Roasted Wild Canada Goose Recipe

From Dorothy McNett's Recipe Book.

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Roasted Wild Canada Goose

From Dorothy McNett's recipes at www.dorothymcnett.com. This is a very nice and fairly easy way to cook a wild goose. Generally speaking, wild geese are not as fatty as a domestic one, and this method has us cooking the goose with a flavorful vegetable "glaze".

1/2 cup extra virgin olive oil
6 - 8 cloves garlic, chopped
1 medium onion, finely chopped
1 -2 ribs of celery, finely chopped
1 carrot, finely chopped
1/2 cup fresh parsley, finely chopped
1 1/2 cups vegetable or chicken stock
1 teaspoon raw sugar
1 tablespoon snipped fresh rosemary
1 - 2 teaspoon snipped fresh thyme
2 bay leaves
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1 wild Canada goose (7-9 pounds usually)

2-4 russet or other baking potatoes
1- 2 medium whole onions
garlic butter for potatoes

Preheat oven to 375 degrees. In a heavy bottomed saute pan (with a cover, and big enough to hold the goose) heat the olive oil and then add the finely chopped vegetables, cooking and stirring for about 5-6 minutes. Add the stock, sugar, herbs, bay leaves, salt and pepper and bring to a boil, then simmer for about 4-5 minutes. Now place the goose breast side down into the pan and also spoon some of the liquid over the goose. Cover with a lid, or use foil or a silicone baking mat as the lid. Place in 375 degree oven and roast for 45 minutes. Add the potatoes and onions to the pan and return to oven and roast another 30 - 40 minutes. Then remove the lid, turn the goose breast side up and roast another 15 - 20 minutes or until around 160 - 165 degrees in thigh. Remove from oven, loosely cover and let stand about 15 minutes before carving. Slice the goose and the potatoes and onions, arrange on serving platter and drizzle with some of the roasting juices as desired.
If desired, mash up several cloves of garlic with softened butter and a bit of the pan drippings and use it as a topping for the potatoes.

Recipe created 2015-05-18.

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