Baked Wild Goose
• 1 wild Canadian goose
• Salt, pepper, cinnamon
• 3/4 cup red wine vinegar
• 1/2 cup peanut oil
• 3/4 cup cooking sherry
Sprinkle salt, pepper, and cinnamon over entire goose. Rub
into skin. Combine vinegar, oil, and sherry. Pour over
goose with breast
down. Bake 40 minutes at 450 degrees with top on roasting pan.
Take top off; broil 8 minutes. Turn goose breast side up and
broil 8 minutes.
SAUCE: Pour off oil, add flour to make a very thin sauce. Pour
over thinly sliced goose.
Recipe from www.ces.ncsu.edu
Submitted By Jeremiah Scott
• goose in thin strips
put goose in egg
put goose in flour and shake bowl until well covered
put teriyaki in a pan along with the butter
cook till well done
Goose Stew with Tomatoes
• 1 Goose (2 kg.)
• 10 Ripe tomatoes
• 1 large Onion.
30 Gibson’s (small onions)
• 20 small Fresh potatoes
• 4 tablespoons Butter
• 3 tablespoons Flour
• Salt to taste
• Black pepper
• 1 Glass stock
Cut the goose into sections. Put into a saucepan with enough
water to cover and boil. Strain and set the goose aside.
Chop the onion and tomatoes. Peel the gibsons. Peel the potatoes and
fry in 2
tablespoons of butter. Put the goose and onions
in the saucepan. Add 2 tablespoons of butter and sauté, constantly
stirring until the onions turn golden. Sift some flour into the saucepan
and fry the goose over a moderate heat. Put the
tomatoes and a glass of stock into a saucepan and boil, then simmer lightly.
the tomatoes and stock to the goose with the
gibsons. Season to taste. Stew and check occasionally with a fork. Add the
2-3 minutes before cooking is over. Serve.
Stuffed Wild Goose
• Giblets from goose
• 4 cups bread crumbs
• 2 med. onions
• 2 apples, diced
• 1/4 tsp. sage
• 1/4 tsp. garlic powder
• 2 tsp. salt
• 1/2 tsp. pepper
• 1 med. wild goose
• 2 tbsp. butter
Cook giblets until tender; reserve liquid. Chop giblets and
add to bread crumbs, onions, apples, and seasonings.
Add liquid from giblets to moisten stuffing. Place goose in roasting
pan and dot with butter. Bake approx. 20 minutes per pound of goose
at 350 degrees. Baste often. 8-12 servings.
Recipe from www.ces.ncsu.edu
Goose Giblet Spaghetti Sauce
Giblets from about 6 geese or 10 ducks (reduce recipe accordingly
• 2 tbsp. olive oil
• 2 med. onions, dices small
• 2 garlic cloves, diced small
• 1/2 green pepper, diced small
• 1/2 cup chopped parsley
• 1 tbsp. dry marjoram
• 1/2 tbsp dry thyme
Grind the giblets; combine all ingredients and brown them slightly
in the oil. Then stir in 2 cans
tomato sauce and 1 can mushroom sauce.
Simmer the sauce slowly for about 1 hour, adding a little
water if it gets too thick. Pour
the sauce over well-drained spaghetti
and sprinkle with Parmesan cheese.
Submitted By Brad Morrison
• 3 goose breasts
• 2lbs bacon
• 1lbs fresh mushrooms (I love morrells for this)
• 1 lg onion (cut in half and quartered)
• 1 lg can of pineapple
• 1 bottle of Kikkoman teriyaki sauce (thick)
1 of each yellow & red bell peppers
• Cut all membrane, fat, and tendon tissue from goose breasts.
Cut goose into 1" cubes.
• Wrap cubes in bacon.
On kabob skewers, alternate ingredients except sauce.
Place kabobs on a broiler rack and bake at 325. Only until
the bacon has drained most of its fat.
Remove from oven, add teriyaki sauce. Finish on the grill.
I prefer a wood fire but use what you have.
