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BAKED WILD GOOSECombine chicken, giblets, 1 teaspoon salt and 1 quart water in saucepan. Boil for 1 hour or until meat is tender. Remove meat from bones; chop meat and giblets into bite-sized pieces. Combine celery and onions in saucepan with boiling water to cover. Boil for 15 minutes. Add celery mixture to meat mixture. Combine bread, sage, remaining salt and pepper with celery and meat mixture. Stuff fowl with dressing. Bake, covered, at 300 degrees for 2 hour. Uncovered, bake for 15 minutes to brown. NOTE: Bacon slices across breast of fowl during last 15 minutes remove wild taste. Two or three wild ducks may be substituted for goose. Yields 8-12 servings. |
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CANADIAN WILD GOOSEClean, 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, saute the mushrooms in the butter. Stir in the consomme 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. |
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FRUIT-STUFFED WILD GOOSESprinkle goose inside and out with lemon juice, salt, and pepper. Melt butter in a large saucepan. Add onion and cook until tender. Stir in apple, apricots, bread crumbs, salt, and pepper. Spoon stuffing lightly into cavity. Close opening with skewers and string. Cover breast with bacon slices and cheesecloth soaked in melted bacon fat. Place goose breast up on rack in roasting pan. Roast at 325 degrees for 20-25 minutes per pound, or until tender, basting frequently with bacon fat and drippings in pan. If age of goose is uncertain, pour 1 cup water into pan and cover last hour of cooking. Remove cheesecloth, skewers and string. Serves 6-8. |
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GLACE GOOSEHeat oven to 325 degrees. Wash goose and pat dry with paper towels. In large skillet, cook and stir onion and celery in 1/2 cup butter until onion is tender. Stir in about a third of the bread cubes, the salt, sage, thyme, pepper, apple and raisins. Toss and stuff the body cavity lightly. Close the opening with skewers and lace. Place goose breast side up on rack in shallow roasting pan. Pour 1 cup apple cider over goose and cover. Roast 30 minutes. In saucepan, cook and stir 1/4 cup butter, the jelly and 1 cup apple cider over low heat until jelly is melted. Uncover goose and roast 2 to 2 1/2 hours longer or until done, basting frequently with jelly mixture. Goose is done when juices are no longer pink |
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GOOSE WITH GRAPES IN ORANGE SAUCEClean a wild goose and wipe inside and out with a damp cloth; stuff with small seedless grapes. Truss goose, tying legs and wings close to body. Sprinkle with salt and pepper. Roast on a rack at 500 degrees for 30 minutes. Reduce temperature to 300 degrees, cover pan, and roast 2-3 hours, or until a fork slips easily into the breast. Baste frequently with hot chicken stock and pour off excess fat as it accumulates. Uncover for last 30 minutes of roasting. Serve at once with Orange Sauce. |
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GOOSE WITH SOUR CREAM AND MUSHROOMSWash goose inside and out. Cut off neck and wing tips. Dry goose with paper towel and season with garlic salt and paprika. Place on rack in shallow pan. Roast, uncovered, at 325 degrees for 1 hour or until browned and fat has cooked off. Meanwhile, simmer giblets, neck and wing tips in water to cover, with chipped celery, carrots, and 1 teaspoon salt. Skim 3 tablespoons fat from goose; cook onion in fat until soft and yellow. Stir in 2 tablespoons flour, then blend in liquid from giblets; if necessary, add water to make 1 cup stock. Season with rosemary, thyme, and the remaining salt. Stir remaining 2 tablespoons flour into sour cream (this keeps it from curdling). Blend into gravy. Place goose in roasting pan; pour gravy and drained mushrooms over it. Cover and continue roasting another 2 hours. Serves 6. |
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HOLIDAY CHRISTMAS GOOSEClean 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. |
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QUICK-ROASTED WILD GOOSEA young tender wild goose may be prepared in this manner. Place goose on rack in a shallow pan and roast in a 400-425 degree oven. Baste with butter and white or red wine. Roast for 35-45 minutes. Season with salt and pepper. |
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