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Crispy roast goose with wild rice stuffing recipe

Crispy roast goose with wild rice stuffing recipe


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  • Recipes
  • Dish type
  • Side dish
  • Stuffing
  • Mushroom stuffing

Impress your holiday guests with this crisp, moist and absolutely delicious roast goose. The recipe requires a day or two of advance preparation, but the results will create memories to last a lifetime and maybe even inspire a seasonal tradition.

27 people made this

IngredientsServes: 12

  • 1 goose
  • 250g (9 oz) wild rice
  • 1.25L (2 pints) cold water
  • good knob butter
  • 1 onion, chopped
  • 375g (13 oz) shiitake mushrooms, sliced
  • 1 egg
  • salt and freshly ground black pepper to taste
  • 150ml (1/4 pint) dry sherry
  • 475ml (16 fl oz) giblet stock

MethodPrep:1hr ›Cook:3hr30min ›Ready in:4hr30min

  1. Carefully prick the goose on all sides with a cocktail stick, taking care to avoid piercing the flesh. Fill a pot large enough to hold the goose 2/3 full of water and bring to the boil. Submerge bird neck side down for 1 minute until goose bumps arise on the goose. Turn goose to tail side down and repeat the process. Remove goose from the pot and drain.
  2. Place goose breast side up on a rack in a large roasting tin. Set in the refrigerator, uncovered, to dry the skin for 24 to 48 hours.
  3. Cook the rice the night before roasting the goose: Place the rice in a pot with water and bring to the boil. Reduce heat to low, cover and simmer 45 minutes. Refrigerate overnight.
  4. Preheat oven to 180 C / Gas mark 4.
  5. Melt the butter in a frying pan over medium heat and cook the onion until tender. Mix in cooked rice, mushrooms and egg. Season mixture with salt and pepper.
  6. Sprinkle the goose inside and out with salt and pepper. Fill goose cavities with the rice and mushroom mixture. Seal cavities with kitchen string and place the goose breast side down on a rack in a roasting tin. Roast bird 1 1/2 hours in preheated oven; do not open the oven door. Remove bird from the oven and use a baster to remove the fat that has accumulated in the bottom of the tin. Turn bird on its back in the roasting tin, and continue roasting 1 hour or until the internal temperature when tested with a meat thermometer has reached a minimum of 80 C.
  7. Increase the oven temperature to 200 C / Gas mark 6. Remove goose from the oven and transfer to a larger tin. Return to the oven for 15 minutes to further crisp and brown the bird. Take out the goose and let it sit uncovered for 30 minutes before removing stuffing.
  8. To make gravy, place the original roasting tin over 2 burners. Mix in dry sherry and scrape the tin with a wooden spoon. Combine these drippings with giblet stock to make gravy for the goose and stuffing.

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Reviews & ratingsAverage global rating:(21)

Reviews in English (19)

by TERRYB8

It might be that I just like duck better, the breast was flavourless & the only thing that my partner liked was the skin which was crispy.-21 Jul 2008

by MRSANDS

I made this skipping the boiling water step. My goose was not crispy, but that is not the recipe's fault. I baked it 3 hours in total, it was a little dry (compared to what I have had before). I suggest people who try to cook goose for the first time should realise that a goose of same weight of a turkey would give less meat. It is harder to carve than a turkey too. I served 10 people with this goose, and each person barely got 2 pieces of meat. I took the left over home and picked out the rest of meat and cooked a soup. The next day my family of 4 had a soup noodle with goose meat -- chinese style.-21 Jul 2008

by JOALBIS

goose will definately be a regular dish on my table with this recipe! DELICIOUS!!-21 Jul 2008


Roast Goose Recipes

Carefully prick the goose on all sides with a skewer, taking care to avoid piercing the flesh. Fill a pot large enough to hold the goose 2/3 full of water, and bring to a boil. Submerge bird neck side down for 1 minute, until goose bumps arise on the goose. Turn goose tail side down, and repeat the process. Remove goose from the pot, and drain. Place breast side up on a rack in a large roasting pan. Set in the refrigerator, uncovered, to dry the skin for 24 to 48 hours.

