Tender Goose Saute Recipes

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OLD-FASHIONED CRISPY ROAST GOOSE



Old-Fashioned Crispy Roast Goose image

Provided by Food Network

Time 5h40m

Number Of Ingredients 2

1 (14 pound goose
Salt and pepper to taste

Steps:

  • Preheat oven to 250 degrees F.
  • Trim the goose. With a sharp knife, cut away excess fat and skin that hangs at both ends of the goose. Trim thoroughly. Fat can be discarded or used to render goose fat.
  • Salt the cavity and prick thoroughly with a fork on both sides of the bird (25 to 30 pricks). Make sure to prick through the skin and subcutaneous fat only; do not prick the flesh of the goose.
  • Place the goose on a rack set in a large roasting pan. Place the pan in the oven and roast the goose at 250 degrees F. After 1 hour, prick the goose thoroughly on one side and turn it over, and prick thoroughly on the other side. Continue to roast with the newly turned side up. Repeat this procedure every hour.
  • After 4 hours of roasting, prick and turn once again. Increase the oven temperature to 350 degrees F. Continue roasting, pricking, and turning once for an additional 75 minutes.
  • When the goose is done, let it sit for 15 minutes before carving. Season well with salt and pepper before serving.

GOOSE BREAST WITH PRESERVED CRANBERRY FARRO



Goose Breast with Preserved Cranberry Farro image

Provided by Food Network

Categories     main-dish

Yield Serves 4

Number Of Ingredients 27

2 boneless goose breasts
1/2 teaspoon sea salt
1/4 teaspoon black pepper, freshly ground
8 oz. preserved cranberry farro (recipe follows)
8 oz. toasted hazelnut sauce (recipe follows)
8 oz. basic farro, cooked (recipe follows)
4 oz. preserved cranberries
12 oz. court-bouillon (recipe follows)
1 tablespoon whole unsalted butter
1 teaspoon sea salt
1/2 teaspoon Tellicherry black pepper, freshly ground
1 gallon court-bouillon (recipe follows)
2 pounds grano farro
1/2 pound aromatic vegetables, brunoise cut
2 tablespoons fresh garlic, chopped
1/4 cup olive oil or grape seed oil
1 tablespoon fine sea salt
1 teaspoon Tellicherry black pepper, freshly ground
1/4 cup fresh thyme leaves
2 white onion, peeled and diced 1/4"
3 carrots, peeled and diced 1/4"
1/2 stalk celery, peeled and diced 1/4"
1 medium leek, cleaned and diced 1/4"
1 garlic bulb, quartered
1 bouquet garni consisting of 2 thyme sprigs, 2 marjoram sprigs, 3 parsley sprigs, 1 bay leaf, 5 whole allspice, 10 white peppercorns, 10 black peppercorns and 12 fennel seeds
2 tablespoons grape seed oil
1 cup dry white wine

Steps:

  • Score the goose breasts in a cross hatch pattern on the skin side making sure not to penetrate the meat. Season them on both sides with salt and pepper. Meanwhile, heat a large fry pan over medium heat, and place the goose skin side down in the pan. Slowly render the fat from the goose until the skin is crisp. Lower the heat if necessary to ensure that the skin is nicely browned but not black. Drain the pan of the fat leaving about a tablespoon behind. The drained fat may be reserved for future use. Increase the heat to medium high, and flip the goose breasts. Sear the goose flesh side down until nicely browned (about two to three minutes). Remove the goose from the pan and allow it to rest. Meanwhile, prepare the farro and the sauce according to the recipes. Spoon two ounces of farro onto four serving plates. Place the goose skin side down on a cutting board. Slice it on a radical bias and fan it out equally among the four plates. Spoon the sauce over the goose. Serve immediately.
  • Heat the court-bouillon over medium low heat. Add the farro and the cranberries. Stir gently using a wooden spoon until the stock is completely absorbed by the farro. Stir in the butter, and incorporate using the wooden spoon. Season with the salt and pepper. Serve immediately as an accompaniment to game birds.
  • In a nonreactive sauce pot, bring the court-bouillon to a slow simmer. Meanwhile, in a large braising pan, saute the vegetables and garlic in the olive oil until tender. Add the farro, and stir with a wooden spoon while continuing to saute until the farro in pearlized (begins to change color). Season with the salt and pepper. Using an 8 oz. ladle, add a ladle full of stock to the farro. Stir the farro from the bottom, and allow the stock to become almost completely absorbed by the rice. Repeat the procedure until the farro has cooked for exactly 20 minutes. Remove from the heat, and stir in the thyme. Transfer immediately to a two large sheet pans. Spread the farro out evenly using a rubber spatula. Allow the farro to cool in the walk-in cooler. Transfer to a container, and label and cover tightly.
  • In a stock pot over moderate heat, sweat the vegetables in the grape seed oil until tender. Add the white wine and the bouquet garni. Fill the pot with one gallon of cold water, and bring it to a boil over high flame. Reduce the heat and simmer for two hours skimming intermittently. Strain through a fine mesh strainer lined with moistened cheese cloth.
  • Yield: 1 gallon.

