WILD GOOSE RECIPES RECIPES

Steps:

• Soak plucked and cleaned goose overnight in well salted water.
• Rinse and dry, then stuff with 2 onions and 2 apples, both quartered.
• Place breast side up in open roaster pan and cover with 2 strips thick bacon.
• Brown in 475 degree oven until bacon is crisp.
• Take all fat from pan and discard.
• Remove bacon.
• Add to the pan 1 onion, quartered, 1 carrot, quartered, 1 cut up stalk of celery, 1 bay leaf, 2 or 3 sprigs of parsley, 1/2 teaspoon thyme, 2 cans consomme with 2 cans water, and 1 cup of dry red wine.
• Cover the pan and roast at 375 degrees for 2 to 2-1/2 hours, basting often.
• Goose should be done so that meat will readily pull off carcass.
• Remove goose from roaster and place on warm platter.
• Remove and discard stuffing.
• Strain the gravy and thicken with 1 tablespoon cornstarch mixed with 2 tablespoons cold water.
• Correct seasoning if necessary.
• Serve with wild rice.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Rinse and pat goose dry. Place cold butter in a large bowl and add cranberries, raisins, orange, onion, apple, sage, tarragon, basil, garlic, bay leaf, salt, and pepper. Mix well using your hands until you have a large ball of butter and fruit.
• Stuff the ball of butter into the body cavity of the goose. Close cavity and tie drumsticks together with kitchen twine. Sew cavity shut to protect flavor and moisture, if desired.
• Place 2 large layers of foil on a work surface. Make a bed of bacon slices in the center of the foil by placing 4 or 5 slices side by side. Lay goose on top, breast-side up. Cover breast and legs with remaining bacon. Bring foil up and fold, sealing in the bird, leaving small space around the bird for air circulation. Place foil-covered bird into a roasting pan.
• Roast in the preheated oven until no longer pink in the center, 3 to 4 hours. An instant-read thermometer inserted into the largest part of the thigh should read 180 degrees F (82 degrees C).
• Remove from the oven, leave the bird breast-side down, and let rest for 15 minutes. Turn the bird breast-side up and let rest for 10 minutes. Open foil pouch very carefully, as there will be a lot of steam. Remove and discard all stuffing and transfer bird to a serving platter. Slice, carve, and serve, or serve whole and carve at the table.