Wild Goose
Submitted by dpalsto
Roasted wild goose stuffed with apples and onions, browned under bacon, then braised in red wine and beef consomme with herbs. A classic hunter’s recipe with rich pan gravy served over wild rice.
YIELD
1 servingsPREP
30 minCOOK
2 hrsREADY
11 hrsThis is a hunter’s approach to wild goose: an overnight salt-water soak draws out the gamy blood, then the bird gets stuffed with quartered apples and onions (just for flavoring, not for eating) and browned in a screaming hot oven under strips of bacon.
Once the bacon crisps and the breast takes on color, all the rendered fat comes out of the pan. That’s key. Wild goose is leaner than domestic, but the bacon fat does its job during browning and then you start fresh. A braising liquid of consomme, red wine, carrots, celery, bay leaf, parsley, and thyme goes in, the pan gets covered, and the goose roasts low for 2 to 2 ½ hours with frequent basting.
The meat should be falling-off-the-bone tender when done. Strain the pan juices and thicken with a cornstarch slurry for a rich, silky gravy. Serve over wild rice.
Kitchen Tips
- Soak the goose overnight in well-salted water. This draws out blood and mellows the gamy flavor significantly.
- Discard the apple and onion stuffing after roasting. It absorbs gaminess and fat, which is its entire purpose.
- Baste frequently during the covered roast. Wild goose dries out faster than domestic poultry.
- The gravy is where the magic is. Don’t skip straining it; bits of vegetable and herb make it gritty.
Variations
- Substitute hard cider for the red wine for a sweeter, fruitier braising liquid.
- Add juniper berries to the braising liquid for a classic wild game flavor pairing.
- Use this same method for wild duck, reducing the roasting time to about 1 ½ hours.
Ingredients
Directions
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, ½ teaspoon thyme, 2 cans consomme with 2 cans water, and 1 cup of dry red wine.
Cover the pan and roast at 375℉ (190℃) for 2 to 2½ 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.
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