Recipe: Several Wild Goose (Geese) Recipes for Pat/ Canada

Savory Wild Goose Stew

3 Geese [boned & cubed]
1/2 c Flour
1/2 c Oil
2 (envelopes) onion soup mix
5 Carrots [quartered]
4 Celery stalks [chopped]
8 sm Onions
2 c Frozen green beans
8 oz Fresh mushrooms [sliced]
1 ts Sweet basil
1 ts Tarragon
2 (cloves) Garlic [crushed]
2 Bay leaves
6 lg Potatoes [peeled & quartered
Cavendars Greek seasoning to taste

Rinse goose meat and pat dry, then coat with a mixture of flour, and salt & pepper to taste. Brown in oil in a skillet. Place in large roaster and add water to cover, and the remaining ingredients except potatoes. Bake at 375 degrees for 2 hours. Reduce heat to 275 degrees, add the potatoes and bake an additional hour or `til goose is tender. Thicken sauce if desired, remove bay leaves, and serve.

Baked Goose

1 Goose
1 c Flour
3/4 c Olive oil
2 Lg onions chopped
2 Cloves garlic minced
1 cn Cream of mushroom soup
3 c Sauterne wine
1 ds Cayenne pepper
1 Lemon,juice of
1 Bay leaf
1 tb Worestershire
1 Turnip,peeled whole
1/2 c Parsley (fresh)
3 c Water
Vinegar

Marinate
1/4 Vinegar
3/4 Water

If goose is wild,marinate in a solution of 1/4 vinegar & 3/4 water, enough to cover goose, for 4 to 12 hours. If domestic marinate in this solution 1 to 3 hours. Remove the goose from marinate solution & wash real well with cold water. Drain well & Salt & pepper with red Cayanne pepper.

Place turnip inside goose. Brown flour slowly, over low fire, in olive in roaster until brown, add onions, parsley. Stir for 2 or 3 minutes. Add 3 cups water, garlic, wine, mushroom soup, lemon juice, worestershire & bay leaf (on toothpicks to removed after 1 hour of cooking). Place goose on rack & place in roaster, cover & baste occasionally. Add water if necessary. Add salt & pepper to gravy if needed.

Cook in 375 degree oven 2 hours, removing cover to brown if need.Roast Goose with Wild Rice, Hazelnuts & Apple

1 Goose (9 to 12 lbs)
Salt
4 c Wild rice; cooked
2/3 c Hazelnuts; coarsely chopped
2 lg Apples; green colored, peeled, cored & cubed
1/2 c Onion, finely chopped
2 ts Dried savory
3 tb Parsley; chopped
Black pepper; freshly ground
Flour

Remove the neck, heart, and gizzard from the goose and put them in a saucepan with 4 cups of water. Let simmer gently, partially covered, for several hours, until reduced to slightly less than 2 cups. Season the broth to taste with salt.

For the stuffing; mix together the wild rice, nuts, apples, onion, and herbs, seasoning to taste with salt and pepper. Fill the cavity of the goose with the stuffing, skewer closed, and lace string around the skewers, then truss the bird. Roast in a preheated 325 degree oven, breast side down, for 11/2 hours, drawing off the fat as it accumulates, then turn and roast another 11/2 hours, or slightly more for an ll-12-pound bird. When done, the juices should run clear when the bird is pricked where the thigh attaches to the body.

Pour off all but 1 tablespoon of the fat, then sprinkle a little flour over the bottom of the roashng pan-1 to 2 tablespoons, depending on how thick you like your gravy. Set the pan over low heat and stir for 2 minutes, scraping up all the browned bits. Add the reserved goose broth and whisk until smooth. Taste and season with salt and pepper and serve in a gravy boat alongside the bird. Remove trussing strings and skewers before carving.

Wild Goose a L'orange

1 Goose, wild ready to cook
1 Onion, minced
1/4 ts Tarragon leaves
2 tb Butter or margarine
1/2 c Orange juice
2 tb Orange peel, shredded
1/8 ts Salt
1/8 ts Mustard, dry
1/4 c Currant jelly
2 tb Wine, port or cranberry
1 Orange, pared and sectioned
1 1/2 ts Cornstarch

Preheat oven to 325 degrees. Wash a 6-8 lb. goose and pat dry. Skewer neck skin to back, cross wing tips over back. Place goose breast-side-up on rack in shallow roasting pan. Cook onion and tarragon in butter until onion is tender. Add orange juice and peel, salt, mustard and jelly. Stir constantly over medium heat until jelly melts.

Reduce heat, stir in wine and orange sections. Reserve half of sauce for glaze; baste with remainder during 3 1/2 hour cooking time. If goose gets too brown, place aluminum foil lightly over breast. Bird is done when drumstick meat feels very soft.

Stir reserved sauce slowly into cornstarch, cook over medium heat, stirring constantly, until mixture thickens and boils 1 minute; serve with goose.