This traditional wild goose recipe delivers deep, savory flavors perfect for a festive holiday meal or a special weekend dinner. The bird is first salted to tenderize the meat, then stuffed with quartered apples and onions to infuse the cavity with sweet aromatics. Crisp bacon covers the breast to keep the meat moist during the initial high-heat browning. Afterward, the goose roasts slowly in a fragrant broth of dry red wine, consomme, and fresh herbs until the meat is incredibly tender and pulls easily from the bone. The resulting pan juices are transformed into a smooth, rich gravy thickened with cornstarch, making every bite comforting and elegant.
Wild Goose
Description
This traditional wild goose recipe delivers deep, savory flavors perfect for a festive holiday meal or a special weekend dinner. The bird is first salted to tenderize the meat, then stuffed with quartered apples and onions to infuse the cavity with sweet aromatics. Crisp bacon covers the breast to keep the meat moist during the initial high-heat browning. Afterward, the goose roasts slowly in a fragrant broth of dry red wine, consomme, and fresh herbs until the meat is incredibly tender and pulls easily from the bone. The resulting pan juices are transformed into a smooth, rich gravy thickened with cornstarch, making every bite comforting and elegant.Ingredients
Directions
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Soak the plucked and cleaned goose overnight in well-salted water to tenderize the meat.
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Rinse the goose thoroughly and pat completely dry with paper towels.
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Quarter 2 onions and 2 apples, then stuff the mixture into the goose cavity.
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Place the goose breast-side up in a roaster pan and cover the breast with 2 strips of thick bacon.
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Brown the goose in a 475F (246C) oven until the bacon is crisp and the skin is lightly colored.
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Remove the goose from the oven and discard all fat from the pan.
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Remove the bacon strips from the goose and discard.
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Add 1 quartered onion, 1 quartered carrot, 1 chopped celery stalk, 1 bay leaf, parsley sprigs, and thyme to the pan.
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Pour in 2 cans of consomme mixed with 2 cans of water, and 1 cup of dry red wine.
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Cover the pan and roast at 375F (191C) for 2 to 2.5 hours, basting the goose often with the pan juices.
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Check for doneness; the meat should pull readily off the carcass.
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Remove the goose from the roaster and place on a warm platter to rest.
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Remove and discard the stuffing from the goose cavity.
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Strain the gravy from the roasting pan into a saucepan to remove solids.
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Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry.
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Stir the cornstarch slurry into the simmering gravy and cook until thickened.
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Taste and adjust seasoning with salt and pepper if necessary.
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Serve the carved goose with the hot gravy and wild rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 506.9kcal
- % Daily Value *
- Total Fat 23.4g36%
- Saturated Fat 7.3g37%
- Cholesterol 23.0mg8%
- Sodium 895.8mg38%
- Total Carbohydrate 48.2g17%
- Dietary Fiber 11.3g46%
- Sugars 14.7g
- Protein 22.1g45%
* 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 can be quite lean and tough compared to domestic poultry. The overnight salt soak is crucial for tenderizing the meat and enhancing flavor.
The bacon is primarily used to protect the breast meat from drying out during the initial high-heat browning phase. It is removed before the long slow roast.
Ensure the goose is fully cooked. Since wild game varies in size and age, rely on the texture of the meat (pulling easily from the bone) rather than just time.
Leftover gravy can be refrigerated for up to 3 days or frozen for later use. Reheat gently on the stove.
