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ROASTED GOOSESaute onion in butter. Soak bread in water and squeeze out water. Mix onion, bread, salt, pepper, eggs, and sausage; stuff goose. Place in roasting pan, breast side down, in 3 inches of boiling water. Bake, uncovered, at 350 degrees for 1 hour. Drain off water; turn goose. Bake, uncovered, for 2 hours, basting occasionally. Serves 8. |
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SAUCY APPLE GOOSESoak goose overnight in salt water. Place 2 apples, peeled and slice, in cavity. Bake at 350 degrees for 20-25 minutes per pound. While baking, baste frequently with a sauce made by heating together applesauce, jelly, cinnamon, syrup and nutmeg. Serve with this sauce as a gravy, separately or over carved bird. Serves 4. |
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STUFFED WILD ROAST GOOSEMelt butter in large frying pan or saucepan and add onion, parsley, orange rind, and rosemary. Gently blend with butter and add all remaining ingredients except bird and orange, tossing lightly. Stuff into prepared goose and skewer opening shut. Place goose on rack in open roasting pan and pierce skin with sharp skewer at 1 1/2 inch intervals. Roast at 425 degrees for 1 hour. Carefully dip off accumulated fat. Sprinkle with additional salt. Cover with tent of foil. Roast at 300 degrees for 4 hours and 30 minutes. Rub entire skin with cut side of orange every hour. Yields 10 minutes. |
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WILD GOOSEPlace prepared goose in large roaster; season inside and out with salt, pepper and poultry seasoning. Pour in 7-Up; lay potatoes, carrots and apples around goose. Place 2 tablespoons sugar and 10 to 12 raisins in each apple. Place cover on roaster; bake 2 to 3 hours in 400 degree oven. Serves 8. |
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WILD GOOSEClean and pick well. Don't skin. Lay giblets aside to use in stuffing. Now prepare stuffing. Goose giblets 1 lg. onion, chopped 2 Jonathan apples, diced Salt & pepper Sage Garlic Boil giblets until tender, remove skin and chop fine. Combine with bread, onions and apple. Mix well. Add salt and pepper, sage and garlic. Moisten and stuff goose. Place goose in roasting pan and spread with about 2 tablespoons butter and then sprinkle with a little flour. Roast in 350 degree oven 15-20 minutes per pound. Baste often. |
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WILD GOOSE IN WINEMarinate goose in the refrigerator overnight or for at least 8 hours in mixture of wine, onions, parsley, thyme, bay leaves, salt and peppercorns. Dry goose and save the marinade. Put it in a casserole with the bacon and roast at 425 degrees for 25 minutes or until brown, turning the goose frequently. Add the marinade, garlic, and bouillon. Cover and bake at 325 degrees for 1 hour or until goose is tender. Serves 6. |
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WILD GOOSE WITH SAUERKRAUTOpen two large cans of kraut and heat in large skillet with 1/2 cup of bacon drippings. Stuff goose with the hot kraut mixture and place in covered roaster. Any remaining kraut and juice can be placed in the bottom of the roaster and used to baste the fowl while cooking. Roast at 325 degrees until tender, an hour or more. Test for doneness by pulling a wing away from the body. Do not puncture skin on the breast. You may or may not want to eat the sauerkraut when the goose is done. If not, serve the bird with cabbage type vegetables, such as turnips, brussel sprouts, or broccoli. |
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