Year Round Hunting and Fishing Adventures
You ask for um, you-got-um!!
Please note that Goose can be quite
fatty so please consider this when cooking.
I have noticed that if you treat it like a great steak and don't over cook it
then it comes out nice and juicy.
If you try to cook it to well done it will turn into leather.
Be careful!
• Goose, an all dark-meat poultry product, has a cholesterol level on a par with
roasted chicken, or canned salmon.
• 2 to 3 ounces of goose provides 1 serving from the Meat, Poultry, Fish, Dry
Beans, Eggs, And Nuts Group of the Food Guide Pyramid.
I haven't tried out most of these
recipes yet so I can not guarantee how they really taste.
If you have recipes of your own that you would
like posted on out recipe pages then please
email me and I will
get them right up for you.
If you try any of these out and they really stink, then let me know too and I
will take them down.
Thanks to everyone!
Ali
Windsor Canada Goose
8 servings
1 goose, 6-8 lbs
1 quart buttermilk
8 ounces prunes, dried
2 medium apples, sliced
5 slices bacon
butter, as needed
---------------------------SAUCE---------------------------
1/2 cup butter
1/4 cup flour
3/4 cup beef or chicken broth
salt
1 cup sour cream
4 tablespoons currant jelly
Soak goose in buttermilk at least 4 hours in refrigerator. Wash bird and drain.
Stuff with prunes and apples. Truss and wrap in bacon. Cover tightly with heavy
duty foil.
Bake until tender at 325 degrees F. for about 3 hours. Baste with butter to
brown.
Sauce: Melt butter in sauce pan. Stir in flour with whisk.
Add broth and heat stirring constantly. Just before serving add sour cream and
jelly.
Heat and serve. Note: Remove fruit from goose before serving and arrange on
platter around it.
Canada Goose Stew
by Tammy Brown
~ 4 goose breasts
~ 1/3 cup salt
~ 2 tbsp baking soda
~ water
~ 1 large onion, chopped
~ 1 stalk celery, chopped
~ 4 tbsp butter
~ 2 tbsp worcestershire sauce
~ garlic powder
~ hot sauce
~ 48 oz. beef consommé
~ salt
~ cubed vegetables like carrots, potatoes, rutabaga, turnips, etc.
Soak the breasts overnight in 1/3 cup salt, baking soda and enough water to
cover.
Remove and pat dry. Cut into 2" cubes.
In a dutch oven or large pot, sauté the onion and celery in butter.
Add the meat, Worcester sauce, a liberal amount of garlic powder and hot sauce
to taste.
Cook about 10 minutes over medium high to high heat or until brown.
Add the beef consommé and stir together. Salt to taste. Reduce heat and simmer 1
hour. Stir occasionally.
Add your veggies and simmer 30 minutes or until the veggies are tender. Stir
occasionally.
Goose Breast Wraps
by Jonathan Corkran
~ goose breast, number depends on how many you are feeding
~ your favorite marinade
~ cream cheese or pepper cheese
~ bacon
Flatten the breast out between plastic wrap with a meat mallet.
Place in large bowl and cover with the marinade. Cover and refrigerate for at
least an hour.
Remove from marinade. Place cream cheese or a slice of pepper cheese in the
middle of breast. Wrap the breast around the filling.
Wrap with a slice of bacon. Secure with toothpicks.
Grill over medium heat or place in oven at 300 degrees for 25 - 30 minutes.
Broiled Breast of Wild Goose
~ 2 - 8lb. geese
~ 3 tsp. grated onion
~ 4 tbsp. grated carrots
~ 2 bay leaves
~ 1/2 tsp. marjoram
~ 1 tsp. sage, crushed
~ 1 tsp salt
~ 1/2 tsp. pepper
~ 2 cups white wine
Carefully remove the breasts from the bone. Remove the skin.
In a large dish, combine the remaining ingredients. Marinate the breasts in the
mixture for at least 8 hours. Turning occasionally.
Remove the breasts and pat dry.
Place on broiling rack and broil each side for 11 minutes.
Goose Casserole
~ 4 cups diced wild goose
~ 3 cups wild rice
~ 7 cups chicken broth
~ 1 small can sliced mushrooms
~ 4 tbsp. chopped onion
~ 1/2 tsp. chopped garlic
~ 1 tsp. salt
~ 1/2 tsp. pepper
~ 1 pint heavy cream
~ 1 tsp. butter
~ 1 cup chopped celery
~ 4 tbsp. grated Parmesan cheese
Cook the rice in 5 cups of the chicken broth until done.
