o 500\u00b0.
Wash goose in cold water.
Drain
Cook goose giblets until tender.
Chop and add to stuffing made by mixing bread crumbs, onion, fat, sage, salt and pepper. After blending and washing the goose thoroughly, stuff, sew the neck and back closed.
Roast for 15 minutes at 500\u00b0.
Reduce the heat to 350\u00b0 and cook about 1 1/2 hours.
Wash and core apples; sprinkle with brown sugar.
Stuff with seasoned sweet potatoes. Bake until tender; serve hot with goose.
Sprinkle goose inside and out with lemon
Clean goose well.
Season with salt and pepper and vinegar. Place an onion in cavity.
Let stand overnight.
Remove onion. Dredge with flour and place in roasting pan in slow oven, 325\u00b0. Roast, uncovered, until tender and browned, 20 to 25 minutes per pound, basting with juices in pan.
Goose may be filled with stuffing, if desired.
o fat, as do most wild birds. Because of this lack
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.
Boil giblets until tender, remove skin, and chop fine.
Combine with cornbread crumbs, onions and apple. Mix well and add salt and pepper, sage, garlic and other seasonings to taste.
Moisten and stuff goose.
Place goose in roasting pan and spread with about 2 tablespoons of butter, and then sprinkle with a little flour.
Roast in 350 degree oven until done, which will take about 15 to 20 minutes per pound.
Baste often.
Salt and pepper goose, inside and out.
Place a small onion, a slice of pork and a tablespoon of red wine inside goose.
f water in roaster.
Roast at 300\u00b0 to 325
Dress goose and soak several hours in salt and water.
Put a small onion inside and plunge into boiling water for 20 minutes. Stuff with chopped celery, chopped eggs, mashed potatoes, bits of fat pork or other cold meat, a little butter, a raw turnip (grated), a tablespoon of pepper vinegar, small chopped onion and pepper and salt to taste.
ag large enough to fit goose. Shake to coat the inside
For the wild rice stuffing: Wash rice thoroughly
Soak plucked and cleaned goose overnight in well salted water.<
00b0.
Sprinkle cavity of goose with 1/2 teaspoon salt
If your goose is frozen, place in the
Season goose with salt and white pepper.
Mix raspberry preserves and brandy for roasting.
Place goose on a bed of sliced carrots, celery and onions in a roasting pan.
Roast in a 325\u00b0 oven, basting every 10 minutes with raspberry preserves and brandy mixture.
To check for doneness, pierce goose between breast and thigh.
If liquid runs clear, goose is done.
Serve with salad and baked potatoes with chive topping.
Serves 4. Preparation Time:
2 1/2 hours.
aper towels. Let the goose sit at room temperature for
ny excess fat around the goose's neck and cavity.
ection from each wing. Place goose, breast-side up, in a
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.