Cook the rice the night before roasting the goose: place the rice in a pot with 5 cups water, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes. Refrigerate overnight.

Preheat oven to 350 degrees F (175 degrees C).

Melt the butter in a skillet over medium heat, and cook the onion until tender. Mix in cooked rice, mushrooms, and egg. Season mixture with poultry seasoning, salt, and pepper. Sprinkle the goose inside and out with salt and pepper. Fill goose cavities with the stuffing. Seal cavities with kitchen twine, and place the goose breast side down on a rack in a roasting pan.

Roast bird 1 1/2 hours in the preheated oven do not open the oven door. Remove bird from the oven, and use a baster to remove the fat that has accumulated in the bottom of the pan. Turn bird on it's back in the roasting pan, and continue roasting 1 hour, or until the internal temperature when tested with a meat thermometer has reached a minimum of 180 degrees F (82 degrees C).

Increase the oven temperature to 400 degrees F (200 degrees C). Remove goose from the oven, and transfer to a larger pan. Return to the oven for 15 minutes to further crisp and brown the bird. Take out the goose, and let it sit uncovered for 30 minutes before removing stuffing.

To make gravy, place the original roasting pan over 2 burners. Mix in 2/3 cup of dry sherry, and scrape the pan with a wooden spoon. Combine these drippings with giblet broth to make a gravy for the goose and stuffing.


Step 1

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 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.


Directions

Using kitchen shears, trim excess skin from the goose's neck. Use shears or fingers to remove bundles of pale, lumpy fat from the cavity. Reserve 3 tablespoons solid fat, plus an additional 1/3 cup if making prune and apple stuffing. Pat reserved fat dry, chill, then mince.

Using a trussing needle or paring knife, prick goose skin at 1/2-inch intervals all over, front and back, being sure to pierce the skin but not poke holes in the meat. Pay special attention to particularly fatty areas, such as beneath wings and around thighs.

Fill a large stock pot by two-thirds with water and bring to a boil over high heat. Wearing clean rubber kitchen gloves, grasp the legs of the goose and lower it into the water, neck end first, submerging it halfway. Keep submerged for 1 minute. Lift goose, allowing excess water to drain back into pot, then transfer to a work surface. Grasp wings and submerge other half of goose, tail end first, in boiling water and keep submerged 1 minute longer. Lift goose, allowing excess water to drain back into pot, then transfer goose to work surface. Pat dry with paper towels inside and out.

In a medium bowl, mix kosher salt and baking powder together. Generously and evenly sprinkle salt mixture all over goose skin use just enough of the salt mixture to coat thoroughly. (You will most likely not need all of the salt, and in some cases, less than half will be sufficient, depending on the size of your bird and your salt preference.) Transfer goose to a rack set in roasting pan and refrigerate uncovered for 12-24 hours.

If using store-bought chicken broth, pour into a microwave-safe medium bowl and sprinkle gelatin in an even layer on surface. Let stand 5 minutes microwave in 1 minute intervals, whisking each time, until gelatin is dissolved. Meanwhile, in a medium saucepan, heat the 3 tablespoons reserved minced fat over medium heat until the fat renders and forms small browned bits, about 3 minutes. Increase heat to medium-high and add goose neck, wing tips, wishbone, and all giblets (except liver) and sauté until dark brown, 8-10 minutes.

Add onions, carrots, and celery to saucepan, and cook, stirring, until vegetables begin to brown, about 10 minutes. Stir in tomato paste and cook for 1 minute. Add red wine, scraping up any brown bits on bottom of saucepan. Add chicken broth, parsley, thyme, and bay leaf. Bring to a boil, reduce heat to low, partially cover, and cook at a bare simmer for 2 hours. If necessary, add additional stock or water to keep ingredients covered. Set a fine mesh strainer over a 4-cup measuring cup and strain stock, pressing down on solids with a ladle or spoon to extract all liquid. Reserve and finely chop heart and gizzard dispose of all other solids. Skim fat off top of stock and, if necessary, add additional chicken stock or water to make 2 full cups. Stock can be refrigerated in an airtight container for up to 5 days.