In a large bowl, toss together the rice, goose and mushrooms.
Add the remaining 2 cups chicken broth, onion, garlic, salt, pepper, cream,
butter and celery. Mix together.
Pour into a baking dish and sprinkle on the Parmesan cheese.
Bake for 1 hour at 350 degrees.
Roast Goose and Stuffing
~ 1 goose, 8 - 10 pounds
~ 4 medium potatoes, peeled and cubed
~ 4 tbsp butter
~ 2 onions, chopped
~ 1/2 to 1 cup whipping cream
~ salt
~ pepper
In a pan, boil the potatoes until tender. Drain.
In a sauce pan, melt the butter and sauté the onions until soft.
Place the potatoes in a mixing bowl and add 1/2 cup of cream. Beat until smooth
adding more cream if necessary.
Salt and pepper the potatoes to taste. Add the onions and mix until combined
well.
Stuff the goose with the potatoes. Either skewer the cavity closed or sew shut.
Place goose on a rack in a roasting pan and sprinkle with salt and pepper to
taste.
Cover with foil and cook at 325 degrees for 3 to 3 1/2 hours.
If you want to crisp the skin, remove the foil and spoon 3 - 4 tablespoons of
ice water over the goose during the last 15 minutes of cooking.
Wild Goose with Mushrooms and Sour Cream
~ 5 to 8lb goose
~ 1 1/2 stalks celery, chopped
~ 1 medium onion, chopped
~ 1 carrot, chopped
~ 1 can (4oz) mushrooms
~ 1 cup sour cream
~ 4 tbsp flour
~ 1 1/4 tsp salt
~ 1/2 tsp rosemary
~ 1/4 tsp thyme
~ paprika
~ garlic salt
~ fat sufficient for browning
Wash and dry goose inside and out. Cut off neck and wing tips, save.
Season inside and outside with garlic salt and paprika.
Place on a rack in a shallow baking pan and bake uncovered at 325 degrees for 1
hour or until browned and fat has cooked off.
While goose is baking, simmer giblets, neck and wing tips in enough water to
cover them.
Brown celery, carrots, and onion in fat until soft and brown.
Stir in 2tbsp flour, liquid from giblets (1 cup stock), rosemary, thyme, and
salt.
Stir remaining 2 tbsp flour into sour cream to keep it from curdling while
baking. Blend into the gravy mixture.
Remove goose from the shallow pan and place into a roasting pan. Pour gravy and
drained mushrooms over it.
Cover and roast 2 hours or until tender.
Wild Goose and Rice
~ 4 cups chopped goose
~ 1 1/2 tbsp butter
~ 1 medium onion, chopped
~ 2 cups rice
~ 5 cups chicken broth
~ salt & pepper
~ 1 cup shredded cheddar cheese
In a large saucepan, sauté the onion in the butter.
Add the goose, rice, chicken broth and salt and pepper.
Bring to a boil. Reduce heat, cover and simmer for 30 minutes.
Sprinkle with cheese before serving.
BBQ Goose
from Nodak Outdoors
4 large goose breasts
6 tablespoons of salt
3 containers of BBQ sauce
1 container of favorite BBQ sauce
Mustard
Hamburger Buns
Make sure you get all blood clots out, and rinse thoroughly.
Cut goose into 1/4" strips across the grain.
Take the goose strips and let them soak overnight with the 6 tablespoons of
salt. After letting it soak, pour out all the water.
Continue to add water and keep rinsing the strips. The more blood you get out,
the less game taste will remain.
Add the strips to a crock pot, and cover with the 3 containers of BBQ sauce.
Turn the crock pot to low.
Cook 4-6 hours at low heat.
Place strips on a hamburger bun, cover with favorite bbq sauce and a little
mustard.
