SLOW COOKED GOOSE RECIPE | ALLRECIPES
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 Game Meats Goose
Total Time 6 hours 20 minutes
Prep Time 20 minutes
Cook Time 6 hours 0 minutes
Yield 6 servings
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, CarbohydrateContent 16.9 g, CholesterolContent 499.6 mg, FatContent 72 g, FiberContent 3.5 g, ProteinContent 152 g, SaturatedFatContent 25.2 g, SodiumContent 1367 mg, SugarContent 5.7 g
SLOW-COOKED GOOSE WITH CRANBERRY SALSA RECIPE | BBC GOOD FOOD
The salsa’s fruity, delicate heat is a good contrast to the richness of the goose, and makes a fresh alternative to the traditional cranberry sauce
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Total Time 4 hours 35 minutes
Prep Time 35 minutes
Cook Time 4 hours
Yield 6-8
Number Of Ingredients 14
Steps:
- Take the goose out of the fridge 1 hr before cooking. Heat oven to 160C/140C fan/gas 3. In a frying pan, toast the whole spices over a medium heat until aromatic. Use a pestle and mortar (or spice grinder) to grind to a fine powder. Mix in the crumbled stock cubes, orange zest, 1 tsp salt and cinnamon.
- Lay the goose in a high-sided roasting tin, score the skin all over with a sharp knife and rub in the spice mix, making sure you press into all the cut marks. Loosely cover the tin with foil and roast for 2 hrs, then remove the foil and roast for a further 2 hrs. Once cooked, rest for at least 20 mins, loosely covered with foil. Reserving the fat to roast your cabbage (see goes well with).
- While the goose cooks, make the salsa. Fry the onions in the oil over a medium heat for 10-15 mins until golden brown. Add the cranberries, cook for a few more mins, then remove from the heat. Mix in the remaining salsa ingredients and keep in a warm place to allow the flavours to infuse. Carve the goose and serve with the salsa.
Nutrition Facts : Calories 638 calories, FatContent 44 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 5 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 2 grams fiber, ProteinContent 54 grams protein, SodiumContent 1.7 milligram of sodium
More about "cooked goose recipes"
ROAST GOOSE | GOOSE RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 3 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 487 calories per serving
- Get your meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 180°C/350°F/gas 4.
- Peel and finely slice the ginger, then, keeping everything quite coarse, lightly crush it in a pestle and mortar with the cinnamon sticks, star anise, cloves and a good pinch of sea salt and black pepper.
- Rub into the skin of the goose halves, then put both halves skin side up in your biggest deep-sided roasting tray and drizzle with a little oil.
- Roast for 3 hours (depending on the size of your goose), basting every hour. After the goose has been in for 2 hours, slice the oranges and carefully add to the tray. The goose is cooked when the leg meat falls easily off the bone.
- Now you’ve got two choices. Leave it to rest, covered, for 30 minutes, then serve up while it’s hot and crispy-skinned, in which case simply remove the meat to a board, shred the leg meat and slice the breast.
- Pour all the fat into a jar, cool, and place in the fridge for tasty cooking another day, such roast potatoes. Stir a good swig of vinegar into the tray to pick up all the sticky goodness from the base, then drizzle over your meat. Serve with spuds, veg and all the usual trimmings.
- Your second choice is to let everything cool in the tray, then place it in the fridge for up to 2 days, with the goose submerged and protected in its own fat, ready to reheat when you need it, getting you ahead of the game and saving you time and oven space another day.
- To reheat, put the whole tray back in a preheated oven at 180°C/350°F/gas 4 and let the goose crisp up for around 30 minutes, or until hot through, then shred, slice and serve as above.
SPICED ROAST GOOSE | GAME RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 3 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 836 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- To make the spice mix, blitz all of the ingredients in a food processor to a fine powder. Pour through a coarse sieve into an airtight jar, then discard any woody bits left behind in the sieve.
- With a fork or the tip of a sharp knife, prick the fatty lump under the goose’s wing to help the fat melt out.
- Rub the goose all over with a little olive oil and 2 heaped tablespoons of the spice mix, making sure you get into all the nooks and crannies. Keep the remaining spice mix for another day – it’s incredible on all roasted or grilled meats.
- Prick the clementine all over with a sharp knife, then place into the goose's cavity with a few rosemary sprigs.
- Peel and quarter the onions, then chop the carrots and celery into large chunks. Place into a large roasting tray with the remaining rosemary, the bay and goose giblets. Toss well, add 150ml of cold water, then place the tray on the bottom shelf of the oven.
