Wild Goose 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
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
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