You’ve found some of the best wild goose recipes. Recipes so good that they appear on OutdoorChannel.com.
Delicious roast goose
with crispy skin, a tender goose clay pot recipe and much more. Offering many more homemade game bird recipes for you to choose from.
Christmas goose recipes
that deliver
How to buy the perfect goose If you don’t have hunters in the family and want to make one of these recipes, you can certainly
buy
a goose (especially during the holidays). You will now be an informed buyer and know what to look for. Fresh goose is available during the holiday season and is an amazing choice for any of these goose recipes.
Make sure the goose is plump, shapely, and has smooth, blemish-free and pin-free skin. It is very difficult to judge the quality of a frozen goose, so stick with well-known brands. A 10-12 pound goose is the largest bird you should buy because the larger ones are almost always harder. The 10-12 pound goose can feed up to 8 individuals, depending on how much your family eats and whether you want leftovers.
Instead, consider buying two or three geese (instead of the larger birds) if necessary. It is very misleading because geese have a large carcass and relatively little meat, compared to, say, a chicken.
Let the goose thaw 2 days in the refrigerator. Or you can thaw the goose for 5-6 hours in cold water in the original package in the sink; Change the water frequently. Now to prepare one of my goose recipes.
I believe
that
game birds are the most delicious wild meat, and the key to this is that preparing the bird is just as important as the way you cook the bird. Take care of the bird as soon as you’ve bagged it, so when you use one of my goose recipes, it will be wonderful.
If you can freeze the bird a week before cooking, Freezing softens the bird and there is no need to marinate it (keep it for yourself).
NOTE: I
want to let you know a “little secret” of mine
for the goose I use:
Secret #1: Goose has a stronger flavor than any wild duck (it’s like the texture of roast beef), so I’ll 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” (such as orange or salted, etc.) rinse all the bird’s buttermilk and marinate your bird again
.
You know that a turkey (domestic or wild) needs to be bathed in fat to stay moist, but the goose is anything but. Processed fat that accumulates at the bottom of a roasting pan should be discarded.
S
ecret #2: PRICK ONLY THE GOOSE’S SKIN AND UNDERLYING FAT with a fork or needle; do not prick the meat. If you can, remove any fat pads before cooking. Secret #3: Boil 1 cup of water and pour over the goose before seasoning it and placing it in the oven, and halfway through cooking, to melt the fat. It will crunch the skin and prevent the goose fat in the toaster from catching fire.
This wild goose recipe is wonderful because you can prepare it before you go to work and it’s ready when you get home.
WILD GOOSE CLAY POT1 goose, peeled and chopped2 TBS butter4 garlic cloves, peeled1 onion, sliced1-1/2 TBS homemade worcestershire sauce2 cups chicken brothIn a heavy skillet, melt the butter over medium-high heat and quickly brown each piece. Place the golden goose pieces in your clay pot and put it on high heat. Add the garlic cloves, onion, worcestershire sauce and broth.
Cook slowly for 6-8 hours, or until the meat falls off the bone. Shred with a fork and mix with your favorite barbecue sauce. Thank you for using my recipes for the goose; These are great sandwiches, don’t you think?
This goose recipe is easy to prepare and delicious.
STROGANOFF GOOSE
2 cups
cooked goose meat, cut into small pieces2 cups beef broth1 small onion, sliced1 celery rib, sliced1 bucket beef broth1 cup fresh mushrooms, sliced2 TBS butter1-1/2 teaspoon homemade flour1 teaspoon homemade mustard1 cup sour paprika homemade sour cream, to garnish cooked rice or buttered noodles
Sauté the mushrooms in 2 tablespoons of butter until tender. Meanwhile, place the goose meat in a saucepan with meat broth. Add the cube of onion, celery and beef broth; Simmer until the broth cube has dissolved and warm. Slowly beat the flour, stirring constantly until thickened.
Add meat, mustard and sour cream. Heat to just below the boiling point. Serve over rice with hot butter or noodles and add a pinch of paprika.
The following goose recipe includes this delicious dish. If you like mushrooms, you’ll love this. HOMEMADE RECIPE GOOSE WITH MUSHROOMS1 goose, diced2 garlic cloves, chopped1 large onion, sliced1/2 cup butter (or bacon fat)2-1/2 cups fresh mushrooms, sliced2 cups chicken broth1 bay leaf1 TBS white sugar1/8 teaspoon thymekosher salt and freshly ground black pepper, to the taste of cooked wild riceIn a large, heavy skillet, melt the butter or bacon fat over medium-high heat. Add the goose, onion slices and chopped garlic; brown on both sides of the bird. Reduce heat and add 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 for another 30 minutes. Serve with wild rice. I have more than just recipes for the goose. Check out more of my favorites in the left navigation bar.