- Pop the goose directly on the bars above, so the juices from the goose drip into the tray, leaving you with crisp, beautifully succulent meat. Cook for around 3 hours, or until cooked through, golden and crisp. To check, insert a skewer into the thickest part of the thigh – if the juices run clear, it’s done.
- When the goose has been roasting for 2 hours, remove the veg tray from the oven and replace it with another tray. Skim away the fat from the veg tray (reserve it in a jar with a few extra bay leaves to make amazing roasties or my sweet glazed carrots), then place the tray on the hob over a high heat.
- Add the port and cook for around 3 minutes, or until reduced. Stir in the flour for a minute, then pour in the stock. Reduce to a simmer for around 10 minutes, or until thickened to a nice gravy consistency. Sieve into a medium pan, then set aside.
- When the time’s up on the goose, remove it from the oven, cover with a double layer of tin foil and a tea towel and leave to rest for 20 to 25 minutes.
- Remove the tray from the oven, skim away and reserve the fat, then pour any juices into the gravy. Warm up the gravy on a medium heat.
- Once rested, place the goose on a board and remove the skin – pop this into the oven for another 10 minutes to crisp it up nicely (keep an eye on it!).
- Carve away the legs, then shred the meat with two forks, discarding the bones. Carefully slice away the breasts, then slice up and place on a platter with the remaining shredded meat.
- Halve the pomegranate, then holding it in the palm of your hand cut-side down over the platter, bash the back with a wooden spoon so the seeds come tumbling out. Snap the crispy skin over the top, then serve with your hot gravy and all the trimmings.
ROAST GOOSE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 3 hours 15 minutes
Calories 1086 per serving
- Remove potatoes from pan and keep them warm under foil until ready to serve.
RAYMOND’S ROAST GOOSE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 2 hours 55 minutes
Category Dinner, Lunch, Main course
Cuisine French
Calories 697 calories per serving
- Pour off the excess fat from the roasting tin and reserve (see tip, below). Remove the bones and veg from the tin and place the tin on a medium heat. Bring to the boil and stir to lift the juices. Add the reduced alcohol. Taste and adjust the seasoning if required, then pour the resting juices which have collected under the goose into the jus. If the sauce is a little thin, mix the arrowroot with 1 tsp cold water, then add a little at a time to ensure that it does not become too thick. Sieve into a warmed gravy boat. Scatter herbs over a serving platter, loosely reassemble the goose on top and serve with the sauce.
ROAST GOOSE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 3.9
Cuisine British
- Remove the tea towel and foil from the goose. Place the apples around the goose and garnish with a few sage or bay leaves. Serve the stuffing and gravy with the goose at the table.
ROAST GOOSE | GOOSE RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 3 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 487 calories per serving
- Get your meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 180°C/350°F/gas 4.
- Peel and finely slice the ginger, then, keeping everything quite coarse, lightly crush it in a pestle and mortar with the cinnamon sticks, star anise, cloves and a good pinch of sea salt and black pepper.
- Rub into the skin of the goose halves, then put both halves skin side up in your biggest deep-sided roasting tray and drizzle with a little oil.
- Roast for 3 hours (depending on the size of your goose), basting every hour. After the goose has been in for 2 hours, slice the oranges and carefully add to the tray. The goose is cooked when the leg meat falls easily off the bone.
- Now you’ve got two choices. Leave it to rest, covered, for 30 minutes, then serve up while it’s hot and crispy-skinned, in which case simply remove the meat to a board, shred the leg meat and slice the breast.
- Pour all the fat into a jar, cool, and place in the fridge for tasty cooking another day, such roast potatoes. Stir a good swig of vinegar into the tray to pick up all the sticky goodness from the base, then drizzle over your meat. Serve with spuds, veg and all the usual trimmings.
- Your second choice is to let everything cool in the tray, then place it in the fridge for up to 2 days, with the goose submerged and protected in its own fat, ready to reheat when you need it, getting you ahead of the game and saving you time and oven space another day.
- To reheat, put the whole tray back in a preheated oven at 180°C/350°F/gas 4 and let the goose crisp up for around 30 minutes, or until hot through, then shred, slice and serve as above.
ROAST GOOSE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 3.9
Cuisine British
- Remove the tea towel and foil from the goose. Place the apples around the goose and garnish with a few sage or bay leaves. Serve the stuffing and gravy with the goose at the table.
CLASSIC ROAST GOOSE WITH CIDER GRAVY RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 4 hours
Cuisine British
Calories 956 calories per serving
- Serve the goose on a platter with the herby onions from the cavity scattered around.
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- Carve goose. Arrange slices on plates. Top with Madeira-glazed Shallots and sauce and serve.
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