RIVER ROAST WILD GOOSE
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. Rinse goose, drain and pat dry with paper towels, inside and out. Sprinkle cavity and all surfaces with salt and pepper. With a sharp knife, cut a quarter inch deep X in the root end of each onion. Fill goose body with onions and the fresh or dried sage. Close the cavity and tie legs together with butchers cord. Place in roasting pan on rack, breast-side-up. Cover with bacon slices and roast for about 2 hours. Remove bacon strips and dust goose with half of the flour. Continue roasting until crisp and done, about 30 minutes more. Transfer to heated platter and keep warm. Skim fat from pan juices and add remaining flour to juices, stirring over medium heat until smooth and thickened. Add stock slowly, stirring. Bring to boil and adjust seasoning with salt and pepper to taste. Serve on side as sauce. Serve with hot applesauce and baby Brussels sprouts. Fun Fact: In 1861, George Armstrong Custer graduated from West Point at the bottom of his class. However, during the Civil War (1861-1865), his skills at war propelled him to the temporary rank of brigadier general. After the war, Custer was required to revert to his previous rank of captain in the small regular army, but was always respectfully referred to as "General Custer." In 1866 he was appointed lieutenant colonel of the newly authorized 7th Cavalry. Sioux and Cheyenne warriors defeated Custer on June 25, 1876, at the Battle of Little Big Horn in Montana, which resulted in his death and a total loss of his troops. Little Bighorn Battlefield National Monument, near Hardin, Montana, is the site of the battle, commonly referred to as Custer's Last Stand. He remains the youngest general in U.S. history.
Nutrition Facts : Nutritional Facts Serves
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Omar Moussa
[email protected]I made this recipe for my family, and they loved it! The goose was cooked perfectly, and the gravy was delicious. I will definitely be making this again.
Scott Underhill
[email protected]This was my first time cooking wild goose, and I was really impressed. The meat was tender and flavorful, and the gravy was rich and delicious. I will definitely be making this again.
Kyle Lewis
[email protected]I've tried this recipe a few times, and it's always a hit. The goose is always tender and juicy, and the gravy is always flavorful. I highly recommend it!
virtual numero
[email protected]This recipe is a keeper! The goose was so tender and flavorful. I served it with roasted potatoes and vegetables, and it was a perfect meal.
Shoaib Shekh
[email protected]I made this recipe for a dinner party, and it was a huge success. The goose was cooked to perfection, and the gravy was delicious. Everyone loved it!
Khatwe Brahh
[email protected]I followed the recipe exactly, and the goose turned out perfectly. The skin was crispy and the meat was moist and tender. I highly recommend this recipe!
Darren Farley
[email protected]This was my first time cooking wild goose, and I was really impressed. The meat was tender and flavorful, and the gravy was rich and delicious. I will definitely be making this again.
Perry
[email protected]I tried this recipe and it was amazing! The goose was so tender and flavorful. I will definitely be making this again.
faqeer faqeer
[email protected]This was a great recipe! The goose was cooked perfectly and the gravy was delicious. I will definitely be making this again.
Rabnawaz khan
[email protected]I've made this recipe several times, and it's always a hit. The goose is always tender and juicy, and the gravy is to die for. I highly recommend this recipe!
Andrew Gunter
[email protected]The goose was a bit dry, but the gravy was excellent. I would recommend using a different cooking method, such as braising, to keep the meat moist.
Carrie Hubbard
[email protected]This was my first time cooking wild goose, and I was pleasantly surprised. The meat was not as gamey as I expected, and it had a nice, rich flavor. I will definitely be making this again.
Toby Pickett
[email protected]I followed the recipe exactly, and the goose turned out perfectly. The skin was crispy and the meat was moist and tender. I will definitely be making this again.
Spencer Robinson
[email protected]This wild goose recipe was a hit! The meat was tender and flavorful, and the gravy was rich and delicious. I served it with roasted potatoes and vegetables, and it was a perfect fall meal.