Spread pieces of goose on wax paper, season
o room temperature.
Place goose on board; pull out inside
sealable bag; add in whole goose, then seal bag and
o 325\u00b0F. Season the goose (or duck) inside and out
ll excess fat from the goose (keep the fat to render
d the pork mince, the goose liver (if using) and some
Soak goose in strong vinegar water for about 2 hours before cooking.
When ready to cook, rub goose well with salt and margarine.
Put onion, apple and celery inside goose and place in a roaster.
Cover and cook in oven at 325\u00b0 until tender.
The age of the goose will determine the length of cooking time.
Remove goose to a serving platter.
Cook the goose liver, neck, gizzard and heart
Marinate goose overnight in brandy to tenderize
fork to prick the goose all over. Do not go
In a large skillet, melt butter and cook onion until tender. Remove onion from pan, add goose to pan and cook until almost done.
Meanwhile, cook rice according to package directions - less 15 minutes (rice will still have alot of water).
Add goose and onion to rice pan. Pour into casserole dish and bake at 350\u00b0F for 30-45 minutes, or until water is absorbed.
f the cavity of the goose.
Prick other fatty areas
Rinse goose and pat dry. Remove excess
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.
Remove giblets from goose; wash well. Pat dry with
nside cavity and prick the goose all over with a fork
ends to dry out while cooking. This recipe will help assure
ag large enough to fit goose. Shake to coat the inside
Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic in hot oil until fragrant, about 2 minutes.
Season goose with salt and pepper; add to the hot oil. Cook goose breast slices in hot oil for 2 minutes, flip, and continue cooking until evenly browned, about 2 minutes more.
Pour chili sauce over the goose; reduce heat to medium-low and cook at a simmer until the chili sauce thickens, about 3 minutes.
(175 degrees C). Clean goose under cold running water, paying