Set oven rack to lowest position and preheat to 325°F. Remove goose from refrigerator and place breast side down in a V-rack set in a roasting pan (we often recommend roasting on a wire rack set in a rimmed baking sheet, but the goose renders too much fat for this to be a safe option). Transfer goose to oven and roast for 1 1/2 hours. Remove from oven and carefully transfer V-rack with goose to a work surface. Carefully spoon or pour off all but a few tablespoons of the rendered fat in the roasting pan into a heat-safe bowl or container, being careful to leave behind any browned bits. Reserve rendered fat. Return V-rack with goose to the roasting pan and, using two wooden spoons inserted into neck and body cavities, to carefully rotate goose breast side up. Return goose to the oven and roast until skin is puffed up around breast bone and tops of thighs, and skin is browned, 1 to 1 1/2 hours longer. Remove from oven.

Raise oven temperature to 400°F and transfer V-rack with goose to a rimmed baking sheet. Return to goose to oven until skin is fully browned and crisp, about 15 minutes longer. Remove from oven and let stand, uncovered, for 30 minutes. Meanwhile, transfer newly accumulated rendered fat from roasting pan to reserved fat. Do not wash roasting pan.

In a medium saucepan, bring reserved goose stock to a simmer. Heat roasting pan on 2 burners over low heat. Add sherry and, using a wooden spoon, scrape up any brown bits on the bottom. Bring sherry to a boil and let boil for 30 seconds. Scrape contents of roasting pan into saucepan with goose stock. Add reserved chopped gizzard and heart to saucepan. Continue simmering for 5 minutes.

Finely chop reserved goose liver. In a clean medium saucepan, stir together 2 tablespoons of reserved rendered goose fat with flour over medium-low heat, stirring constantly, until aromatic and light brown, about 5 minutes. Remove from heat. (Remaining goose fat can be refrigerated or frozen and used for cooking and frying.) Pour hot goose stock into flour mixture and whisk to combine. Simmer on low heat until gravy is slightly thickened, about 3 minutes. Add goose liver and simmer for 1 minute longer. Season with salt and pepper to taste.

Carve goose and serve with gravy.


Ingredients

A frozen goose is perfectly adequate. Have thawed 24 to 48 hours before the meal (48 is better.) Prick the goose well all over, especially on the breast and on the upper legs, holding the skewer almost paralel with the bird so as to avoid piercing the flesh.

Fill a very large pot ⅔ full of water (pot should be large enough to almost accomodate the bird) and bring to a boil. Using rubber gloves submerge bird (neck side down) for 1 minute (till goose bumps arise.)

Repeat the process (this time with the tail side down.) Drain the goose, breast side up on a rack in a large roasting pan and set in the refrigerator, naked, to dry the skin for 24 to 48 hours.

When you are ready to roast the bird, on the big day. Make your favorite stuffing. I made one in ྚ that seemed to be well liked.

The night before Thanksgiving I cooked 1½ cups (raw) wild rice in about 5 cups of water. Drained and chilled overnight. In the morning I added soaked, cut up dry shiitake mushrooms along with their soaking water with an egg beaten into it. A tablespoon of poultry seasoning, a sautéed onion, plenty of salt and freshly ground pepper.

Now you salt and pepper the bird insdie and out, liberally. Preheat the oven to 325 degrees while you are stuffing and sewing up the bird.

Place it in the oven in a roaster and on a rack on it's breast.

For a 12⅓ lb. goose I needed a full 5 hours but this is quite a large bird. Just close the oven and let it stay, undisturbed for 1½ hours.

After this time, take it out of the oven. Use a baster to draw out the fat that has accumulated in the bottom of the pan (schmaltz lovers, send up a cheer) You can strain this fat through a coffee filter, putting the schmaltz in small bottles which keep very well in the freezer for up to a year.)

Turn the bird over on its back before you put it back in the oven. put it back in for another hour before you start checking for doneness. The recipe gave the best advice on checking for doneness, at this point, that I have ever seen.

With a piece of terry rag, squeeze the upper drumstick (not thigh) lightly. If it feels kind of squishy, like roast beef, it's done. Every bird is different so you must judge when it is done. When meat is done (be patient, it may take a while), raise the heat to 400℉ (200℃). Remove roaster from the oven and transfer bird (rack and all) to a jelly roll pan.

