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Wild Goose With Currant Sauce – Sl 11/87

Wild Goose With Currant Sauce - SL 11/87 recipe image
This elegant dish features wild goose roasted to perfection and served with a rich, complex currant sauce. The sauce balances the gamey richness of the goose with the sweetness of dried prunes, the tartness of currants, and the depth of red wine. Aromatics like onion and orange add brightness, while the cooking apple provides a subtle sweet undertone. Ideal for holiday feasts or special winter dinners, this recipe transforms a challenging game bird into a tender, flavorful main course that pairs beautifully with root vegetables or crusty bread.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 13.0
Dietary: Gluten-free, Vegan, Vegetarian
Description
This elegant dish features wild goose roasted to perfection and served with a rich, complex currant sauce. The sauce balances the gamey richness of the goose with the sweetness of dried prunes, the tartness of currants, and the depth of red wine. Aromatics like onion and orange add brightness, while the cooking apple provides a subtle sweet undertone. Ideal for holiday feasts or special winter dinners, this recipe transforms a challenging game bird into a tender, flavorful main course that pairs beautifully with root vegetables or crusty bread.
Ingredients
  • 2 whole Wild geese (2-1/2 pounds each)
  • 2 cups Dry red wine
  • 1 large Orange, unpeeled and cut into wedges
  • 2 envelopes Dry onion soup mix
  • 1 cup Pitted dried prunes, chopped
  • 1 cup Dried currants
  • 2 cups Water
  • 1 medium Cooking apple, cored and cut into wedges
Directions
  1. 1
    Preheat oven to 325&# 194;°F (165ðC).
  2. 2
    Prepare the wild geese by cleaning and patting dry. Place them in a roasting pan.
  3. 3
    Sprinkle the dry onion soup mix evenly over the geese.
  4. 4
    Stuff the cavities of the geese with the orange wedges and apple wedges.
  5. 5
    Roast the geese in the preheated oven for approximately 90 to 120 minutes, or until the internal temperature reaches 165ðF (74ðC) and the meat is tender.
  6. 6
    Remove the geese from the oven and let them rest for 15 minutes. Transfer to a carving board.
  7. 7
    Pour the red wine and water into the roasting pan, scraping up any browned bits from the bottom.
  8. 8
    Bring the pan juices to a boil on the stovetop, then reduce heat and simmer until reduced by half.
  9. 9
    Stir in the chopped prunes and currants. Simmer for another 5-10 minutes until the sauce thickens slightly.
  10. 10
    Carve the goose and serve with the warm currant sauce poured over the top.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 13.0kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.2mg1%
Total Carbohydrate 3.5g2%
Dietary Fiber 0.6g3%
Sugars 2.5g
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Wild goose meat can be quite lean and gamey compared to domestic goose. Ensure it is cooked to proper doneness but not overcooked to avoid dryness.

If the sauce is too thick, add a splash more water or wine. If too thin, simmer longer or add a slurry of cornstarch and water.

For a richer sauce, you can baste the goose with its own rendered fat during roasting, though wild goose may produce less fat than domestic varieties.

Leftover goose meat makes excellent sandwiches or can be shredded and added to salads.

Keywords: wild goose, currant sauce, game bird, red wine sauce, roasted goose, prunes, holiday dinner, winter meal, apple, onion soup mix, orange, gamey, rich sauce, special occasion, traditional, main course, slow roast, fruit sauce, classic recipe
Read it online: https://www.chefs-mate.com/recipe/wild-goose-with-currant-sauce-sl-11-87/