ection from each wing. Place goose, breast-side up, in a
ith finely chopped vegetables. Wild goose is naturally very dark, nearly
Saute onion in oleo; soak bread in water and drain moisture. Add onion, bread, spices and sausage.
Stuff goose.
Place on roasting pan with 3 inches of water and bake at 350\u00b0 for 1 hour. Drain water and baste for 2 hours.
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.
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
Carefully prick the goose on all sides with
th paper towels. Let the goose sit at room temperature for
sealable bag; add in whole goose, then seal bag and turn
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
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