Best 5 Wild Goose In A Bag Recipes
Embark on a culinary adventure with wild goose, a delicacy that promises an unforgettable gastronomic experience. Discover three distinct recipes curated to tantalize your taste buds. First, embark on a flavor journey with "Wild Goose in a Bag," a succulent dish cooked to perfection in a sealed bag, preserving its natural juices and enhancing its delectable flavors. Next, savor the "Wild Goose with Apples and Chestnuts," where tender goose meat harmonizes with the sweetness of apples and the earthy notes of chestnuts, creating a symphony of flavors. Finally, indulge in the "Wild Goose Pâté," a luxurious spread crafted with goose meat, cognac, and a touch of spice, perfect for elegant gatherings or as a special treat. These recipes celebrate the unique taste of wild goose, offering a delightful culinary exploration that will leave you craving for more.
Let's cook with our recipes!
WILD GOOSE IN A BAG
Make and share this Wild Goose in a Bag recipe from Food.com.
Provided by dogbaker
Categories Goose
Time 1h2m
Yield 1 goose, 6 serving(s)
Number Of Ingredients 10
Steps:
- soak bird in salted water x 1 hour to remove blood
- examine for pellets and feathers. Remove if found
- prepare browning bag with flour shaken inside and place into pan large enough to hold bird and bag without it hanging over edge
- Place in bird cavity -carrots celery and apple + herbs
- pat dry and coat with olive oil
- sprinkle with poultry seasoning
- place into bag in pan
- add french onion soup over top of bird and red wine into cavity
- place 2 bacon strips on top of bird
- seal bag and make 6 slits
- Bake at 350 x 20-30 minutes per pound. its done when leg wiggles easily.
- let cool 30 minutes before carving
- skim fat from liquid and reduce liquid
- thicken with cornstarch mixture.
Nutrition Facts : Calories 883.7, Fat 59.6, SaturatedFat 18.2, Cholesterol 234.8, Sodium 613.5, Carbohydrate 9.8, Fiber 1.7, Sugar 5.1, Protein 66.8
WILD GOOSE WITH GIBLET STUFFING
This recipe is one of our favorite ways to prepare goose and it's especially nice for the holidays. My husband does a lot of hunting, so I'm always looking for new ways to fix game. - Louise Laginess, East Jordan, Michigan
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 6-8 servings.
Number Of Ingredients 15
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.
Nutrition Facts :
ROASTED WILD GOOSE OR DUCK
This recipe is not for a grocery store goose or duck. Cooking a wild-caught goose or duck is quite different from a farm-raised store bird. My son-in-law asked me to cook the goose he got during hunting season. It is a great way to reward the hunter with a delightful dinner. My son-in-law said it was the best goose he had ever eaten and he comes from a family that eats mostly wild game from hunting and fishing trips.
Provided by Kitten
Categories Meat and Poultry Recipes Pork
Time 4h10m
Yield 10
Number Of Ingredients 16
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.
Nutrition Facts : Calories 871 calories, Carbohydrate 15.2 g, Cholesterol 235.2 mg, Fat 65.7 g, Fiber 2.3 g, Protein 53.5 g, SaturatedFat 26.6 g, Sodium 623.3 mg, Sugar 10 g
WILD GOOSE BREASTS WITH ORANGE GLAZE
This is a great recipe for that wild bird you're not sure what to do with. Sweet and tangy at the same time.
Provided by ALIGORN
Categories Meat and Poultry Recipes Game Meats Goose
Time 40m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 345.9 calories, Carbohydrate 7.3 g, Cholesterol 93.6 mg, Fat 22.8 g, Fiber 1.3 g, Protein 26.8 g, SaturatedFat 7.1 g, Sodium 298.1 mg, Sugar 5.2 g
ORANGE WILD GOOSE
Based on a recipe from Cooking Alaskan by Alaskans, a cookbook my DH and I purchased when we visited there via Princess Cruise Lines in the 90's. We made this recipe New Year's Day 2009 with a goose that a neighbor gave us that she acquired on our property here in Maine. Tip: I left the bag open but will definitely close it next time with a twist tie and prick it as the instructions indicate; I think it would have steamed the goose rather than drying out the exposed area. This went really well with recipe #396346 and recipe #391990.
Provided by mersaydees
Categories High Protein
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F (190°C).
- Place flour in bag large enough to fit goose. Shake to coat the inside of bag.
- Mix all other ingredients except goose and pour into bag. Place bag in deep roasting pan.
- Place bird in bag and turn gently to coat all sides of goose with bag contents.
- Secure bag with twist tie about 2 inches from top.
- Prick bag in several places on top to vent.
- Cook goose 2 ½ to 3 hours or until tender.
- Remove bird to hot platter and pour sauce into a heavy skillet.
- Skim off excess fat and thicken gravy to suit.
Nutrition Facts : Calories 897.9, Fat 57.1, SaturatedFat 17.9, Cholesterol 235.6, Sodium 742, Carbohydrate 25.1, Fiber 1.1, Sugar 17.5, Protein 67.1
Tips:
- Prep the goose: Remove any excess fat and giblets from the goose. Rinse the goose thoroughly inside and out and pat it dry.
- Season the goose: Rub the goose inside and out with your preferred seasonings. Common seasonings include salt, pepper, garlic powder, onion powder, and paprika. You can also add herbs such as thyme, rosemary, and sage.
- Choose your cooking method: You can cook the goose in a bag using either a slow cooker or an oven. If using a slow cooker, cook the goose on low for 8-10 hours or until the meat is tender. If using an oven, preheat the oven to 325°F (163°C) and cook the goose for 3-4 hours or until the meat is tender.
- Add vegetables and fruit: For added flavor and nutrition, you can add vegetables and fruit to the bag with the goose. Common vegetables include carrots, celery, onions, and potatoes. Common fruits include apples and oranges.
- Let the goose rest: After cooking, let the goose rest for 10-15 minutes before carving. This will help the juices redistribute throughout the meat.
Conclusion:
Cooking wild goose in a bag is a simple and delicious way to prepare this game bird. By following these tips, you can ensure that your goose is cooked to perfection. Whether you choose to cook the goose in a slow cooker or an oven, you'll end up with a tender and flavorful meal that your family and friends will love. So next time you have the opportunity to cook a wild goose, give this recipe a try!
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