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Great Sacandaga Goose Recipes

 
   
 

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

Goosey Loosey
Submitted By Jeremiah Scott

• goose in thin strips
• flour
• eggs
• butter
• teriyaki

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

www.huntingnet.com

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. Add the tomatoes and stock to the goose with the gibsons. Season to taste. Stew and check occasionally with a fork. Add the potatoes 2-3 minutes before cooking is over. Serve.

www.justgamerecipes.com

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 for less)

• 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.

Goose Kabobs
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.

www.huntingnet.com

Goose Fajitas

• Goose Breast Meat
• Tortillas
• Bell Peppers
• Onions
• Jalapeno Pepper (optional)
• Cheddar Cheese
• Oil

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 and sprinkle with grated cheddar cheese. Roll up and serve immediately.

www.wisconsinhunter.com

Colonial Goose

• 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 egg.
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 minutes of cooking time for every pound of meat. Serves 4

www.justgamerecipes.com

Goose Broccoli and Wild Rice

• Goose Meat
• Meat Tenderizer
• Garlic
• Salt
• Pepper
• Onions
• Butter
• 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 and cut in small pieces. Cook wild rice (Native Wild Rice from northern Wisconsin is super) and drain. Mix all together and serve immediately

www.wisconsinhunter.com

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 and pat dry 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 legs 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 1/2 hours longer, or until the internal temperature registers 180 to 185 on a meat thermometer, and the juices run clear when the bird is pierced with a knife. Continue to pierce the skin and remove the fat while roasting. While the goose is roasting, finely chop the neck meat 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 package directions. Meanwhile, 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 fat rise 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 flour; cook, stirring constantly, until bubbly.

Stir in the broth; cook and stir until the mixture thickens and bubbles, about 3 minutes.

Stir in the remaining teaspoon of thyme. Pour into a gravy boat. Arrange the pierogie around the goose or place in a separate bowl. Serve with gravy.

www.justgamerecipes.com

 

 

 

 

 

 

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