CHRISTMAS GOOSE
The only thing that I could think of while I was sitting next to my husband in the duck blind, after a flock of Geese flew over us and he took two shots and said that he got him was..."Now the goose is on the table...and the pudding made of fig..." This is our first year hunting waterfowl, and it is so much fun, the best part is that we can spend quality time together. I have never prepared something like this before, but, with the economy the way it is, the goose was a blessing. I found this recipe by luck, and it sounds really good, it will be how I prepare my Christmas goose. I will let you know how it turns out. This recipe doesn't include the time it takes to pluck the bird :P UPDATE!!!! This was the Blue Ribbon winner at the table...I was told that EVERY time a goose gets brought home, I am automatically the chosen one to prep and cook it! Please!!! someone else try this and tell me what ya think!!
Provided by Tayders momma
Categories Goose
Time 2h25m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Wild Canada geese have little or no fat, as do most wild birds. Because of this lack of natural basting liquid, some wild fowl tends to dry out while cooking. This recipe will help assure the cook of no accidents and help keep the meat moist and tender.In this recipe you are essentially poaching the bird, i.e. roasting it upside-down in liquid with finely chopped vegetables. Wild goose is naturally very dark, nearly indistinguishable from roast beef after it is sliced.You may want to add potatoes, onions and firm vegetables to the roasting pan about 45 minutes before the bird is finished. They will not only add flavor to the sauce and the bird but will save you time by allowing the entire meal to finish together.
- You may substitute wild turkey, also a lean bird, in place of wild goose.
- Pre-heat oven to 375 degrees F.
- Melt the butter in a large sauce pan over medium-low heat.
- Add the carrots, celery, onions, apple and garlic.
- Sauté for 8-10 minutes. Add the stock, wine, parsley, rosemary, thyme, bay leaves, salt and pepper.
- Turn up the heat and bring to a boil for about 1 minute.
- Lower the heat to medium-low and simmer for 6-8 minutes.
- Pour the vegetables and liquid into a large roasting pan fitted with a lid. Turn the bird breast-side down and nestle into the vegetables and liquid. Spoon some of the liquid and vegetables over the goose and add more water (or wine if you like) to submerse the bird half-way.
- Cover and roast about 1 1/4 hours.
- Turn the bird over, facing up, and cook another 15 minutes, uncovered or until a meat thermometer registers 160 degrees F when inserted next to the leg bone.
- Remove and let the bird sit for about 10 minutes before carving.
- Spoon some of the juice and vegetables over each portion of sliced meat and potatoes.
- Wine Recommendation.
- The dark and heavy nature of wild goose meat needs to be enjoyed with a solid, bold, red. A syrah drinks beautifully with this meal, perhaps the Qupé vineyard from the central California coast. This wine is produced and bottled by Robert Lindquist; a reasonably priced wine and a good value.
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Abishek abi
[email protected]I followed the recipe exactly, but my goose turned out burnt. I'm not sure what I did wrong.
Mumbejja Gorret
[email protected]This goose was a bit dry, but the flavor was good. I think I would cook it for a shorter amount of time next time.
Julius Babb
[email protected]I've been cooking goose for years, and this is by far the best recipe I've ever used. The goose was cooked evenly, and the meat was so tender and juicy. The flavor was also amazing. I will definitely be using this recipe again and again.
akash saha
[email protected]This was my first time cooking goose, and I was so happy with how it turned out! The recipe was easy to follow, and the goose was cooked to perfection. The meat was moist and flavorful, and the skin was crispy. I will definitely be making this again.
mr.creeper
[email protected]I've made this goose several times now, and it always turns out perfectly. The meat is so moist and flavorful, and the skin is crispy and golden brown. I love that this recipe is so easy to follow. I would highly recommend it to anyone looking for a
Mamun 333
[email protected]This was a great recipe! I made it for my family last Christmas, and everyone loved it. The goose was cooked perfectly, and the flavor was amazing. I would definitely recommend this recipe to anyone looking for a delicious and festive Christmas meal.
Farzana Tariq
[email protected]This recipe is a bit too complicated for me. I'm a beginner cook, and I found it difficult to follow.
Calvin Hosbein
[email protected]I followed the recipe exactly, but my goose turned out burnt. I'm not sure what I did wrong.
yes swain
[email protected]This goose was a bit dry, but the flavor was good. I think I would cook it for a shorter amount of time next time.
jason j gamer
[email protected]I've been cooking goose for years, and this is by far the best recipe I've ever used. The goose was cooked evenly, and the meat was so tender and juicy. The flavor was also amazing. I will definitely be using this recipe again and again.
FreeBrainTrauma
[email protected]This was my first time cooking goose, and I was so happy with how it turned out! The recipe was easy to follow, and the goose was cooked to perfection. The meat was moist and flavorful, and the skin was crispy. I will definitely be making this again.
Md javeddoli
[email protected]I made this goose for my family last Christmas, and it was a huge hit! Everyone loved it. The meat was so tender and juicy, and the flavor was amazing. I would highly recommend this recipe to anyone looking for a delicious and festive Christmas meal.
Charlotte Cunningham
[email protected]This goose was absolutely delicious! The meat was so moist and flavorful, and the skin was crispy and golden brown. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again for Christmas dinner.