ROAST GOOSE
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Place the honey, vinegar, and water in a pot large enough to hold the goose, submerged. Bring the liquid to the boil and add the raw goose to the pot. Return to the boil, reduce the heat and cook the goose at a strong simmer for 20 minutes to render some of the grease as well as begin to tenderize the normally chewy bird. Remove the goose from the liquid and allow to cool at room temperature for 20 to 30 minutes, or until cool enough to handle.
- Preheat oven to 325 degrees. Prick the goose skin all around the carcass. Season the cavity with half of the salt and pepper, add the herbs, onion and garlic. Truss the legs and season the outside of the goose with the remaining salt and pepper and the olive oil.
- Preheat a heavy roasting pan for 10 minutes. Place the goose, breast side down, on a rack in the roasting pan and roast in the oven, skimming the fat and reserving it for another use, for 1 hour and 30 minutes. Turn the goose breast side up and roast, basting it with pan juices and skimming the fat, for 1 hour and 30 minutes to 2 hours more, or until the juices run clear when the fleshy part of the thigh is pricked with a fork and a meat thermometer inserted in the fleshy part of the thigh registers 165 degrees.
- Transfer the goose to a platter, remove the trussing string, and keep the goose warm, covered loosely with foil. Skim off all but 1/4 cup of fat from the pan juices, add the flour, and cook the roux over moderately low heat, stirring, until it has browned slightly. Add the stock in a stream, whisking, and simmer the mixture, stirring occasionally, for 20 minutes. Season with salt and pepper and strain the gravy into a heated sauceboat.
ROAST GOOSE
Serve Brussels Sprouts with Vinegar-Glazed Onions with this holiday bird.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 13
Steps:
- If goose is frozen, place it in the refrigerator overnight to thaw. Remove goose from the refrigerator, and let it stand at room temperature for 30 minutes. Heat oven to 400 degrees. Rinse goose inside and out with cold running water, and pat it dry with paper towels. Trim as much of the excess fat as possible from the opening of the cavity. Remove the first and second joints of the wings, and set them aside for use in making the stock.
- With the point of a sharp knife, prick the entire surface of the goose skin, being careful not to cut into the flesh. Fold the neck flap under the body of the goose, and pin the flap down with a wooden toothpick. Generously sprinkle the cavity with salt and pepper, and insert 2 carrot halves, 2 celery-stalk halves, garlic, thyme, and sage. Using a piece of kitchen twine, tie the legs together. Generously sprinkle the outside of the goose with salt and pepper, and place it, breast-side up on a wire rack set in a large roasting pan.
- Roast goose in the oven until it turns a golden brown, about 1 hour. With a baster, remove as much fat as possible from the roasting pan every 30 minutes. Reduce the heat to 325 degrees, and roast until the goose is very well browned all over and an instant-read thermometer inserted into a breast, not touching a bone, registers 180 degrees, about 1 hour after reducing the temperature.
- Meanwhile, prepare goose stock, which will be used when making the gravy and the dressing. Trim and discard any excess fat from the wing tips, neck, and giblets, and place them in a small stockpot. Add 4 carrot halves, 4 celery-stalk halves, both onion halves, parsley, bay leaf, peppercorns, and enough water to cover the bones and vegetables by 1 inch (about 2 1/2 quarts water). Place the stockpot over high heat, and bring to a boil. Reduce heat to medium low, and simmer stock, skimming the scum as it forms, for 2 hours. Strain stock through a cheesecloth-lined strainer. Remove and discard the fat floating on the surface of the stock, and set the stockpot aside.
- Remove goose from the oven, and transfer it to a cutting board that has a well. Let the goose stand 15 to 20 minutes.
- Meanwhile, prepare the gravy. Pour off all the fat from the roasting pan, and place the pan over high heat. Pour in wine, and cook, stirring up any brown bits with a wooden spoon until the cooking liquid is reduced by three-quarters. Add 2 cups goose stock, and cook, stirring until the liquid is again reduced by three-quarters. Season with salt and pepper to taste. Stir in butter, and cook until slightly thickened. Pass the gravy through a cheesecloth-lined strainer into a gravy boat, and serve with the goose.
SLOW COOKED GOOSE
A very delicious goose dish. Good with tame and wild goose meat, as it will remove the wild-game taste. Great recipe that can cook all day while you're at work. When finished it makes an excellent gravy that is great with mashed potatoes. Also, my wife and kids couldn't stand the taste of goose until I made this recipe, now they love it.