Roasted Goose With Apple Rum Stuffing
by Stacey Sweet
6-8 servings 1 10lb goose 4¾ hours 35 min prep
Change to: 10lb goose US Metric
1 (10 lb) geese
1 1/2 pints stock
1 teaspoon salt
1 teaspoon pepper
Stuffing
6 large dessert apples, peeled cored chopped
4 tablespoons dark rum
1/4 teaspoon sage
1/4 teaspoon ground mace
12 ounces fresh breadcrumbs
1/8 teaspoon salt
1/8 teaspoon pepper
soak chopped apples in 4 Tbsp of dark rum for 4 hours.
preheat oven to 350 F.
place goose on a rack in a roasting pan.
mix together the apples, sage, mace and breadcrumbs.
season to taste with salt and pepper and spoon inside the goose cavity.
combine the salt and pepper and rub all over the outside of the goose.
prick the entire goose with a fork.
cover the breast with a piece of greased aluminum foil.
roast goose for 30 minutes at 350 F.
remove from oven, skim off excess fat.
pour stock all over the goose.
re-cover goose with greased aluminum foil and roast for 2 1/2 hours.
remove foil and cook for 1 hour so the breast crisps and browns.
place goose on a warmed serving dish skim off excess fat from roasting pan.
reduce pan juices rapidly, to make a thickened gravy.
Roast Goose with Citrus and Herbs
This is courtesy of the "21 Club" restaurant in New York.
6 servings 1¼ hours 10 min prep
Change to: servings US Metric
1 (11 1/2 lb) geese, thawed if frozen
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
2 teaspoons salt
1 teaspoon pepper
1 orange, cut into 6 wedges
1 lime, cut into 6 wedges
Preheat oven to 500.
Remove giblets and neck from goose.
Remove excess fat from main cavity of goose.
Rinse goose inside and out with cold water.
Pat dry with paper towels.
Combine thyme, rosemary, salt and pepper in small bowl.
Place goose, breast side down on a rack in a roasting pan.
Sprinkle goose with half of herb mixture.
Place orange and lime wedges in cavity of goose.
Turn goose so that breast side is up.
Sprinkle remaining herbs over goose.
Roast goose 1 hour.
Turn off oven (do not open oven door) and let goose stand in oven 45 minutes
(thermometer inserted into thickest part of thigh will register 180.)
Remove goose from oven; cover and let rest 10 minutes.
Slice and serve.
ROAST PORT GLAZED GOOSE with TAWNY PORT
GRAVY
Recipe from Emeril Lagasse
4-6 servings 4½ hours 40 min prep
Change to: servings US Metric
1 domestic goose (about 10 lbs.)
1 cup chopped yellow onions, divided
1/4 cup chopped celery
1/4 cup chopped green bell peppers
2 teaspoons salt, divided
1/4 teaspoon cayenne pepper
1/2 teaspoon granulated garlic powder
1/2 teaspoon ground black pepper
1/2 cup chopped carrots
2 bay leaves
1/2 teaspoon tarragon
3 cups ruby port
FOR THE GRAVY
2 teaspoons vegetable oil
1 goose chicken giblets, and neck
1/2 cup chopped onions
1/4 cup chopped celery
1/2 cup chopped carrots
1 teaspoon salt
1/2 teaspoon ground black pepper
5 bay leaves
1/2 teaspoon dried thyme
2 tablespoons flour
2 cups tawny port
2 cups water
Preheat oven to 400 degrees.
Combine 1/2 cup of the onions, celery, bell pepper, 1 teaspoon of the salt& 1/4
teaspoon of the cayenne in a mixing bowl.
Remove the neck& giblets& set aside.
Remove any excess fat around the opening of the cavity of the goose.
Prick other fatty areas with a fork at intervals.
Do not prick the breast.
Stuff the cavity of the goose with vegetable mixture.
Season the outside of the goose with the remaining teaspoon of salt, black
pepper, garlic powder& tarragon.
Place the goose in a large roasting pan& roast in oven, uncovered, for 1 hour&
45 minutes, or until drumsticks& thighs are easy to remove.
Combine the remaining 1/2 cup of onion, carrots, bay leaves& port wine in a
medium size sauce pan over medium heat& bring to a boil.
Continue cooking over medium heat until the mixture thickens& reduces to about
1/2 cup, about 30 minutes.
Strain through a fine mesh strainer& allow to cool.
Using a pastry brush, glaze the goose with the port wine reduction,& return to
the oven for 5 minutes to allow the glaze to caramelize& set.
Remove from the oven& allow to rest for 20 minutes before carving.
Serve with the Port Gravy.
FOR THE TAWNY PORT GRAVY: In a large sauce pan, heat oil over medium-high heat.
Add the giblets& neck,& brown, stirring, 3 to 4 minutes.
Add the onions, celery, carrots, salt, pepper, bay leaves& thyme& cook, stirring
often, for 3 to 4 minutes.
Add the flour& stir to combine.