ROAST GOOSE WITH GARLIC, ONION AND SAGE STUFFING



Roast Goose with Garlic, Onion and Sage Stuffing image

Provided by Don Shingler, Jr.

Categories     Chicken     Garlic     Onion     Roast     Sauté     Christmas     Thanksgiving     Stuffing/Dressing     Sage     Bon Appétit     Seattle     Washington

Yield Serves 6

Number Of Ingredients 18

Stuffing
1/4 cup (1/2 stick) unsalted butter
2 small onions, finely chopped
2 celery stalks, diced
5 garlic cloves, chopped
1 14-ounce bag cubed herbed stuffing mix
1 1/2 tablespoons rubbed or ground dried sage
3/4 teaspoon salt
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon pepper
1/2 teaspoon Italian Seasoning
2 eggs, beaten to blend
1 cup chicken stock or canned broth
Goose
1 11- to 13-pound goose, fat removed from cavity
1 lemon, halved
3 bacon slices

Steps:

  • For stuffing:
  • Melt butter in heavy large skillet over medium heat. Add onions, celery and garlic and sauté until soft, about 8 minutes. Combine stuffing mixture, sage, salt, oregano, thyme, pepper and Italian Seasoning in large bowl. Stir in onion mixture and eggs. Add stock and mix well. Set aside.
  • For goose:
  • Preheat oven to 450°F. Rinse goose inside and out; pat dry, using paper towel. Rub goose inside and out with halved lemon. Season goose inside and out with salt and pepper. Fill main cavity and neck cavity loosely with stuffing. Place any remaining stuffing in small buttered baking dish and cover with foil. Run fingers between breast meat and skin to loosen skin. Place bacon slices under breast skin. Wrap goose in cheesecloth.
  • Place goose on rack set into large roasting pan. Roast goose 30 minutes. Reduce heat to 350°F. Continue roasting until meat thermometer inserted into thickest part to thigh registers 180°F., basting every 20 minutes with pan juices, about 1 hour 20 minutes. (Place stuffing in covered baking dish in oven during last 40 minutes.) Remove cheesecloth. Transfer goose to platter. Pass stuffing separately.

ROAST GOOSE WITH ORANGES AND MADEIRA



Roast Goose with Oranges and Madeira image

The goose is blanched briefly and then chilled for two days before roasting to ensure a crisp skin.

Categories     Poultry     Roast     Christmas     Orange     Goose     Fortified Wine     Winter     Shallot     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 18

For the goose:
1 12 1/2-pound goose, neck reserved
1 tablespoon butter
3 shallots, sliced
1 1/2 cups Madeira
4 small oranges, quartered
4 cups canned low-salt chicken broth
1 cup fresh orange juice
4 large shallots, halved
1/3 cup plus 2 tablespoons Madeira
1 tablespoon cornstarch
2 tablespoons (about) honey
For the shallots:
1 tablespoon butter
18 shallots, peeled
1 1/2 cups Madeira
3/4 cup canned low-salt chicken broth
3 tablespoons honey

Steps:

  • To make the goose:
  • Remove excess skin, fat and quills from goose. Carefully lower goose into large pot of boiling water. Boil 1 minute. Remove from water. Pat dry. Place on rack in large pan. Chill uncovered 2 days.
  • Melt butter in heavy large saucepan over medium heat. Add goose neck; cook until brown, turning once, about 5 minutes. Add slice shallots; sauté until tender, about 4 minutes. Add 1 1/2 cups Madeira and 1 orange. Boil until reduced by 1/3, scraping up browned bits, about 3 minutes. Add broth and juice. Boil until reduced to 2 cups liquid, about 45 minutes. Strain sauce into saucepan. (Can be made 2 days ahead. Chill.)
  • Preheat oven to 325°F. Pierce goose skin (not meat) all over with fork. Place halved shallots and remaining 3 oranges in cavity of goose. Tie leg together to hold shape. Season with salt and pepper. Place goose, breast side down, on rack in roasting pan. Roast 1 1/2 hours.
  • Transfer goose to platter. Pour off fat from pan. Place goose, breast side up, on rack in pan. Roast until thermometer inserted into thickest part of thigh registers 180°F. about 1 hour 15 minutes. Increase oven temperature to 450°F. Roast goose until golden, about 10 minutes. Transfer to platter.
  • Pour off all fat from pan, leaving browned bits in pan. Pour 1/3 cup Madeira into pan. Gently heat pan while scraping up browned bits. Pour mixture into sauce. Dissolve cornstarch in remaining 2 tablespoons Madeira. Whisk into sauce. Boil until thickened to sauce consistency, about 7 minutes. Stir in 2 tablespoons honey. Season to taste with more honey, salt and pepper.
  • To make the shallots:
  • Melt butter in heavy large saucepan over medium heat. Add shallots; sauté until golden, about 10 minutes. Stir in Madeira, broth and honey. Simmer until shallots are tender and liquid is reduced to glaze, about 1 hour 10 minutes. (Glazed shallots can be made 1 day ahead. Cover and refrigerate. Rewarm over low heat, stirring often, before serving.)
  • Carve goose. Arrange slices on plates. Top with Madeira-glazed Shallots and sauce and serve.