Provided by Alex Waltman
Categories Meat and Poultry Recipes Game Meats Goose
Time 6h20m
Yield 6
Number Of Ingredients 10
Steps:
- Mix celery, carrots, cream of celery soup, cream of chicken soup, cream of mushroom soup, mushrooms, sage, rosemary, and thyme in a bowl.
- Put goose pieces in a slow cooker. Pour soup and vegetable mixture over the goose.
- Cook on High until goose is tender, 6 to 8 hours.
Nutrition Facts : Calories 1361.7 calories, Carbohydrate 16.9 g, Cholesterol 499.6 mg, Fat 72 g, Fiber 3.5 g, Protein 152 g, SaturatedFat 25.2 g, Sodium 1367 mg, Sugar 5.7 g
ROAST GOOSE
Here is a bird that throws off a lot of beautiful fat in the oven. You will use some of it to cook the potatoes that go in the roasting pan for the final hour of cooking, but you will have taken off quite a bit before that as well. You can save that goose fat, covered, in the refrigerator for a few weeks, until the next time you want incredible roast potatoes. The British serve roast goose with a sauce of onions sauteed in goose fat, then stewed in milk and cream and thickened with old bread. But I prefer something tart rather than rich - a cranberry relish, for instance, sweetened but not overly so.
Provided by Sam Sifton
Categories brunch, dinner, roasts, main course
Time 3h15m
Yield Serves 10 to 12.
Number Of Ingredients 4
Steps:
- Rinse and dry the goose, rub it inside and out with salt and refrigerate uncovered for at least 6 hours, or overnight. The next morning, rub goose well with paper towels, then allow it to sit on a rack in the kitchen for about an hour, to come to room temperature. Trim wing tips and excess fat from goose and reserve for another use.
- Preheat oven to 325. Using a clean needle or sharply pointed knife, prick the skin of the goose all over, to allow the fat to run when it roasts. Stick the skin at an angle, so as to pierce just the skin and not the meat of the bird. Season the goose with salt and pepper, then place the rack in a deep roasting pan, and cook for one hour.
- Meanwhile, cook the potatoes in boiling salted water for approximately 3 to 5 minutes, then drain and reserve the potatoes.
- After an hour's roasting, remove the goose from the oven, and pour off the fat from the pan, reserving for another use. Put the goose on its rack back in the pan and add the potatoes. Roast for another hour.
- After the goose has roasted for 2 hours total, reduce oven to 275 and continue roasting approximately 30 to 45 minutes, about 15 minutes per pound total, or until an instant-read thermometer registers 165 degrees at the center of the breast. Remove goose to a carving board and allow to rest for 20 to 30 minutes before carving. The bird may be served at room temperature if you like.
- Remove potatoes from pan and keep them warm under foil until ready to serve.
Nutrition Facts : @context http, Calories 1086, UnsaturatedFat 57 grams, Carbohydrate 25 grams, Fat 89 grams, Fiber 3 grams, Protein 45 grams, SaturatedFat 26 grams, Sodium 933 milligrams, Sugar 1 gram
WILD GOOSE BREASTS WITH ORANGE GLAZE
This is a great recipe for that wild bird you're not sure what to do with. Sweet and tangy at the same time.
Provided by ALIGORN
Categories Meat and Poultry Recipes Game Meats Goose
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Rinse the breasts in cold water, and place in baking dish. Splash with vermouth, then season with salt; set aside.
- In a medium bowl, combine orange zest, orange juice, lemon juice, brown sugar, garlic and soy sauce. Season with mustard and caraway. Pour glaze over breasts in baking dish.
- Bake in preheated oven for 30 minutes, or until no longer pink and juices run clear. Baste at least twice during baking.
Nutrition Facts : Calories 345.9 calories, Carbohydrate 7.3 g, Cholesterol 93.6 mg, Fat 22.8 g, Fiber 1.3 g, Protein 26.8 g, SaturatedFat 7.1 g, Sodium 298.1 mg, Sugar 5.2 g
WILD GOOSE
This is a recipe that I adopted in the Recipezaar restaurant give-away of Feb 2005. Just want to warn that I have not yet made this recipe and therefore cannot yet vouch for it, although I chose it because it appeared to me that it has potential to be tasty and interesting. I plan on eventually cooking this and, if needed, will post any changes I think are called for.
Provided by echo echo
Categories Goose
Yield 1 serving(s)
Number Of Ingredients 13
Steps:
- 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.