Cook, stirring, for 5 minutes.
Add the wine, bring to a boil,& cook, stirring occasionally, for about 5
minutes.
Add the water& bring to a boil.
Reduce heat to medium& simmer for about 1 hour.
Remove from the heat& strain into a clean container& keep warm until ready to
serve.
This yields about 2 cups of gravy.
Old World Roast Goose With Potato Stuffing
6-8 servings 3 hours 30 min prep
1 large goose
6 slices salt pork
1 cup water
1 tablespoon salt
1 tablespoon pepper
stuffing
2 cups hot mashed potatoes
1 cup whole-wheat breadcrumbs
1/4 cup salt pork
1 teaspoon onion juice
1/4 cup butter
1 teaspoon salt
1/2 teaspoon sage
1 egg
Wash the goose thoroughly in cold water and wipe dry.
Salt and pepper outside of goose.
Begin assembling your stuffing.
Mix hot mashed potatoes, butter, egg, salt, onion juice, sage, crumbs, pork.
Stuff goose with stuffing mix and truss.
Pin pork strips to breast of goose with tooth picks.
Place goose breast up in broiler pan.
Add water to bottom of pan.
Place in a preheated 350 degree oven for 2 1/2 hours.
Remove pork strips for the last 30 min of cooking.
Norway's Sweet Roast Dish
by Linda Swinney
4-6 servings 2½ hours 25 min prep
9-10 lbs geese
1 1/2 cups prunes, pitted
1/2 cup diced onions
1/2 cup of diced bell peppers
1 tablespoon salt
2 medium apples, cored and peeled
2 tablespoons honey syrup
3 tablespoons lemon juice
Preheat oven to 300 F; Prunes must be soaked for 12 hours.
Rinse the goose under cool water for 15 minutes, and then dry with paper towel.
Brush the goose with lemon first with a basting brush, Pour the honey on top and
let it smother over the top and sides of the goose.
Take the basting brush and smooth it all around the areas it didn't cover making
sure the goose is completely covered.
Then sprinkle the entire goose with sugar.
Cut the prunes, apples, and onions into small pieces, sprinkle them with salt,
and stuff all of it inside the goose.
Place the goose into baking pan for 30 minutes to brown.
Turn the goose over so back is facing up.
Roast for one hour.
Total time roast should cook is two hours, again every oven is different; Time
varies.
When goose is finished cooking allow the goose to sit inside oven for 15 more
minutes, with the oven door open.
This will lock in the flavors.
Last step, remove the prune, apple, onion stuffing that was placed inside of the
goose and discard it. Too fatty to eat.
Old Fashioned Wild Duck/Goose Gumbo
by Cajun Cooker
This is a gumbo made without a roux -
I had to learn how to make this for my first hubby because that's how his mom
made it!
It took me a few tries to get it to brown enough, but, once I learned the secret
(a good, heavy pot!) my gumbo by far surpassed hers.
If you use wild goose you have to let it simmer a long time (2 to 4 hours) and
keep the liquid level up.
Ducks, depending on size, will get tender in 1 to 2 hours It's some trouble, but
worth the effort.
by Cajun Cooker
4-6 servings 3½ hours 1½ hours prep
Change to: servings US Metric
1 duck or goose
1 lb smoked pork sausage
1/2 cup vegetable oil
1 cup chopped onions
1 cup chopped bell peppers
1 cup chopped onion tops
1/4 cup parsley
2 teaspoons salt
1 teaspoon pepper
Not the one? See other Old Fashioned Wild Duck/Goose Gumbo Recipes
4 hours
Whole Duck
Cut up the duck or goose and season with salt and pepper.
Pour cooking oil into large black iron pot or any other heavy cooking pot. Heat
oil and add cut up duck or goose.
Brown all sides of meat, gradually adding small amounts of water to keep it from
burning.
Keep browning it until you get a good dark crust on the bottom and sides of the
pot.
When it's browned enough, remove the meat and pour off any excess oil left in
pot. Return meat to pot and add enough water to cover the meat.
Cut up the sausage into thick slices and add it to the pot.
Add all of the chopped vegetables and additional salt and pepper.
You can also use optional seasonings, like 'Tony Chachere's' or 'Slap Ya Mama'
if you can get your hands on it.
Simmer until the meat is tender - this is the key. Ducks will tenderize a lot
quicker than geese will.
I have simmered geese as long as 3 or 4 hours - to the point where the
vegetables had all cooked to nothing.