Put it back in the oven for 15 minutes to further crisp and brown the bird. Take it out and let it sit, uncovered for a half an hour.

Regarding the roaster, after you remove the bird to a jelly roll pan and put that in the oven, remove the fat from the roaster and put it over 2 burners adding about ⅔ cup of dry sherry and deglaze the pan with a wooden spoon. combine these drippings with your giblet broth either to make a gravy or to use later for goose carcass, slow cooker broth.


This sounds like it will be delicious for Thanksgiving this year. a quick question. It suggests that you can put rice mixture into the cavity of the bird rather than cooking it in casserole dish in oven. Do they mean that you cook the dish first in a Dutch Oven or put rice mixture in bird uncooked and it will cook in bird. Help! please respond if know answer. ASAP.. thanks a bunch!Jo Anne

I chose this recipe as I did not want to make a stuffing with bread. Like other reviewers, I did not follow the recipe exactly and used what I had on hand / what was available in my local grocery store. The changes I made were: Since I did not have enough Wild Rice on hand, I used red and white quinoa to get to the 1 cup measurement. For the brown rice, I used "Lundberg Wild Blend rice" instead, as I didn't have the whole cup of wild rice could not find pure wild rice in my local grocery store. The way I prepared this was I cooked the rice mixture in 4 cups of organic salt free chicken broth (the regular salted would do as well) and separately sauteed the vegetable mixture in a half stick of salted butter in a skillet. I used a whole apple, dried low sugar cranberries and nixed the dried apricots. Like another reviewer suggested, I added some poultry seasoning (Szeged) to the sauteed vegetables before adding the cooked rice mixture. This had a great flavor and I received lots of compliments during our Christmas dinner. Enjoy!


Roast Goose with Apple and Orange Stuffing

Preheat oven to 160°C (approximately 325°F). Rinse goose with cold water and pat dry. Coarsely chop herbs. Rinse apples, quarter, remove cores and cut into slices. Rinse oranges with hot water and cut into slices and mix with the herbs. Season goose inside with salt and pepper and fill with apples and oranges. Sew opening with kitchen twine or secure with toothpicks. Poke skin of the goose on the sides and underneath the legs to allow fat to escape. Season outside also with salt and pepper and place with breast side down in a roasting pan and pour in a little water. Bake in preheated oven for about 30 minutes. From time to time, add more liquid. Meanwhile, peel onions, carrots and celery root and coarsely chop. Remove goose from the roasting pan and remove cooking liquid from the roasting pan. Skim off fat and fry the vegetables in 1-2 tablespoons fat in the roasting pan. Pour cooking juices back in and place goose breast side up again in roasting pan. Season again with a little salt and pepper. Simmer 2-2.5 hours longer in the oven, basting and adding water as needed. Remove goose from the roaster, remove twine or toothpicks from the goose and take out the filling. Place goose on a baking sheet. Increase oven temperature on the grill. Brush goose with honey. Place back in the oven under the grill to brown for about 10 minutes until crispy. Meanwhile, add cooking liquid to a saucepan, skim off fat, boil down a little as needed or add some water and season with port wine, salt, pepper and cinnamon (to taste with a little cornstarch for thickening).

Serve goose with apples and oranges on a plate with the gravy served separately.


Roast Goose

Rinse and dry the goose. Sprinkle the cavity with salt, pepper and herbs. Halve the potatoes and apples and place in the goose cavity.

Use kitchen twine to tie the cavity closed. Season the goose with salt and pepper. Place the goose, breast side down, in a large roasting pan. Pour in 400 ml (approximately 1 1/2 cups) boiling water. Roast in a preheated 200°F (approximately 400°F) oven for about 30 minutes. Carefully turn the goose and reduce oven temperature to 180°F (approximately 350°F). Roast for 2 to 2 1/4 hours longer.

Rinse and coarsely chop the soup vegetables. Peel and cut onions into 8 wedges. Skim any excess fat from the roasting pan. Add the vegetables and 125 ml (approximately 1/2 cup) cold water mixed with 2 teaspoons salt to the pan. Roast for 1 hour longer, basting goose with the drippings occasionally. Remove pan from the oven. Transfer goose to a platter. Deglaze drippings with 250 ml (approximately 1 cup) water and strain through a sieve. Stir creme fraiche into the sauce.


