Roast Wild Goose
A hearty roasted wild goose dish with savory stuffing, complemented by a rich currant jelly and sherry sauce, perfect for festive occasions or special dinners.
Ingredients
Instructions
- Preheat oven to 500°F.
- Wash the goose in cold water, then drain well and pat dry inside and out.
- Remove the fat gland and base of the tail.
- Sprinkle the cavity with salt and pepper.
- Stuff the goose with equal amounts of chopped celery, chopped green onions (tops included), and chopped apples.
- Rub the skin with bacon grease or sausage drippings.
- Place the goose on a rack breast side up or on a V-shaped rack with breast side down, if preferred.
- Roast at 500°F for 15 minutes.
- Reduce oven temperature to 350°F and continue roasting for 3 hours, basting frequently.
- If the breast side is down, turn it breast side up when three-fourths of the roasting time is completed.
- Remove the goose from the oven and let it stand for 15 minutes before carving.
- In a small saucepan, make the gravy by thickening chicken stock with flour mixed with cold water to form a paste.
- Skim excess fat from the pan drippings, then add 2 tablespoons of fat-free drippings.
- Cook over low heat until blended.
- Add currant jelly and sherry, reheat but do not boil.
- Serve the carved goose with sauerkraut and the prepared sauce.
Tips & Substitutions
For a more flavorful roast, consider marinating the goose overnight with herbs and spices. If you don't have gin, apple cider or white wine can work as a substitute in the sauerkraut mixture. Make sure to keep an eye on the goose while roasting, as wild game can cook faster than farm-raised birds. Using a meat thermometer can help ensure it reaches the proper internal temperature.
Serving Suggestions
Serve the carved goose with a side of sauerkraut, which complements the rich flavors beautifully. Roasted vegetables or mashed potatoes are excellent accompaniments. For a festive touch, consider pairing with currant jelly on the side, enhancing the dish's sweetness. This meal pairs beautifully with American recipes like Baked Chicken Or Swiss Steak for a well-rounded dinner.
Storage & Reheating
Leftover goose can be stored in an airtight container in the refrigerator for up to four days. To reheat, place slices in a covered dish in the oven at 350°F until warmed through. For best results, avoid microwave reheating as it can dry out the meat. Leftover gravy can also be stored and reheated on the stovetop.
Nutrition & Diet Analysis (per serving)
Each serving of Roast Wild Goose contains roughly 321 calories, with 10g protein, 46g carbohydrates, and 11g fat. It is a good source of protein (19% of the Daily Value) and iron (15% of the Daily Value). Note that it is relatively high in sodium, at 1688mg per serving (73% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How do I know when the goose is done cooking?
The best way to check if the goose is fully cooked is to use a meat thermometer. Insert it into the thickest part of the breast; it should read at least 165°F. Additionally, the juices should run clear when pierced. If you're unsure, it's better to give it a bit more time in the oven.
Can I use a different type of poultry for this recipe?
Yes, you can substitute the wild goose with other poultry, such as duck or even a large chicken. Adjust the cooking times according to the weight of the bird, as smaller birds will require less time in the oven. Ensure to season well for optimal flavor.
What can I do with leftover goose meat?
Leftover goose meat can be shredded and used in sandwiches, salads, or soups. It also works well in casseroles. Consider using it in a Mock Chicken-Noodle Casserole for a hearty meal. Just make sure to add moisture so it doesn't dry out during reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).