Wile Goose a L'Orange
Submitted by valerieiscanadian
Wild goose roasted at 325F and basted with a glossy orange-currant glaze made with fresh OJ, port wine, and orange sections. Slow-cooked for 3.5 hours until the drumstick meat is fall-apart tender.
YIELD
4 servingsPREP
10 minCOOK
4 hrsREADY
4 hrsWild goose has a reputation for being tough and gamey. This recipe makes it neither.
The bird gets a long, slow roast at 325°F while being basted with a glossy sauce of orange juice, currant jelly, port wine, tarragon, and fresh orange sections. That constant basting tames the gaminess and keeps the meat moist through the full 3.5-hour cook.
The glaze reduces into a thick, shimmering sauce with cornstarch stirred in at the end, spooned right over the carved bird at the table.
This is the recipe that turns skeptics into wild game believers.
Pro Tips
- Reserve half the sauce for the glaze before you start basting. You’ll need it fresh and clean for the finished sauce at the end.
- Tent with foil if the breast starts getting too dark. At 3.5 hours, that’s almost guaranteed to happen.
- Check doneness by feel. When the drumstick meat feels very soft when you press it, the goose is ready. A thermometer works too: aim for 165°F in the thickest part of the thigh.
- Let it rest 15 minutes before carving. Wild game tightens up fast, and resting lets the juices redistribute.
Ingredients
Directions
Preheat oven to 325℉ (160℃).
Wash 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 3½ 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.
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