I happen to like a lot of 'floaties' in my gumbo, so, if that happens, I add
more and cook until they're also tender.
Keep adding water as it cooks down to keep the level up.
Turn gumbo off for a while so that any excess grease or oil from the sausage
will rise to the top, then skim it off.
Ladle this into a bowl of steamed long grain rice and serve with a side of
potato salad. Good on cold, wet winter days. Well worth the effort.
Irish Goose With Potato Stuffing
by Olga Drozd
6 servings 3 hours 20 min prep
Change to: servings US Metric
1 (8-9 lb) young geese, thawed if frozen
POTATO STUFFING
3 medium potatoes, peeled (approximately 1 pound)
1 1/2 teaspoons salt
1/4 lb lean salt pork, diced
1/4 cup finely chopped onions
1/4 lb bulk sausage
1/4 cup butter or margarine
1 egg
1/2 teaspoon pepper
1 teaspoon sage leaves, crumbled
Remove giblets from goose; wash well. Pat dry with paper towels. Salt lightly
inside and out; set aside while making stuffing.
Place potatoes in medium saucepan. Cover with cold water; add 1/2 teaspoon salt.
Bring to boil over moderate heat.
Cover; cook on low 20 to 30 minutes or until tender. Drain. Place tea towel over
pan; steam gently a few minutes.
Meanwhile, cook salt pork in heavy skillet over moderate heat until lightly
browned. Remove with slotted spoon; reserve.
Add onion to skillet; cook until tender. Remove with slotted spoon; add to salt
pork.
Add sausage to skillet; cook until lightly browned, breaking into small chunks
as sausage cooks.
Remove with slotted spoon; add to salt pork mixture.
Put potatoes through ricer or mash with potato masher.
Combine salt pork mixture, potatoes, and remaining stuffing ingredients; mix
well. Allow to cool.
Stuff goose with potato mixture; truss bird. Place in open roasting pan, breast
side up, on rack or trivet.
Prick goose well on legs and wing joints to release fat. Roast in preheated
325°F oven 2 to 2 1/2 hours or until leg joint moves easily.
Allow to stand 15 to 20 minutes before carving.
Carve goose; remove dressing to serving dish. Serve with applesauce. Makes 6
servings.
ROAST GOOSE (CANADA)
1 Canada goose
6 strips bacon
1 apple
1 orange
1 med. onion
Salt
Pepper
Soak goose in salt water overnight; rinse thoroughly.
Season bird inside and out with salt and pepper.
Quarter apple and orange. Squeeze some orange on breast of bird, then stuff all
fruit inside cavity.
Place in roasting pan; add small amount of water. Cover breast with bacon strips
and onion slices.
Cover bird with tightly fitting lid or aluminum foil. Bake at 250 degrees for 3
1/2 hours.
Do not remove foil until bird is fully cooked. Slice and serve with all the
trimmings!
CANADA GOOSE WITH SWEET BRANDY SAUCE
1 (6 lb.) goose
Salt to taste
1 lg. onion, peeled
2 apples, cored and quartered
1 med. potato, halved
6 to 8 strips bacon
1 recipe sweet brandy sauce
Preheat oven to 300 degrees. Rub cavity generously with salt.
Place onion, apple quarters, and potato halves inside goose. Cover goose with
strips of bacon.
Place in oven and bake for approximately 3 hours or 30 minutes per pound of
goose.
Baste every 15 minutes of last hour with Sweet Brandy Sauce. Serves 6.
SWEET BRANDY SAUCE
3/4 c. honey
1/2 c. brown sugar
1/2 c. red wine
1/2 tsp. Worcestershire sauce
2 oz. brandy
Mix all ingredients in a small saucepan over medium heat. Stir briskly for 2
minutes or until sugar is dissolved.
Serve warm. Makes 1 3/4 cups.
STUFFED CANADA GOOSE 1
6 oz. Pepperidge Farm herb seasoning mix
6 oz. lean hot sausage
8 oz. mushroom bits
1 med. chopped onion
1 tsp. salt
Coarse ground pepper
butter
Red wine
First, brown the sausage. Then mix the dressing, sausage, onion, mushroom bits
and salt in a bowl.
Add red wine until stuffing is very moist. Fill cavity of goose with stuffing.
Place goose in pan breast up.
Cover breast with melted butter, then sprinkle with black pepper. Cover pan and
bake 2 hours at 350 degrees.
