WILD GOOSE IN A BAG
Make and share this Wild Goose in a Bag recipe from Food.com.
Provided by dogbaker
Categories Goose
Time 1h2m
Yield 1 goose, 6 serving(s)
Number Of Ingredients 10
Steps:
- 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 minutes per pound. its done when leg wiggles easily.
- let cool 30 minutes before carving
- skim fat from liquid and reduce liquid
- thicken with cornstarch mixture.
Nutrition Facts : Calories 883.7, Fat 59.6, SaturatedFat 18.2, Cholesterol 234.8, Sodium 613.5, Carbohydrate 9.8, Fiber 1.7, Sugar 5.1, Protein 66.8
ROAST GOOSE
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Place the honey, vinegar, and water in a pot large enough to hold the goose, submerged. Bring the liquid to the boil and add the raw goose to the pot. Return to the boil, reduce the heat and cook the goose at a strong simmer for 20 minutes to render some of the grease as well as begin to tenderize the normally chewy bird. Remove the goose from the liquid and allow to cool at room temperature for 20 to 30 minutes, or until cool enough to handle.
- Preheat oven to 325 degrees. Prick the goose skin all around the carcass. Season the cavity with half of the salt and pepper, add the herbs, onion and garlic. Truss the legs and season the outside of the goose with the remaining salt and pepper and the olive oil.
- Preheat a heavy roasting pan for 10 minutes. Place the goose, breast side down, on a rack in the roasting pan and roast in the oven, skimming the fat and reserving it for another use, for 1 hour and 30 minutes. Turn the goose breast side up and roast, basting it with pan juices and skimming the fat, for 1 hour and 30 minutes to 2 hours more, or until the juices run clear when the fleshy part of the thigh is pricked with a fork and a meat thermometer inserted in the fleshy part of the thigh registers 165 degrees.
- Transfer the goose to a platter, remove the trussing string, and keep the goose warm, covered loosely with foil. Skim off all but 1/4 cup of fat from the pan juices, add the flour, and cook the roux over moderately low heat, stirring, until it has browned slightly. Add the stock in a stream, whisking, and simmer the mixture, stirring occasionally, for 20 minutes. Season with salt and pepper and strain the gravy into a heated sauceboat.
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
More about "wild goose in a bag recipes"
BEST WILD GOOSE RECIPES - GAME & FISH
From gameandfishmag.com
Estimated Reading Time 2 mins
BEST WILD GOOSE RECIPES | MISSHOMEMADE.COM
From misshomemade.com
SMOKED GOOSE RECIPES FOR WHOLE GOOSE AND THE BREAST
From barbecue-smoker-recipes.com
MIXED-BAG CHILI - DUCKS.ORG
From ducks.org
WILD GOOSE RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SOUS-VIDE EASTER GOOSE - FINAL APPROACH
From fabrand.com
DUCK RECIPES - RECIPES FOR WILD DUCKS AND GEESE | HANK SHAW
From honest-food.net
WILD GOOSE PASTRAMI - HUNTERSWIFE
From thelifeofahunterswife.com
10 BEST WILD GOOSE MEAT RECIPES | YUMMLY
From yummly.com
RECIPES | WILDGOOSE
From wildgoosefishing.com
FIVE WAYS TO PREPARE SNOW GEESE | FIELD & STREAM
From fieldandstream.com
RECIPES - HOW TO BUTCHER AND PREPARE A WILD GOOSE - THE INTREPID …
From theintrepideater.com
THE BEST DAMN GOOSE RECIPE EVER | OUTDOOR LIFE
From outdoorlife.com
GOOSE STIR FRY | WILD RECIPES
From wildrecipes.wordpress.com
GOOSE RECIPES | ALLRECIPES
From allrecipes.com
RECIPE: HONEY GARLIC GOOSE LEGS | AN OFFICIAL JOURNAL OF THE NRA
From americanhunter.org
WILD GOOSE RECIPES: DRY RUB GOOSE POPPERS
From riflesandrecipes.com
SOUS VIDE GOOSE: A BONELESS BREAST PREPARED TO TENDER PERFECTION
From outdoorcanada.ca
HOW TO COOK A WILD GOOSE IN A SLOW COOKER - OUR EVERYDAY LIFE
From oureverydaylife.com
BACON-WRAPPED WILD GOOSE BREASTS - JONES DAIRY FARM
From jonesdairyfarm.com
10 BEST WILD GOOSE MEAT RECIPES | YUMMLY
From yummly.co.uk
BRINED ROAST GOOSE WITH ORANGE GLAZE RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO COOK WILD GOOSE | OUTDOOR LIFE
From outdoorlife.com
WILD GOOSE WITH CURRANT SAUCE - BIGOVEN
From bigoven.com
LIGHT GOOSE RECIPES - DUCKS UNLIMITED
From ducks.org
COOKING GOOSE MEAT - HOW TO COOK A GOOSE | HANK SHAW
From honest-food.net
WILD GOOSE SKILLET DINNER WITH RICE - KISS GLUTEN GOODBYE
From kissglutengoodbye.com
GOING WILD FOR GOOSE RECIPES - MODERN CARNIVORE
From modcarn.com
WILD GOOSE RECIPE | ETSY
From etsy.com
WILD GOOSE AND PINEAPPLE STIR FRY - NSSF LET'S GO HUNTING
From letsgohunting.org
GOOSE-IN-A-BAG - RECIPE GOLDMINE RECIPES
From recipegoldmine.com
HOW TO MAKE WILD GOOSE PASTRAMI ACCORDING TO THE ‘MEATEATER’
From themanual.com
CLASSIC ROAST GOOSE RECIPE: HOW TO COOK A GOOSE | THE OLD …
From almanac.com
HOW TO ROAST A CHRISTMAS CANADA GOOSE | FIELD & STREAM
From fieldandstream.com
RECIPE FOR GOOSE-IN-A-BAG - ONLINE RECIPES FROM HINDS JERSEY FARM
From hindsjerseyfarm.com
SLOW COOKER HAWAIIAN GOOSE – GRAVEL & DINE
From gravelanddine.com
WILD GOOSE IN RED WINE GRAVY IS CLASSIC CAJUN CAMP COOKING.
From acadianatable.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love