More about "roast wild goose food"
JACQUES PéPIN ON HOW TO COOK A GOOSE - FOOD & WINE
From foodandwine.com
5/5 Total Time 3 hrs 20 minsServings 6
- Beginning at the neck end, work your fingers under the goose skin, snipping any fibers and sinews with kitchen scissors; work your fingers as far down over the thighs as possible. Using a sharp knife, cut halfway through the wing and leg joints to help the bird cook evenly. Generously season the goose inside and out with salt and pepper.
- Set the goose on a rack in a heavy roasting pan, breast side up. Add the neck, gizzard, heart and 4 cups of the water to the pan. Cover the goose with foil and seal the foil all around the edge of the pan. Bring the water to a boil. Reduce the heat to low and steam for 45 minutes. Remove from the heat and let cool. Transfer the rack with the goose to a rimmed baking sheet and refrigerate uncovered overnight, until the skin is very dry, like parchment. Strain the pan juices and refrigerate. Bring the goose to room temperature before roasting.
- Preheat the oven to 350°. In a bowl, mix the honey with the Tabasco and the remaining 1/4 cup of water. Return the rack to the pan and roast the goose for 1 hour, basting occasionally with the Tabasco mixture. Carefully turn the goose breast side down. Roast for about 30 minutes longer, basting occasionally. The goose is done when an instant-read thermometer inserted in the inner thigh registers 170°. Turn off the oven and let it cool to 160°. Transfer the goose to a heatproof platter, breast side up. Return the goose to the oven and let it rest for 20 minutes.
- Pour off the fat in the roasting pan. Scrape the solidified fat off the refrigerated pan juices and refrigerate for another use. Add the juices to the pan and bring to a boil, scraping up any browned bits on the bottom. Pour the juices into a small saucepan. Stir in the potato starch slurry and simmer, stirring, until slightly thickened, about 1 minute. Season the jus with salt and pepper and strain it into a gravy boat. Carve the goose and pass the jus at the table.
BEST WILD GOOSE RECIPES - GAME & FISH
From gameandfishmag.com
GOOSE RECIPES
From allrecipes.com
ROAST GOOSE RECIPE, HOW TO ROAST A GOOSE - SIMPLY RECIPES
From simplyrecipes.com
ARE CANADA GEESE GOOD TO EAT? EXPLANATION, RECIPES, IDEAS
From wildernessroamer.com
33 WAYS TO COOK A WILD GOOSE - SURVIVAL SULLIVAN
From survivalsullivan.com
HOW TO ROAST A CHRISTMAS CANADA GOOSE | FIELD & STREAM
From fieldandstream.com
41 WILD GEESE RECIPES THAT ARE ABSOLUTELY DELICIOUS - NEW LIFE …
From newlifeonahomestead.com
- Bacon Wrapped Wild Goose Breasts. This classic recipe is sure to be a hit with everyone. Start by marinating the goose breasts in a mixture of garlic, rosemary, and olive oil for up to 24 hours.
- Instant Pot Goose Breasts. There’s no need to wait hours for your goose breasts to be ready when you use an Instant Pot! Start by seasoning both sides of the goose breast with salt and pepper before searing them in a hot pan lightly coated with oil.
- Goose Breasts with Orange Glaze. This sweet and savory dish is perfect for any special occasion or holiday dinner. Start by marinating the goose breasts in orange juice, honey, thyme, garlic, and olive oil overnight.
- Teriyaki Goose. If you’re looking for something tasty but not too complicated this teriyaki recipe is perfect for you! Start by making your teriyaki sauce using soy sauce, sugar or honey, ginger root powder or fresh ginger root finely chopped, garlic powder (or fresh minced garlic ), sesame oil, mirin, cornstarch, water, rice wine vinegar.
- Goose Tacos. Goose tacos are gaining in popularity all across the world, and for good reason – they are both delicious and fun to make. Rich and succulent goose with warm, freshly-made tortillas create a flavor sensation like nothing else, without the mess or complexity of more traditional tacos.
ROAST WILD GOOSE - RECIPE - COOKS.COM
From cooks.com
GOOSE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
ROAST CANADA GOOSE WITH WILD RICE STUFFING - DEFAULT
From harvestyourown.ca
ROASTED WILD GOOSE RECIPE | RECIPES.NET
From recipes.net
20 BEST GOOSE BREAST RECIPES TO TRY
From gloriousrecipes.com
HOW TO ROAST A GOOSE TO TENDER PERFECTION | KITCHEN FRAU
From kitchenfrau.com
BUTTER & HERB SLOW ROASTED WILD GOOSE - DEFAULT
From harvestyourown.ca
RECIPE FOR ROAST GOOSE - THE OLD FARMER'S ALMANAC
From almanac.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love