STUFFED CANADA GOOSE 2
6 oz. Pepperidge Farm herb seasoning mix
6 oz. lean hot sausage
8 oz. mushroom bits
1 med. chopped onion
1 tsp. salt Coarse
ground black pepper
1 stick butter
Red wine
First, brown the sausage.
Next mix the dressing, sausage, onion, mushroom bits and salt in a bowl.
Add red wine until stuffing is very moist. Fill cavity of goose with stuffing
and extra wine.
Place goose in pan breast side up. Cover breast with melted butter. Then
sprinkle with black pepper.
Cover pan and bake 2 hours at 350 degrees. 4-6 servings.
JOHN & BETTY'S ROAST GOOSE
5-6 lb. goose
1 c. sauerkraut, cooked
1 apple, cored, peeled & quartered
1/4 c. butter, melted
1/2 c. dry red wine
In saucepan heat kraut and apple. Put 1/4 cup wine in roasting pan and place in
oven to heat.
Stuff goose with kraut and apple. Rub goose with butter, salt and pepper. Place
in heated roasting pan.
Place goose in preheated 500 degree oven and baste every 7 minutes with
remainder of butter and wine.
Roast 30 minutes for rare or 35 minutes for medium rare bird.
Place goose on platter and slice breast thinly. Serve with pan juices ladled
over goose.
GOOSE CASSEROLE
by R. Bartlebaugh
4 Goose breasts cubed
2 tablespoons Butter
1 medium onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Old Bay Seasoning
2 Boxes Long Grain Wild Rice (not quick cooking)
In a large skillet melt butter and cook onion until tender.
Remove onion from pan, add goose to pan and cook until almost done.
In the meantime cook rice according to package directions less 15 minutes (rice
will still have a lot of water).
Add goose and onion to rice pan. Pour into casserole dish and bake at 350 for
30-45 minutes, or until water is absorbed.
APACHE WILD GOOSE
1 wild goose, well cleaned & picked (do not skin)
2 1/2 qts. cornbread crumbs
1 lg. onion, chopped fine
2 Jonathan apples, diced
Salt & 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
tablespoons of 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.
CANADA GOOSE WITH SWEET BRANDY SAUCE
1 (6 lb.) goose
Salt to taste
1 lg. onion, peeled
2 apples, cored and quartered
1 med. potato, halved
6 to 8 strips bacon
1 recipe sweet brandy sauce
Preheat oven to 300 degrees. Rub cavity generously with salt.
Place onion, apple quarters, and potato halves inside goose.
Cover goose with strips of bacon.
Place in oven and bake for approximately 3 hours or 30 minutes per pound of
goose.
Baste every 15 minutes of last hour with Sweet Brandy Sauce.
Serves 6.
SWEET BRANDY SAUCE
3/4 c. honey
1/2 c. brown sugar
1/2 c. red wine
1/2 tsp. Worcestershire sauce
2 oz. brandy
Mix all ingredients in a small saucepan over medium heat.
Stir briskly for 2 minutes or until sugar is dissolved.
Serve warm. Makes 1 3/4 cups.
CANADIAN GOOSE
1/3 c. dry red wine
2/3 c. Campbell's beef broth
1/2 tsp. tarragon
1/2 tsp. thyme
1 Canadian goose
1 med. onion
1 stalk celery
Salt
Combine the first 4 ingredients. Marinate the goose for 2 or 3 hours in this
mixture.
Quarter the onion and cut celery stalk into 3 pieces. Place into cavity of
goose. (This takes away the wild flavor.)
Sprinkle goose with salt and place into roaster, breast side down.
Pour marinade over goose.
Cover and bake at 325 degrees for 2 hours or until tender. Baste several times
with marinade.
Roast breast side up, uncovered, for the last 15 minutes.
CANADIAN WILD GOOSE
6-7 lb. goose
1/2 lb. sliced mushrooms
2 tbsp. butter
Onion-celery dressing or onion-apple dressing
1 can consommé soup
Clean, singe, wash and dry the 6 to 7 pound goose.
Stuff with dressing. Bake, uncovered at 500 degrees for 30 minutes.
Turn oven to 350 degrees; cover and bake 1 more hour. Meanwhile, sauté the
mushrooms in the butter.
Stir in the consommé soup. Simmer 5 minutes.
Pour over goose, cover and bake about 1 hour more, or until well done. Makes
about 6 servings.
