to a boil. Remove all vegetables from the goose and cut up the vegetables and goose. Add the goose and vegetables to the roux. Add the seasonings and let simmer for 1 1/2 hours. Add the chopped green onions, be sure to add the tops, add 20 minutes before serving. Serve with steamed rice. This recipe yields ?? servings.


WILD GOOSE WITH POTATOES AND ONIONS IN GRAVY > Back to Top <

1 Goose; wild, dressed
1/4 cup Lard or shortening
1/4 cup Flour
4 cup Water
Salt and Pepper
1 small Apple, quartered
1 Potato, chunked
1 Onion, quartered
6 Potatoes, halved
6 small Onions

Lightly salt and pepper inside of bird. Roll in flour to coat. In a large frying pan, slowly brown bird on all sides in hot fat. Remove the bird to a Dutch oven. Add flour to pan drippings. Cook and stir until brown. Add water, salt, and pepper. Cook and stir until thickened.

Stuff cavities with apple, onion, and chunked potato. Put potatoes and onions around bird. Pour gravy over all. Cover. Bake slowly at 275 F about 4 hours or more until the meat is falling off the bones, tender and moist. Slice goose and put on a serving platter. Pass potatoes, onions and gravy separately. Yield: 6 Servings

WILD GOOSE WITH GIBLET STUFFING > Back to Top <

Wild goose (6 to 8 lbs. Dressed)
Lemon wedges
Salt


Stuffing:


Goose giblets
2 cup water
10 cup Crumbled corn bread
2 large Granny Smith apples, chopped
1 large Onion, chopped
1/3 cup Minced fresh parsley
1 Tablespoon Rubbed sage
1 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Garlic powder
Butter or margarine, softened

Rub inside goose cavity with lemon and salt; set aside. In a saucepan, cook giblets in water until tender, about 20-30 minutes. Remove giblets with a slotted spoon and reserve liquid. Chop giblets and place in a large bowl with the corn bread, apples, onion, parsley, sage, salt, pepper and garlic powder. Add enough of the reserved cooking liquid to make a moist stuffing; toss gently. Stuff the body and neck cavity; truss openings. Place goose, breast side up, on a rack in a shallow roasting pan. Spread with softened butter. Bake, uncovered, at 325 degrees F. for 25 minutes per pound or until fully cooked and tender. If goose is an older bird, add 1 cup of water to pan and cover for the last hour of baking. Yield: 6 to 8 servings. Yield: 4 Servings

WILD GOOSE 4 > Back to Top <

1 Goose
2 Apples
1 Carrot
1 Bay leaf
1/2 teaspoon Thyme
1 cup Red wine, dry
Salt
3 Onions
2 Strips bacon
1 Stalk celery
3 Sprigs parsley
2 can Consomme
1 Tablespoon Cornstarch

Soak plucked and cleaned goose overnight in well salted water. Rinse and dry, then stuff with 2 onions and 2 apples, both quartered. Place breast side up in open roaster pan and cover with 2 strips thick bacon. Brown in 475 degree oven until bacon is crisp. Take all fat from pan and discard. Remove bacon. Add to the pan 1 onion, quartered, 1 carrot, quartered, 1 cut up stalk of celery, 1 bay leaf, 2 or 3 sprigs of parsley, 1/2 teaspoon thyme, 2 cans consomme with 2 cans water, and 1 cup of dry red wine. Cover the pan and roast at 375 degrees for 2 to 2-1/2 hours, basting often. Goose should be done so that meat will readily pull off carcass. Remove goose from roaster and place on warm platter. Remove and discard stuffing. Strain the gravy and thicken with 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Correct seasoning if necessary. Serve with wild rice.

WINDSOR CANADIAN GOOSE > Back to Top <

1 Goose; 6-8 lb
1 quart Buttermilk
8 ounces Dried pitted prunes
2 Apples; sliced
5 slices Bacon
Butter

SAUCE
1/2 cup Butter
1/4 cup Flour
3/4 cup Broth
1 cup Sour cream
4 Tablespoon Currant jelly

Soak goose in buttermilk at least 4 hr. Remove, rinse, and drain. Stuff with prunes and apples. Truss and wrap in bacon (this is a wild goose, remember? M's note) Cover tightly with foil. Bake at 325 for 3 hours or until tender. Remove foil and baste with butter to brown.

