Combine the first 4 ingredients. Marinate the goose for 2 to 3 hours (at a minimum) in this mixture.
Preheat oven to 325 degrees. Quarter the onion and cut celery stalk into 3 pieces. Place into cavity of goose. Sprinkle goose with salt and place into roasting pan, breast side down. Pour marinade over goose.
Cover and bake for 2 to 2-1/2 hours or until tender. Baste several times with marinade. Turn and roast, breast side up, for the last 15 minutes.
Canadian geese are reaching all time high population levels and this tremendous natural resource makes a fine addition to the dinner table.
The goose should be harvested, cleaned and prepared as one would any fine fowl.
Prior to preparing the goose, rinse and coat lightly with salt and pepper.
Return the goose to the refrigerator while the stuffing is prepared.
The stuffing is to keep the goose moist and add flavor while cooking; it is not to be eaten.
Clean, singe, wash and dry the 6 to 7 pound goose.
Stuff with dressing.
Bake, uncovered, at 500\u00b0 for 30 minutes.
Turn oven to 350\u00b0.
Cover and bake 1 more hour.
50\u00b0.
Place thawed goose on cedar board approximately 12
If your goose is frozen, place in the
ogether and season. Season the goose all over. Tie the wings
o 400\u00b0F. Score the goose skin with a sharp knife
dd the pork mince, the goose liver (if using) and some
th paper towels. Let the goose sit at room temperature for
ver inside and outside of goose then fill with seasoning, securing
o 325\u00b0F. Season the goose (or duck) inside and out
he apple juice. Place the goose breast on top and season
Trim the fat off the goose. Rub cavity with 1 teaspoons
Carefully prick the goose on all sides with
sealable bag; add in whole goose, then seal bag and turn
o 350\u00b0F.
Rinse goose inside and out; pat dry
emove giblets and neck from goose.
Remove excess fat from
poke the skin of the goose all over. Dont pierce the
.
Spread pieces of goose on wax paper, season with
rge pieces, and reserve. Rinse goose inside and out, and pat