The only thing that I could think of while I was sitting next to my husband in the duck blind, after a flock of Geese flew over us and he took two shots and said that he got him was..."Now the goose is on the table...and the pudding made of fig..." This is our first year hunting waterfowl, and it is so much fun, the best part is that we can spend quality time together. I have never prepared something like this before, but, with the economy the way it is, the goose was a blessing. I found this recipe by luck, and it sounds really good, it will be how I prepare my Christmas goose. I will let you know how it turns out. This recipe doesn't include the time it takes to pluck the bird :P UPDATE!!!! This was the Blue Ribbon winner at the table...I was told that EVERY time a goose gets brought home, I am automatically the chosen one to prep and cook it! Please!!! someone else try this and tell me what ya think!!
- 1⁄2 cup butter
- 1 cup carrot (shredded)
- 1 cup celery (diced)
- 1 cup onion (finely chopped)
- 1 medium apple (peeled, cored and chopped)
- 4 garlic cloves (finely chopped)
- 1 cup veal stock or 1 cup low sodium chicken broth
- 1⁄2 cup dry white wine
- 1⁄4 cup fresh parsley (chopped)
- 2 tablespoons dried rosemary
- 2 tablespoons dried thyme
- 4 bay leaves
- 1 teaspoon salt (I use sea salt)
- 1 teaspoon cracked pepper
- 1 (7 -10 lb) whole wild goose
- Wild Canada geese have little or no fat, as do most wild birds. Because of this lack of natural basting liquid, some wild fowl tends to dry out while cooking. This recipe will help assure the cook of no accidents and help keep the meat moist and tender.In this recipe you are essentially poaching the bird, i.e. roasting it upside-down in liquid with finely chopped vegetables. Wild goose is naturally very dark, nearly indistinguishable from roast beef after it is sliced.You may want to add potatoes, onions and firm vegetables to the roasting pan about 45 minutes before the bird is finished. They will not only add flavor to the sauce and the bird but will save you time by allowing the entire meal to finish together.
- You may substitute wild turkey, also a lean bird, in place of wild goose.
- Pre-heat oven to 375 degrees F.
- Melt the butter in a large sauce pan over medium-low heat.
- Add the carrots, celery, onions, apple and garlic.
- Sauté for 8-10 minutes. Add the stock, wine, parsley, rosemary, thyme, bay leaves, salt and pepper.
- Turn up the heat and bring to a boil for about 1 minute.
- Lower the heat to medium-low and simmer for 6-8 minutes.
- Pour the vegetables and liquid into a large roasting pan fitted with a lid. Turn the bird breast-side down and nestle into the vegetables and liquid. Spoon some of the liquid and vegetables over the goose and add more water (or wine if you like) to submerse the bird half-way.
- Cover and roast about 1 1/4 hours.
- Turn the bird over, facing up, and cook another 15 minutes, uncovered or until a meat thermometer registers 160 degrees F when inserted next to the leg bone.
- Remove and let the bird sit for about 10 minutes before carving.
- Spoon some of the juice and vegetables over each portion of sliced meat and potatoes.
- Wine Recommendation.
- The dark and heavy nature of wild goose meat needs to be enjoyed with a solid, bold, red. A syrah drinks beautifully with this meal, perhaps the Qupé vineyard from the central California coast. This wine is produced and bottled by Robert Lindquist; a reasonably priced wine and a good value.