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.
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.
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.
o fat, as do most wild birds. Because of this lack
Cooked wild rice according to package instructions (
For the wild rice stuffing: Wash rice thoroughly
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.
ag large enough to fit goose. Shake to coat the inside
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.
heart, and gizzard from the goose. Wash the bird inside and
Carefully prick the goose on all sides
Sprinkle goose inside and out with lemon
Soak plucked and cleaned goose overnight in well salted water.<
o 500\u00b0.
Wash goose in cold water.
Drain
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.
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.
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.
00b0.
Sprinkle cavity of goose with 1/2 teaspoon salt
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.
50\u00b0.
Place thawed goose on cedar board approximately 12