Roast Wild Goose
Roast Wild Goose is an moderately easy dinner. Made with 1 wild goose (4 to 6 lb.), salt and pepper, 3/4 c. chopped celery, 1 c. chopped onions (green) and 1 c. chopped apples, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
🔗 Recipe adapted from RecipeNLG-Full
Preheat oven to 500°.
Wash goose in cold water.
Drain well and pat dry inside and out.
Remove fat gland and base of tail. Sprinkle cavity with salt and pepper.
Stuff with equal amounts of celery, green onions (tops included) and apple. Rub skin with bacon grease. Place goose on rack breast side up or on V-shaped rack with breast side down, if preferred. Roast at 500° for 15 minutes.
Reduce temperature to 350° and roast for 3 hours, basting frequently.
If breast side is down, turn breast up when three-fourths done.
Remove goose from oven.
Let stand
15 minutes before carving.
In small saucepan, make gravy.
Thicken chicken bouillon with flour, stirring to paste with cold water.
Skim excess fat from drippings. Add tablespoons fat free drippings. Cook over low heat until blended.
Currant jelly and sherry.
Reheat do not boil.
Serve with sauerkraut and gin.
🍷 Perfect Pairings
Complete your meal with these
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