Grill until goose is done. Careful of overcooking the goose
will get tough.
Add more teriyaki half way through grilling.
• Goose Breast Meat
• Bell Peppers
• Jalapeno Pepper (optional)
• Cheddar Cheese
Cut goose meat in long thin strips. Fry in hot oil with peppers,
onions and any other seasonings that you enjoy. Warm tortilla
in warm oven. Place goose meat and vegetables on warm tortilla
sprinkle with grated cheddar cheese. Roll up and serve immediately.
• 2 c Breadcrumbs
• 1 Onion
• 1 ts Salt
• 1/2 ts Pepper
• 1 tb Parsley
• 1 ts Sage
• 1 ts Thyme
• 2 tb Butter
• 1 Egg
• Leg of Mutton
Parboil the onion and chop finely. Chop the parsley. Beat the
Melt the butter and mix all the ingredients with it adding
the beaten egg finally to bind the mixture together.
Remove the bone from the leg of mutton and stuff the
mixture in the cavity.
Put the joint into a roasting dish with drippings
and a little flour.
First cook for 10 minutes at 400 degrees then reduce
the heat and allow to cook more slowly. Add twenty
every pound of meat. Serves 4
Goose Broccoli and Wild Rice
• Goose Meat
• Meat Tenderizer
• Fresh Broccoli
• Wild Rice
Cube goose meat in approximately ½” chunks and tenderize
with meat tenderizer and mallet or side of
saucer. Fry in skillet with butter, garlic, onion, salt and pepper. Cook broccoli
cut in small pieces. Cook wild rice (Native
Wild Rice from northern Wisconsin is super) and drain. Mix all together and
Roast Goose with Potato Pierogies
• 1 Goose (about 10 pounds), thawed
• 7 teaspoons Thyme, dried; divided
• 1 7 teaspoons Salt
• 1 7 teaspoons Black pepper
• 4 tablespoons Oil; divided
• 32 oz Pierogies, potato (2 pkgs)
• 2 c Onion; chopped
• 2 tablespoons Flour
• 2 c Chicken broth
Preheat the oven to 400 degrees F.
Remove the neck and giblets;
remove any large pieces of fat
from inside the goose and neck cavity; reserve the neck and
liver. Rinse the goose
with paper towels.
In a small bowl, combine 2 tablespoons
thyme and the
salt and pepper. Rub the bird with 2 tablespoons
oil, then rub with the thyme mixture.
Tuck the wings
under and tie the
together. Place the goose, breast- side up, on
a rack in a large roasting pan. Pierce the skin all over with
a 2-tined fork.
Roast the goose for 1 hour. During roasting, pierce
the skin several times with
a fork. To keep the fat from smoking,
remove from the
pan with a baster or dip
out with a cooking spoon.
Reduce the oven temperature
to 325 degrees F.
Roast for 2 to 2
or until the internal temperature
registers 180 to 185 on a meat thermometer, and the juices
with a knife. Continue
to pierce the skin and remove the fat while roasting. While
the goose is
and liver for making the
gravy. Refrigerate until ready to use.
When the goose is almost done, set a large
pot of water to boil.
Cook the pierogies according to the
in a large skillet, sauté the onions in the remaining 2
tablespoons oil until golden; remove from heat.
Drain the pierogies
well; add the cooked
onions. Mix lightly to combine. Cover and keep warm. Place the
goose on a large serving platter; cover loosely
with foil to keep warm.
Remove the remaining fat from the
pan and place the pan drippings into a glass measure; let any
to the surface and
discard. Reserve 1/3 cup of the drippings. Set the roasting
pan on top of the stove.
Add the reserved drippings.
Sauté the chopped neck meat
and liver for 5 minutes or until cooked.
Blend in the
stirring constantly, until bubbly.
Stir in the broth;
cook and stir until the mixture thickens and
Stir in the remaining teaspoon of
thyme. Pour into a gravy boat.
pierogie around the goose
in a separate bowl. Serve