Follow package directions on ready-to-use stuffing mix.
DAVE'S SMOKED GOOSE
1 whole goose, cleaned
Soak in baking soda, if you want. Stuff with apple, oranges, onions and put in a
roasting pan.
I use my gas grill with gas barely on and with lid down. Another tin or pie pan
has hickory or other smoking wood inside.
Soak the wood in water so it will smoke and not catch fire. This also keeps the
goose, or duck, moist.
Cook at low heat two or three hours until done. Goose will stay moist if wood is
kept wet.
GOOSE BREAST
1 goose breast
4 stalks celery (chopped)
2 med. onions (chopped)
6 cloves garlic (chopped)
Cover bottom of pan with grease. Slice goose breast into 1 inch strips and
brown.
Remove goose from pan and add celery, onion and garlic and cook until all are
soft.
Put goose strips back into pan on top of celery, onion and garlic. Add just
enough water to cover.
Let simmer until tender enough to cut with a fork (about 3-4 hours).
GOOSE GUMBO
1 goose
Salt to taste
Pepper to taste
1/3 c. flour
Oil
Gumbo file' to taste
1/4 c. green onions
Add oil and flour and brown in skillet until dark brown. Add salt, pepper, file'
and green onion and cut up goose. Simmer for two hours.
GOOSE IN GRAVY SAUCE
1 wild goose
4 ribs celery
4 sm. onions
2 apples, peeled and cored
Bacon
Salt and pepper
ORANGE SAUCE:
1/2 c. brown sugar
1/2 c. white sugar
2 tbsp. flour
2 c. orange juice
Dash of salt
1 tbsp. orange peel
Salt and pepper goose inside and out. Chop celery, onions, and apples. Place in
goose cavity.
Cover breast with bacon. Add 1 inch water in bottom of roaster. Roast at 325
degrees for 2 hours. Almost always longer than you think.
SAUCE: Combine ingredients and simmer until thick and creamy. Serve with wild
rice. Also very good on wild duck.
GREAT GOLDEN GOOSE FOR TEN
1 (10-12 lb.) goose
1 med. head of fresh green cabbage, shredded very finely
6 firm, tart apples, peeled, cored & roughly chopped
1 lemon, peeled, seeded & the pulp chopped
1 c. dry white wine
Salt, freshly ground pepper
1 c. Italian parsley, leaves only, chopped
1/2 tsp. each marjoram, thyme, chervil & sage
1/4 tsp. cracked allspice
1 c. golden raisins
3/4 c. Sercial Madeira combined with 1/2 c. lemon juice
The secret to trimming the fat from the goose is to roast it for an hour in a
hot oven before stuffing it.
The initial exposure to the hot oven will melt away a good deal of the fat,
which then can be discarded.
Season the goose liberally with salt and freshly ground pepper and rub inside
and out with a cut lemon.
Using the sharp tines of a carving fork, prick the bird all over, especially
around the breast and thighs where fatty deposits lie.
Place the goose on a rack in a large roasting pan and roast in a 475 degree oven
for 1 hour.
Remove goose from the oven, lower heat to 350 degrees and permit bird to cool
slightly.
Stuff the goose as follows:
Blanch shredded cabbage in a large pot of rapidly boiling water for 2 minutes.
Drain and place in a large bowl. Add the chopped apples, lemon pulp and raisins
and toss lightly.
Add herbs, allspice, dry white wine, salt and freshly ground pepper. Toss
together.
Stuff the cavity of the goose lightly, truss and place back on the rack of the
roasting pan.
Roast goose 20 minutes to the pound. Draw off accumulated fat from time to time.
Baste the goose periodically with the Madeira and lemon juice.
Goose is done when it is golden brown and the leg juices run clear yellow when
pricked with a fork.
Instead of rice or potatoes, accompany the goose with pureed celeriac and tiny
fresh peas cooked together with finely shredded Romaine lettuce.
Wine: A big red burgundy, such as a `70 Clos Vougeot.
ITALIAN GOOSE (OR DUCK)
Boil meat same way as for Goose & Noodles or BBQ Duck. After rinsing meat -
shred and put into slow cooker.
Add 1 package of Good Season's Italian Dressing, 1 cup water and 3 WHOLE hot
peppers. Cook on low for 2 hours.
Remove peppers. Spoon meat onto hamburger buns; top with Mozzarella cheese.
Place under broiler until cheese is melted. Remove from oven; put top bun on an
eat.
