Best 9 Wild Goose Recipes

ROASTED WILD GOOSE OR DUCK

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.

WILD GOOSE

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.

ROAST GOOSE WITH WILD RICE-CHESTNUT STUFFING

Steps:

• Cooked wild rice according to package instructions (you should have about 4 cups cooked). Set aside to cool.
• Preheat oven to 350ºF.
• Remove giblets from goose. Remove loose fat from around cavity openings. Discard or reserve for another use.
• Prick skin and fat with a skewer in several places, being careful not to pierce meat.
• Sprinkle goose inside and out with salt and pepper. Rub with orange zest.
• Fry bacon in a skillet until crisp. Add onion, celery and parsley and sauté 5 minutes.
• Stir in chestnuts, cooked rice and herbs. Season to taste with salt.
• Stuff goose with this mixture. "Sew" cavity shut with skewers and cotton twine. (do not stuff goose until ready to roast).
• Place goose breast side up on a rack in a shallow roasting pan. Roast about 20 minutes per pound. (if skin begins to brown too much, cover loosely with foil.).
• Remove to cutting board and let rest 15 minutes.
• Remove stuffing to a bowl and carve goose.

WILD DUCK OR GOOSE WITH SAUERKRAUT

Steps:

• Rub bird, inside and out, with cut side of lemon, squeeze some juice on occasionally, Combine sauerkraut, celery seed, sugar, pepper.
• Stuff bird loosely with the combination and truss the legs.
• Place breast up on a rack in a shallow pan.
• Pour in boiling water.
• Cover and roast in 350° oven for around 45 minutes.
• Remove cover, drain liguid from pan.
• Roast uncovered for 30 minutes, or until done,basting frequently with the sherry.
• Garnish with with orange slices and parsley after removing from oven.
• This is also good stuffed with a nice wild-rice stuffing.

OLD FASHIONED WILD DUCK/GOOSE GUMBO

Steps:

• Cut up the duck or goose and season with salt and pepper.
• Pour cooking oil into large black iron pot or any other heavy cooking pot. Heat oil and add cut up duck or goose.
• Brown all sides of meat, gradually adding small amounts of water to keep it from burning. Keep browning it until you get a good dark crust on the bottom and sides of the pot.
• When it's browned enough, remove the meat and pour off any excess oil left in pot. Return meat to pot and add enough water to cover the meat.
• Cut up the sausage into thick slices and add it to the pot.
• Add all of the chopped vegetables and additional salt and pepper. You can also use optional seasonings, like 'Tony Chachere's' or 'Slap Ya Mama' if you can get your hands on it.
• Simmer until the meat is tender - this is the key. Ducks will tenderize alot quicker than geese will. I have simmered geese as long as 3 or 4 hours - to the point where the vegetables had all cooked to nothing. I happen to like alot of 'floaties' in my gumbo, so, if that happens, I add more and cook until they're also tender. Keep adding water as it cooks down to keep the level up.
• Turn gumbo off for a while so that any excess grease or oil from the sausage will rise to the top, then skim it off.
• Ladle this into a bowl of steamed long grain rice and serve with a side of potato salad. Good on cold, wet winter days. Well worth the effort.

WILD GOOSE WITH GIBLET STUFFING

Steps:

• Rub inside goose cavity with lemon and salt; set aside. In a saucepan, cook giblets in water until tender, about 20-30 minutes., Remove giblets with a slotted spoon and reserve liquid. Chop giblets and place in a large bowl with the cornbread, apples, onion, parsley, sage, salt, pepper and garlic powder. Add enough of the reserved cooking liquid to make a moist stuffing; toss gently. Stuff the body and neck cavity; truss openings. Place goose, breast side up, on a rack in a shallow roasting pan. Spread with softened butter., Bake, uncovered, at 325° for 25 minutes per pound or until fully cooked and tender. If goose is an older bird, add 1 cup of water to pan and cover for the last hour of baking.

RIVER ROAST WILD GOOSE

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.

ROAST GOOSE WITH WILD RICE STUFFING

Steps:

• Mix together the cooked rice, nuts, apples, onion, and herbs. Season to taste with salt and pepper.
• Remove the neck, heart, and gizzard from the goose. Wash the bird inside and out. Pat dry. Fill the cavity of the goose with the stuffing, skewer closed, and lace string around the skewers. Truss the bird.
• Roast in a preheated 325 degree F (165 degree C) oven, breast side down, for 1 1/2 hours. Draw off the fat as it accumulates. Turn, and roast another 1 1/2 hours. When done, the juices should run clear when the bird is pricked where the thigh attaches to the body. Remove trussing strings and skewers before carving.
• While the goose is roasting, place the neck, heart, and gizzard in a saucepan with water. Let simmer gently, partially covered, for several hours, until reduced to slightly less than 2 cups. Season the broth to taste with salt.
• Pour off all but 1 tablespoon of the fat from the roasting pan. Sprinkle a little flour over the bottom, 1 to 2 tablespoons, depending on how thick you like your gravy. Set the pan over low heat. Stir for 2 minutes, scraping up all the browned bits. Add the reserved goose broth to the pan, and whisk until smooth. Taste and season with salt and pepper. Serve in a gravy boat alongside the bird.

WILD GOOSE BREASTS WITH ORANGE GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Rinse the breasts in cold water, and place in baking dish. Splash with vermouth, then season with salt; set aside.
• In a medium bowl, combine orange zest, orange juice, lemon juice, brown sugar, garlic and soy sauce. Season with mustard and caraway. Pour glaze over breasts in baking dish.
• Bake in preheated oven for 30 minutes, or until no longer pink and juices run clear. Baste at least twice during baking.