By Kittencalskitchen on December 16, 2006
Photo by Chef Lyle
Photo by Chef Lyle
"You really can't go wrong with this recipe! This will be a holiday showstopper, it has a rub that caramelizes the goose when baking, plan ahead the goose needs to marinade for about 4 hours. Cooking time is for a 10-12 pound goose, I strongly suggest to use a meat thermometer for best results --- a 10-12 pound goose with feed about 8 people if you are serving more then I would suggest to make two, you will need to prepare two separate marinades and place the goose into two plastic bags."
Serving Size: 1 (417 g)
Servings Per Recipe: 6
"Good recipe, the goose was a hit in terms of taste, but it could have been softer. I did everything as instructed, the only difference was I made a stuffing of scallions and mushrooms grilled with ginger. The end result tasted somewhat Oriental, which is what we liked, but I am not sure why it ended up chewy. I went by the meat thermometer, as prescribed. Will try it again some day, may be I need to cook it a bit longer."
"What a fantastic dish! This was my very first time eating / preparing a goose. The only things that I did differently were- I didn't use the stalk of celery, I used fresh parsley instead. And I omitted the Anise (didn't have any on hand). I also skinned the goose. At first I was scared that it would become too dry- So I used my Nesco roasting pan (in the oven) instead of a shallow roasting pan. It turned out perfect! Great texture, moist, and full of flavor! Will def. make again! Would love to try this with lamb or goat kid. Thank You for making my first Goose experience a pleasant one! :)"
"A very different recipe for goose and my husband says it is a keeper. As for me, I am still searching for the perfect recipe that will make goose taste less like goose! :) Thanks for sharing!"
"This Really was an excellent recipe and I followed it pretty closely. We had a friend give us a wild goose that they had hunted but did not know how to prepare. We had some friends over for dinners that have become accustomed to gourmet food, throughout the years and have recently been introduced to wild game dishes. I did add Â¼ cup of Craisins (sweetened dried cranberries) and Â¼ cup Cabernet to the marinade, Stuffed the cavity of the goose with 1 onion, and a Gala Apple that was quartered and toped with thick cut apple wood smoked bacon. The spice rub was absolutely perfect and I highly recommend this recipe, Thanks for Sharing."
"This was great! We had guests for dinner and I thought I'd do something different with a goose - we raise our own and 'roast goose' gets a bit predictable. This was easy and came out fabulously tasty, I did foget to prick the skin of the bird and it still crisped up really well. Thank you for adding something different to our diet!"
"It really IS a perfect spiced goose! I couldn't fit mine in a gallon sized bag, so I bought the Large ziplock brand. Worked great! You know you've hit a 5 star recipe when your husband makes those moaning noises while he eats :)"
"This was outstanding for goose. Trim the extra fat off the neck and leg areas (save to use for frying potatoes, etc. - this is the best fat!) Make sure to prick the skin only (don't go into the meat) all-over the goose to allow the fat under the skin to escape; this will ensure it is crisp. With the spices used here, the skin was extra yummy! I only wish I had made extra of the basting sauce to dip in."