(Put hot peppers on sandwich - optional.)
GOOSE OR DUCK BREASTS:
1 pkg. Good Season's Italian Dressing
Hot peppers
Hamburger buns
Mozzarella cheese
JIM'S GOOSE AND NOODLES
2 goose breasts
1 clove garlic
2 beef bouillon
1 bag dried noodles
Boil goose and garlic on a big pan of water until goose is cooked.
Rinse off meat and get rid of the water and garlic in the pan.
Cut goose into bite-size pieces or shred it. Put good, bouillon and water in pan
(enough water to fill pan).
Heat to boiling and add noodles. Cook until noodles are done. Salt and pepper to
taste.
MOTHER HUBBARD'S GOOSE
1 (8 oz.) goose (10 lbs. will do)
4 c. water
1/4 c. honey
2 tbsp. salt
1/2 tsp. black pepper
1/2 tsp. sage
1/2 tsp. allspice
2 cloves
1 tbsp. soy sauce
Place the goose in a large kettle. Combine all other ingredients in the kettle
and heat to boiling.
Lower heat and cover tightly. Simmer for 2 1/2 hours or until goose is tender.
Transfer goose to a roasting pan and brown in a 400 degree oven for 15 minutes.
Strain the gravy; heat, and serve in a separate bowl. (We recommend wild rice if
you stuff the goose.)
SAUERKRAUT STUFFING FOR GOOSE
2 1/2 lbs. sauerkraut
1 grated carrot
1 c. salami or other sausage
1 tbsp. goose or bacon fat
1 potato, grated
1 onion, minced
1/2 c. bread crumbs
Mix all the ingredients together. Stuff into a goose that has been washed and
plucked well. Sew up the cavity and roast until well cooked.
SMOKED GOOSE
1 (5-8 lb.) Canadian goose
1 lg. onion, quartered
1 apple, quartered
2 med. potatoes, quartered
Salt and pepper to taste
Take one 5-8 pound Canadian goose and stuff with quartered onion, apple,
potatoes and anything else that might draw out the wild flavor.
Salt and pepper to taste and place inside smoker on the top rack.
Use lower rack for dip pan containing water, or your favorite marinate.
Use hickory chips in smoker and for electric smokers, you must first moisten the
hickory chips.
Place lid on smoker and let smoke 6-7 hours.
For a roast beef flavor, slice the smoked goose and put the pieces in onion soup
mix and simmer 15 minutes.
GOOSE APPETIZERS
Cut goose (or duck) breasts lengthwise into 1/3 inch strips.
Marinate in teriyaki sauce for 20 to 25 minutes (not longer).
Grill over hot coals for 1 to 1 1/2 minutes on each side and serve immediately.
WILD GOOSE STEW
2 wild geese (or other wild game)
1 tsp. salt
Pepper
1 1/2 sticks butter
1 pkg. onion soup mix
2 c. boiling water
2 c. diced carrots
1 c. diced celery
8 oz. fresh mushrooms, sliced (or 2 - 4 oz. canned mushrooms)
1 chopped onion
3 cans mushroom soup
1 can water
Debone the geese and cut into pieces.
Brown the meat in 1/2 stick butter; season with salt and pepper.
Prepare the soup mix and water as instructed on the package.
Sauté the carrots, celery, onion and mushrooms in 1 stick butter.
Combine all into a kettle, add the mushroom soup and water;
simmer about 2 hours.
No one will guess that they are eating wild geese!
HUNTER'S DINNER OUT
1 Canada or Snow Goose (dressed and plucked)
Cooking sherry
Rice
Apples
Salt
Pepper
Butter
Bacon
Prepare rice until sticky.
Place inside of goose with 3 strips of bacon.
Coat outside of goose with butter, salt, and pepper to taste.
Slice apples into thin crescents and affix to goose with toothpicks, leaving
several slices on bottom of pan.
Pour 1/2 of sherry into bottom of pan. Cover and begin to cook in a 450 degree
oven.
Coat bird every 15 minutes until sherry is gone.
Remove bird, check your work, and take your wife out to dinner.
Find all kinds of great game recipes here....
http://www.backwoodsbound.com/recipe.html
Proud Member
of
NYSOGA
Wer-On-Um Guide Service
P.O. Box 384 Wynantskill, NY 12198
(518) 542-2709
Web Site developed
by
Allison Turner
and WOUGS
2006/2007
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