TENDER GOOSE SAUTE



Tender Goose Saute image

Marinated goose breast cooked on the stove top for hours with butter, celery and onions. Tender! Also good with green peppers.

Provided by KGASKINS

Categories     Goose Recipes

Time 3h10m

Yield 4

Number Of Ingredients 5

4 goose breast halves
¾ cup Worcestershire sauce
5 tablespoons butter
4 stalks celery, chopped
1 large onion, chopped

Steps:

  • Place the goose breasts into a shallow dish, and pour the Worcestershire sauce over them. Cover and refrigerate for 6 hours or overnight.
  • Melt butter in a large skillet over medium heat. Add celery, onion, goose breasts, and the marinade. Cover, and simmer over low heat for 3 hours. Meat should be very tender, and is great served with the onions, celery and cooking juices right on top.

Nutrition Facts : Calories 502.3 calories, Carbohydrate 14.6 g, Cholesterol 131.8 mg, Fat 37.1 g, Fiber 1.2 g, Protein 26.7 g, SaturatedFat 16.2 g, Sodium 707.6 mg, Sugar 7.3 g

TENDER GOOSE SAUTE



Tender Goose Saute image

Marinated goose breast cooked on the stove top for hours with butter, celery and onions. Tender! Also good with green peppers.

Provided by KGASKINS

Categories     Goose Recipes

Time 3h10m

Yield 4

Number Of Ingredients 5

4 goose breast halves
¾ cup Worcestershire sauce
5 tablespoons butter
4 stalks celery, chopped
1 large onion, chopped

Steps:

  • Place the goose breasts into a shallow dish, and pour the Worcestershire sauce over them. Cover and refrigerate for 6 hours or overnight.
  • Melt butter in a large skillet over medium heat. Add celery, onion, goose breasts, and the marinade. Cover, and simmer over low heat for 3 hours. Meat should be very tender, and is great served with the onions, celery and cooking juices right on top.

Nutrition Facts : Calories 502.3 calories, Carbohydrate 14.6 g, Cholesterol 131.8 mg, Fat 37.1 g, Fiber 1.2 g, Protein 26.7 g, SaturatedFat 16.2 g, Sodium 707.6 mg, Sugar 7.3 g

ROASTED GOOSE WITH SAVORY GARLIC STUFFING



Roasted Goose with Savory Garlic Stuffing image

Looking for an unforgettable entree for Christmas dinner? This is the one! The stuffed bird is moist, tender and so impressive-looking on a holiday table.

Provided by Taste of Home

Categories     Dinner

Time 3h55m

Yield 12 servings (12 cups stuffing).

Number Of Ingredients 17

1 medium lemon
1 domestic goose (11 to 13 pounds)
1/4 teaspoon salt
1/4 teaspoon pepper
3 bacon strips
STUFFING:
2 small onions, finely chopped
2 celery ribs, chopped
1/4 cup butter, cubed
8 garlic cloves, minced
1 package (14 ounces) seasoned stuffing cubes
4-1/2 teaspoons dried sage leaves
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon each dried oregano, thyme and Italian seasoning
1-1/4 cups chicken broth, divided
1/2 cup egg substitute

Steps:

  • Preheat oven to 425°. Cut lemon in half. Rub inside and outside of goose with cut sides of lemon; discard lemon. Sprinkle inside and outside with salt and pepper. Prick skin well. With fingers, carefully loosen skin from goose breast; place bacon strips under skin. Set aside., For stuffing, in a large skillet, saute onions and celery in butter until tender. Add garlic; cook 1 minute. Transfer to a large bowl; stir in stuffing cubes, sage, salt, pepper and herbs. Add 1 cup broth and egg substitute; toss gently. Stuff the goose body and neck cavities loosely; tie drumsticks together., Place remaining stuffing in a greased 2-qt. baking dish; drizzle with remaining broth. Cover and refrigerate. Remove from the refrigerator 30 minutes before baking., Place goose breast side up on a rack in a roasting pan. Bake, uncovered, 30 minutes. Reduce heat to 350° Bake, uncovered, 2-3/4 to 3 hours or until a thermometer reads 180° for goose and 165° for stuffing, pricking skin occasionally. (Cover loosely with foil if goose browns too quickly.) If necessary, drain fat from pan as it accumulates., Bake additional stuffing, covered, for 25-30 minutes. Uncover; bake 10 minutes longer or until browned. Cover goose with foil and let stand 20 minutes before removing stuffing and carving goose.

