APACHE WILD GOOSE
If your a hunter then you will love this recipe its very delicious and makes everyone wanting more:)
Provided by Chef Otaktay
Categories Native American
Time 2h
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 1358.8, Fat 86.3, SaturatedFat 27.2, Cholesterol 352.2, Sodium 285.2, Carbohydrate 40.7, Fiber 6.8, Sugar 9.6, Protein 103.1
WILD GOOSE
This is a recipe that I adopted in the Recipezaar restaurant give-away of Feb 2005. Just want to warn that I have not yet made this recipe and therefore cannot yet vouch for it, although I chose it because it appeared to me that it has potential to be tasty and interesting. I plan on eventually cooking this and, if needed, will post any changes I think are called for.
Provided by echo echo
Categories Goose
Yield 1 serving(s)
Number Of Ingredients 13
Steps:
- Soak plucked and cleaned goose overnight in well salted water.
- Rinse and dry, then stuff with 2 onions and 2 apples, both quartered.
- Place breast side up in open roaster pan and cover with 2 strips thick bacon.
- Brown in 475 degree oven until bacon is crisp.
- Take all fat from pan and discard.
- Remove bacon.
- Add to the pan 1 onion, quartered, 1 carrot, quartered, 1 cut up stalk of celery, 1 bay leaf, 2 or 3 sprigs of parsley, 1/2 teaspoon thyme, 2 cans consomme with 2 cans water, and 1 cup of dry red wine.
- Cover the pan and roast at 375 degrees for 2 to 2-1/2 hours, basting often.
- Goose should be done so that meat will readily pull off carcass.
- Remove goose from roaster and place on warm platter.
- Remove and discard stuffing.
- Strain the gravy and thicken with 1 tablespoon cornstarch mixed with 2 tablespoons cold water.
- Correct seasoning if necessary.
- Serve with wild rice.
ROASTED WILD GOOSE OR DUCK
This recipe is not for a grocery store goose or duck. Cooking a wild-caught goose or duck is quite different from a farm-raised store bird. My son-in-law asked me to cook the goose he got during hunting season. It is a great way to reward the hunter with a delightful dinner. My son-in-law said it was the best goose he had ever eaten and he comes from a family that eats mostly wild game from hunting and fishing trips.
Provided by Kitten
Categories Meat and Poultry Recipes Pork
Time 4h10m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Rinse and pat goose dry. Place cold butter in a large bowl and add cranberries, raisins, orange, onion, apple, sage, tarragon, basil, garlic, bay leaf, salt, and pepper. Mix well using your hands until you have a large ball of butter and fruit.
- Stuff the ball of butter into the body cavity of the goose. Close cavity and tie drumsticks together with kitchen twine. Sew cavity shut to protect flavor and moisture, if desired.
- Place 2 large layers of foil on a work surface. Make a bed of bacon slices in the center of the foil by placing 4 or 5 slices side by side. Lay goose on top, breast-side up. Cover breast and legs with remaining bacon. Bring foil up and fold, sealing in the bird, leaving small space around the bird for air circulation. Place foil-covered bird into a roasting pan.
- Roast in the preheated oven until no longer pink in the center, 3 to 4 hours. An instant-read thermometer inserted into the largest part of the thigh should read 180 degrees F (82 degrees C).
- Remove from the oven, leave the bird breast-side down, and let rest for 15 minutes. Turn the bird breast-side up and let rest for 10 minutes. Open foil pouch very carefully, as there will be a lot of steam. Remove and discard all stuffing and transfer bird to a serving platter. Slice, carve, and serve, or serve whole and carve at the table.
Nutrition Facts : Calories 871 calories, Carbohydrate 15.2 g, Cholesterol 235.2 mg, Fat 65.7 g, Fiber 2.3 g, Protein 53.5 g, SaturatedFat 26.6 g, Sodium 623.3 mg, Sugar 10 g
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