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Best Wild Goose Recipes

You have found some of the best wild goose recipes.  Recipes so good they are featured on OutdoorChannel.com.

Delicious roast goose with crispy skin, a tender goose crock pot recipe and much more. Offering many more homemade game bird recipes for you to choose from.

Holiday Goose Recipes that Deliver

Secret #1: Goose is stronger tasting than any wild duck (it's like roast beef texture), so I marinate the goose in buttermilk (or milk) for 24 hours in the refrigerator before cooking.

If you want to marinate the goose in a "flavored marinade," (like orange or savory, etc.) rinse all of the buttermilk from the bird and marinate your bird again.

You know that a turkey (domestic or wild) needs to be basted in fat to stay moist - but the goose is just the opposite. The rendered fat that accumulates on the bottom of a roasting pan needs to be discarded.

S ecret #2: PRICK JUST THE SKIN AND THE UNDERLYING FAT OF THE GOOSE with a fork or a needle do not prick the meat. If you can, pull out any pads of fat before cooking.

Secret #3: BOIL 1 cup of water and pour over the goose before seasoning it and placing it in the oven, and midway through baking, to melt the fat. It will crisp the skin and prevent the goose fat in the roaster to catch on fire.

This wild goose recipe is wonderful because you can prepare it before you go to work and it's ready when you come home.

1 goose, skinned and cut up
2 TBS butter
4 garlic cloves, peeled
1 onion, sliced
1-1/2 TBS homemade worcestershire sauce
2 cups chicken broth

In a heavy skillet, melt the butter over medium high and quickly brown each piece. Place the browned goose pieces into your crock pot and set it to high heat. Add the garlic cloves, onion, worcestershire sauce and broth.

Slow cook for 6-8 hours, or until the meat falls off the bone. Shred with a fork and mix with your favorite barbecue sauce. Thanks for using my recipes for goose these are great sandwiches, don't you think?

This goose recipe is easy to prepare and so delicious.

2 cups cooked goose meat, cut into small pieces
2 cups beef broth
1 small onion, sliced
1 celery rib, sliced
1 beef bouillon cube
1 cup fresh mushrooms, sliced
2 TBS butter
1-1/2 TBS flour
1 tsp homemade mustard
1 cup homemade sour cream
paprika, for garnish
cooked buttered rice or noodles

Saute mushrooms in 2 tablespoons of butter until tender. Meanwhile, place the goose meat in a saucepan with beef broth. Add the onion, celery and beef bouillon cube simmering until bouillon cube has dissolved and hot. Slowly whisk in the flour, stirring constantly until it thickens.

Add meat, mustard and sour cream. Heat until just below boiling point. Serve over hot buttered rice or noodles and add a dash of paprika.

The next goose recipe includes this delicious dish. If you like mushrooms, you will love this.

HOMEMADE GOOSE RECIPE WITH MUSHROOMS

1 goose, quartered
2 cloves garlic, minced
1 large onion, sliced
1/2 cup butter (or bacon fat drippings)
2-1/2 cups fresh mushrooms, sliced
2 cups chicken broth
1 bay leaf
1 TBS white sugar
1/8 tsp thyme
kosher salt and freshly ground black pepper, to taste
cooked wild rice

In a large heavy skillet, melt the butter or bacon fat on medium-high heat. Add the goose, onion slices and minced garlic brown both sides of the bird. Reduce the heat and add the chicken broth and bay leaf. Simmer for 1-1/2 hours, covered.

It's time to add the mushrooms, sugar and thyme. Discard the bay leaf and season with salt and pepper to taste. Cover and simmer another 30 minutes. Serve with wild rice. I have more than just recipes for goose. Check out more of my favorites at the navigation bar to the left.

8-10 lb goose
1 cup celery, chopped
1 cup onion, chopped
2 TBS butter
4 cups apples, peeled and chopped finely
8 cups day old homemade white bread
2 TBS white sugar
2 tsp kosher salt, divided
2 eggs
1/2 cup apple juice
1/2 cups chicken broth

PREHEAT the oven to 350 degrees and spray a roasting pan with vegetable oil.