Melt butter in saucepan. Whisk in flour. Add broth and heat until thickened. Just before serving, add jelly and sour cream. Remove fruit from goose and arrange on a platter around the goose. Pass the sauce. Yield: 4 Servings


ROAST WILD GOOSE WITH GARLIC ONION AND SAGE STUFFING > Back to Top <


Stuffing:


1/4 cup unsalted butter
2 small Onions, finely chopped
2 Celery stalks, diced
5 Garlic cloves, chopped
14 ounce bag herbed stuffing mix
1-1/2 Tablespoon rubbed or ground dried sage
3/4 teaspoon Salt
1/2 teaspoon Dried oregano, crumbled
1/2 teaspoon Dried thyme, crumbled
1/2 teaspoon Pepper
1/2 teaspoon Italian Seasoning
2 Eggs, beaten to blend
1 cup Chicken stock or
Canned broth
Goose:
12 pound Goose, fat removed from cavity
1 Lemon, halved
3 Bacon slices

For stuffing: Melt butter in heavy large skillet over medium heat. Add onions, celery and garlic and saute until soft, about 8 minutes. Combine stuffing mixture, sage, salt, oregano, thyme, pepper and Italian Seasoning in large bowl. Stir in onion mixture and eggs. Add stock and mix well. Set aside.

For goose: Preheat oven to 450 deg. F. Rinse goose inside and out; pat dry, using paper towel. Rub goose inside and out with halved lemon. Season goose inside and out with salt and pepper. Fill main cavity and neck cavity loosely with stuffing. Place any remaining stuffing in small buttered baking dish and cover with foil. Run fingers between breast meat and skin to loosen skin. Place bacon slices under breast skin. Wrap goose in cheesecloth.

Place goose on rack set into large roasting pan. Roast goose 30 minutes. Reduce heat to 350 deg. F. Continue roasting until meat thermometer inserted into thickest part to thigh registers 180 deg. F., basting every 20 minutes with pan juices, about 1 hour 20 minutes. (Place stuffing in covered baking dish in oven during last 40 minutes.) Remove cheesecloth. Transfer goose to platter. Pass stuffing separately. Yield: 6 Servings

GRILLED GOOSE WITH PRUNE STUFFING AND GRAVY > Back to Top <

Makes 6 servings

1 (7-8 pound) frozen goose, thawed
2 tablespoons kosher salt
1 teaspoon dried marjoram
8 ounces prunes, pitted and chopped
1 cup white wine
2 cups diced apple without peel
3 slices fresh rye bread, finely crumbled
2 tablespoons raisins
1 tablespoon fresh lime juice
1 teaspoon white sugar
1/2 teaspoon salt
1/3 teaspoon ground cinnamon


1 Rinse goose and pat dry. Remove excess fat. Sprinkle with salt and marjoram inside and out. Prick skin all over with fork. Place goose, breast side up, in a roasting pan. Place pan in center of cooking grate. Add 2 cups of water to roasting pan.
2 Grill 2 1/2 to 3 hours or until tender and temperature (measured internally) reaches 180 degrees F. To crisp goose, increase grill temperature to High for last 15 to 30 minutes. Remove goose from grill. Reserve fat for gravy. Let goose stand for 15 to 20 minutes before carving.
3 To Make Stuffing: Place prunes and 1/4 cup white wine in a large bowl. Soak for 5 minutes. Add apples, grated rye bread, raisins, lime juice, sugar, salt, and cinnamon. Mix well. Place in an 8x4x2 inch heavy-gauge foil pan. Cover with heavy foil and grill indirectly over medium heat for about 40 minutes. For crisper stuffing, grill uncovered.
4 To Make Gravy: In a saucepan, mix remaining 3/4 cup wine, 1/2 cup water, 3 tablespoons reserved goose fat and 3 tablespoons stuffing. Press stuffing to dissolve, and use as thickening for gravy. Bring mixture to boil; simmer for 5 minutes, stirring constantly. Strain gravy and season with salt.

 

 

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