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Wild Goose

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“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.”

Ingredients Nutrition


  1. Soak plucked and cleaned goose overnight in well salted water.
  2. Rinse and dry, then stuff with 2 onions and 2 apples, both quartered.
  3. Place breast side up in open roaster pan and cover with 2 strips thick bacon.
  4. Brown in 475 degree oven until bacon is crisp.
  5. Take all fat from pan and discard.
  6. Remove bacon.
  7. 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.
  8. Cover the pan and roast at 375 degrees for 2 to 2-1/2 hours, basting often.
  9. Goose should be done so that meat will readily pull off carcass.
  10. Remove goose from roaster and place on warm platter.
  11. Remove and discard stuffing.
  12. Strain the gravy and thicken with 1 tablespoon cornstarch mixed with 2 tablespoons cold water.
  13. Correct seasoning if necessary.
  14. Serve with wild rice.

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