STUFFED GOOSE RECIPE
8-10 lb goose1 cup celery, chopped1 cup onion, chopped2 TBS butter4 cups apples, peeled and finely chopped8 cups homemade white bread2 tablespoons white sugar2 teaspoons kosher salt, divided2 eggs1/2 cup apple juice1/2 cups Chicken broth
PREHEAT oven to 350 degrees and sprinkle a roasting pan with vegetable oil
.
Wash the goose thoroughly and pat dry. Sprinkle the cavity with 1 teaspoon of kosher salt and prick the skin generously; reserve.
In a skillet over medium-high heat, add the butter and sauté the celery and onion until tender. Pour into a large bowl.
Add chopped apples, bread, white sugar, and remaining teaspoon of kosher salt; mix. In a bowl, whisk the eggs, apple juice and broth and pour 1/4 cup at a time over the filling mixture. Mix well and lightly stuff the goose. Bake, uncovered, for 3 to 3-1/2 hours or until a thermometer strikes 185 degrees.
Let the bird stand for at least 20 minutes before carving; remove the filling and cover to keep warm.
Easy Duck
Recipes
Miss Homemade’s Game Bird Cookbook Recipes
A new holiday tradition begins. This particular goose recipe requires 4 hours of marinating before roasting; And so it is worth it.
CHRISTMAS GLAZED GOOSE10-12 lb gooseMarinada:2 cups water2/3 cup homemade soy sauce1 celery stalk, finely chopped1 small onion, finely chopped1 apple, quartered1 TBS white sugarIn a saucepan, combine the ingredients and bring to a boil. Reduce heat and cook uncovered until 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; Rotate to cover evenly. Refrigerate for 4 hours, turning every hour.
1 teaspoon kosher salt1 teaspoon freshly ground black pepper2 tablespoons canola oil2 teaspoons cinnamon1 teaspoon garlic powder1/4 cup cider vinegar2 cups water1-1/2 tablespoon homemade soy sauce1/3 cup honey2 teaspoons cornstarch2 tablespoons cold waterTake the goose out of the refrigerator and discard the marinade. PREHEAT oven to 325 degrees and spray a shallow roasting pan with vegetable oil. Rub the outside of the goose with canola oil. In a small bowl mix the cinnamon and garlic powder together; Rub over the whole bird. Bake, uncover 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 quick boil and simmer until reduced by half. Take the turkey out of the oven after 30 minutes and brush the whole goose with the honey mixture; Sprinkle lightly with salt. Put back in the oven and cook for another 30 minutes. Now cover the goose with aluminum foil and cook until it is ready (1-1/2 to 2 hours) or when a thermometer marks 180 degrees. When cooked, remove from the oven and let stand, covered for 20 minutes. DO NOT prick the skin when it is at rest or you will lose all its juice. For the sauce, strain the juices from the pan and discard any fat. Mix the cornstarch with the water in a small saucepan and beat until smooth. Now add the juices from the pan and bring to a boil, cooking for 2 minutes or so. Cut your goose and serve with the sauce.
It is served with blueberries and rosemary on the tray.
Here’s another one of my goose recipes that is very tasty. Instead of blackberry jelly, you can also use raspberry or any other fruit flavor you want.
NICE GOOSE BERRIES
1
goose, clean and prepared to roast carrots, celery and 1 onion, sliced1-1/2 cups homemade blackberry jelly1/2 cup
brandy PREHEAT oven to 325 degrees. Lightly drizzle a roasting pan with vegetable oil.
Place carrots, celery and onion slices in the bottom of the pan to roast. Pierce the skin ONLY. Mix the fruit jelly with the brandy and spread the goose with this mixture every 15 minutes. Roast for two hours, or until the 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.
GOOSE SLOW COOKER
2 or 3 goose breasts, cut into strips1 onion, sliced
1/2 cup homemade barbecue sauce 2
TBS homemade worcestershire sauce2 tablespoons homemade brown sugar, packed1 teaspoon salt1 teaspoon homemade garlic powder 1 teaspoon homemade onion powder1/2 teaspoon dried mustard1/2 cup homemade applesauce 1/4 teaspoon cinnamon1 cup chicken broth
Spray the slow cooker with vegetable spray thoroughly. Place the goose strips at the bottom of the slow cooker and cover with the onion slices. Mix the remaining ingredients together and pour over everything. High – it will take 4 to 5 hours to cookLow – it will take 8 to 10 hours to cook
You can add 1 tablespoon of flour to drips and make sauce after
the goose is cooked.
I have more than just goose recipes, check out the links below.
Christmas recipes from hunters
More goose
recipes Wild game recipes
Homemade Christmas recipes Pheasant recipes Wild turkey recipes