Nutrition Facts : Calories 806 calories, Fat 51g fat (17g saturated fat), Cholesterol 194mg cholesterol, Sodium 1012mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 55g protein.

ROAST GOOSE



Roast Goose image

Serve Brussels Sprouts with Vinegar-Glazed Onions with this holiday bird.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 13

1 fresh or frozen (12-pound) goose, giblets reserved
Salt and freshly ground black pepper
3 medium carrots, scrubbed and cut in half
3 stalks celery, cut in half
1 head garlic, cut in half crosswise
1 bunch fresh thyme sprigs
1 bunch fresh sage
1 medium onion, cut in half
8 sprigs flat-leaf fresh parsley
1 dried bay leaf
1 teaspoon whole black peppercorns
1/2 cup dry white wine
1 tablespoon unsalted butter

Steps:

  • If goose is frozen, place it in the refrigerator overnight to thaw. Remove goose from the refrigerator, and let it stand at room temperature for 30 minutes. Heat oven to 400 degrees. Rinse goose inside and out with cold running water, and pat it dry with paper towels. Trim as much of the excess fat as possible from the opening of the cavity. Remove the first and second joints of the wings, and set them aside for use in making the stock.
  • With the point of a sharp knife, prick the entire surface of the goose skin, being careful not to cut into the flesh. Fold the neck flap under the body of the goose, and pin the flap down with a wooden toothpick. Generously sprinkle the cavity with salt and pepper, and insert 2 carrot halves, 2 celery-stalk halves, garlic, thyme, and sage. Using a piece of kitchen twine, tie the legs together. Generously sprinkle the outside of the goose with salt and pepper, and place it, breast-side up on a wire rack set in a large roasting pan.
  • Roast goose in the oven until it turns a golden brown, about 1 hour. With a baster, remove as much fat as possible from the roasting pan every 30 minutes. Reduce the heat to 325 degrees, and roast until the goose is very well browned all over and an instant-read thermometer inserted into a breast, not touching a bone, registers 180 degrees, about 1 hour after reducing the temperature.
  • Meanwhile, prepare goose stock, which will be used when making the gravy and the dressing. Trim and discard any excess fat from the wing tips, neck, and giblets, and place them in a small stockpot. Add 4 carrot halves, 4 celery-stalk halves, both onion halves, parsley, bay leaf, peppercorns, and enough water to cover the bones and vegetables by 1 inch (about 2 1/2 quarts water). Place the stockpot over high heat, and bring to a boil. Reduce heat to medium low, and simmer stock, skimming the scum as it forms, for 2 hours. Strain stock through a cheesecloth-lined strainer. Remove and discard the fat floating on the surface of the stock, and set the stockpot aside.
  • Remove goose from the oven, and transfer it to a cutting board that has a well. Let the goose stand 15 to 20 minutes.
  • Meanwhile, prepare the gravy. Pour off all the fat from the roasting pan, and place the pan over high heat. Pour in wine, and cook, stirring up any brown bits with a wooden spoon until the cooking liquid is reduced by three-quarters. Add 2 cups goose stock, and cook, stirring until the liquid is again reduced by three-quarters. Season with salt and pepper to taste. Stir in butter, and cook until slightly thickened. Pass the gravy through a cheesecloth-lined strainer into a gravy boat, and serve with the goose.

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From github.com


SLOW COOKED GOOSE - GOOSE - WORLDRECIPES.ORG
Also, my wife and kids couldn't stand the taste of goose until I made this recipe, now they love it. 1362 calories; protein 152g; carbohydrates 16.9g; fat 72g; cholesterol 499.6mg; sodium 1367mg. prep:20 mins. cook:6 hrs. total:6 hrs 20 mins . Servings:6. Yield:6 servings. Ingredients. 1 bunch celery, chopped; 1 (12 ounce) package baby carrots, chopped; 1 cup cream of celery soup; 1 …
From worldrecipes.org


CHICKEN TENDERS AND VEGETABLE SAUTE RECIPE - FOOD NEWS
Saute the chicken until lightly browned, about 5 minutes. Transfer chicken to a plate. Add the onions, bell pepper, and mushrooms to the skillet; saute until tender, about 5minutes. Add more oil, if needed. Return the chicken to the pan.
From foodnewsnews.com


TENDER GOOSE SAUTE - GOOSE
Melt butter in a large skillet over medium heat. Add celery, onion, goose breasts, and the marinade. Cover, and simmer over low heat for 3 hours.
From worldrecipes.org


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