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Wild Goose recipe

Wild goose, brined and then roasted withbacon, onion, apple, celery, herbs, vegetable consomme and redwine.

Recipe: Wild Goose

1 (approxiately 10-pound) goose
2 onions, sliced
2 apples, sliced
2 strips of bacon
1 onion, sliced
1 carrot, peeled and sliced
1 celery rib, sliced
1 bay leaf
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon dried thyme
2 cups vegetable consomme
3 cups water
1 cup red wine
1 tablespoon cornstarch
2 tablespoons cold water

  • Soak 1 plucked, cleaned goose overnightin salted water. Rinse and dry.
  • Stuff goose with sliced onions and slicedapples. Place breast side up in open roaster pan and cover withstrips of bacon.
  • Roast in a 475°F (245°C) ovenuntil the bacon is crisp. Drain the fat and remove the baconfrom the goose.
  • Add to the pan, sliced onion, sliced carrot,sliced celery rib, bay leaf, parsley, thyme, vegetable consomme,water, and red wine. Cover the pan and roast at lowered temperatureof 375°F (190°C) for 2 to 2 1/2 hours, basting often,until tender.
  • Remove and discard the stuffing.
  • Strain the gravy and thicken with cornstarchmixed with cold water.

    Makes 8 servings.

    The Best Goose breast Recipe

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  • Comments

    1 Comment


    I could not find one instance of food poisoning from eating rare—or even raw!—duck or goose meat. Exactly why is a Great Mystery. I eat 50-60 wild ducks and geese every year—breasts always rare—and I have never gotten sick from it. Now. How to get medium-rare breast with properly done legs and wings? Take the bird apart midstream. The only thing you lose is that “ooh, ahh!” moment of a perfect-looking roast bird. But that bird will not taste perfect, my friends, no matter how lacquered the skin is. If the legs are done properly, the breast will be overcooked. And besides, you’ll cut into the bird in a moment anyway.

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