o fat, as do most wild birds. Because of this lack
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.
Sprinkle goose inside and out with lemon
o 500\u00b0.
Wash goose in cold water.
Drain
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.
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.
Soak plucked and cleaned goose overnight in well salted water.<
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.
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.
Clean & skin the bird as soon as possible.
Soak in saltwater for 45 minutes.
When ready to cook, soak bird in buttermilk overnight or for 4 - 6 hrs. (The easiest way is to place the bird in a plastic bag, set the bag in a pan, and pour in the buttermilk until the bird is covered.
After soaking, rinse thoroughly with cold water.
Stuff with cored and quartered apples, unpeeled. Place in roaster and cover breast with strips of bacon held in place with toothpicks.
Cook in covered roaster as follows:
500\u00b0 for 30 minutes; 350 ...
Salt and pepper goose, inside and out.
Place a small onion, a slice of pork and a tablespoon of red wine inside goose.
Rub inside of bird with salt and pepper.
Stuff loosely with sliced onions, apples and celery.
Truss bird if large.
Brush bacon drippings lightly over entire body.
Sprinkle pepper generously over breast and body.
Place 3 or 4 bacon strips over the breast.
Cover exposed part of bird with aluminum foil.
Pour 2 cups of water in roaster.
Roast at 300\u00b0 to 325\u00b0 for 15 minutes per pound until tender.
Baste frequently.
Remove foil when ready to brown.
Remove stuffing and serve.
Allow 1 to 1 1/2 pounds per ...
soak bird in salted water x 1 hour to remove blood
examine for pellets and feathers. Remove if found
prepare browning bag with flour shaken inside and place into pan large enough to hold bird and bag without it hanging over edge
Place in bird cavity -carrots celery and apple + herbs
pat dry and coat with olive oil
sprinkle with poultry seasoning
place into bag in pan
add french onion soup over top of bird and red wine into cavity
place 2 bacon strips on top of bird
seal bag and make 6 slits
Bake at 350 x 20-30 ...
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.
Put
all
in
slow cooker; cook all day long on 3 or 4. Cook until goose is done.
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.
Boil goose or duck in seasoned water until tender.
Remove meat from bone.
Add mixture to Pepper Oriental and gravy.
Makes a pretty dish also.
You
put
everything
in
your slow cooker and cook all day. Cook
on 3 or 4.
When you're goose gets tender, you put your thickener in, made of flour and water.