Wash the goose well and pat dry. Sprinkle the cavity with the 1 teaspoon of kosher salt and prick the skin generously set aside.

In a skillet over medium-high heat, add the butter and saute the celery and onion until tender. Pour into a large bowl.

Add the chopped apples, bread, white sugar and remaining teaspoon of kosher salt toss. In a bowl, whisk the eggs, apple juice and broth together and pour 1/4 cup at a time over the stuffing mixture. Toss well and lightly stuff the goose. Bake, uncovered, for 3 to 3-1/2 hours or until a thermometer reads 185 degrees.

Let the bird rest for at least 20 minutes before carving remove the stuffing and cover to keep warm.

Start a new tradition for the holidays. This particular goose recipe requires 4 hours of marinating before roasting and so worth it.

Marinade:
2 cups water
2/3 cup homemade soy sauce
1 celery stalk, finely chopped
1 small onion, finely chopped
1 apple, quartered
1 TBS white sugar

In a saucepan, combine the ingredients and bring to a boil. Reduce heat and cook uncovered until the celery is tender stirring frequently. Cool to room temperature. Place your goose in a large resealable bag and pour the cooled marinade over the bird turn to evenly coat. Refrigerate for 4 hours, turning every hour.


1 tsp kosher salt
1 tsp freshly ground black pepper
2 TBS canola oil
2 tsp cinnamon
1 tsp garlic powder
1/4 cup cider vinegar
2 cups water
1-1/2 TBS homemade soy sauce
1/3 cup honey
2 tsp cornstarch
2 TBS cold water

Bring the goose out of the refrigerator and discard the marinade. PREHEAT the oven to 325 degrees and spray a shallow roasting pan with vegetable oil.

Rub the outside of the goose with the canola oil. In a small bowl mix the cinnamon and garlic powder together rub over the entire bird. Bake, uncovered for 30 minutes.

Meanwhile in a saucepan, combine the 2 cups of water with the cider vinegar, 1 tablespoon of soy sauce and honey. Bring to a rapid boil and simmer until it is reduced in half.

Bring the turkey out of the oven after 30 minutes and brush the entire goose with the honey mixture lightly sprinkle with salt. Place back in the oven and cook another 30 minutes.

Now cover the goose with foil and cook until done (1-1/2 to 2 hours) or when a thermometer reads 180 degrees.

When cooked, bring out of the oven and let it rest, covered for 20 minutes. DO NOT prick the skin when it is resting or you will loose all of your juice.

For the gravy, strain the pan juices and discard any fat. Mix the cornstarch with the water in a small saucepan and whisk until smooth. Now add the pan juices and bring to a boil, cooking for 2 minutes or so. Carve your goose and serve with the gravy.

Served with cranberries and rosemary on the platter.

Here is another one of my goose recipes that is so tasty. Instead of blackberry jelly, you may also use raspberry or any other fruit flavor you wish.

1 goose, cleaned and prepped for roasting
carrots, celery and 1 onion, sliced
1-1/2 cups homemade blackberry jelly
1/2 cup brandy

PREHEAT oven to 325 degrees. Lightly spray a roasting pan with vegetable oil.

Lay carrots, celery and onion slices on the bottom of the roasting pan. Pierce skin ONLY. Mix the fruit jelly with the brandy and baste the goose with this mixture every 15 minutes. Roast for two hours, or until internal temperature reaches 180 degrees. Serve with wild rice.

This goose recipe is easy to prepare. Just put it together in the morning and when you get home from work - dinner is ready.

2 or 3 goose breasts, cut into strips
1 onion, sliced

Spray the slow cooker crock well with vegetable spray. Place the goose strips in the bottom of the slow cooker and cover with the onion slices. Mix the remaining ingredients together and pour over all.
High - will take 4 to 5 hours to cook
Low - will take 8 to 10 hours to cook

You may add 1 tablespoon of flour to the drippings and make gravy after the goose is cooked.


Watch the video: Gänsebraten - Weihnachtsgans im Ofen zubereitet (July 2022).


Comments:

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