Shot a few geese the other day..Looking for a roasted goose recipe..

Thanks

Sorry I prefer to breast them out and steak out the breasts and marinade over night in Italian dressing then fry in butter and garlic. I will be watching this post.

ambush32 did pluck them or skin if skin put in oven bag an bake like turkey, season the same and you can stuff it to , I like to break it down [cut apart] put into pressure cooker .cook at 15pounds for 60 minute ,then take all meat off bones an can it ,you can make anything you want with then ,we like melted cheese [pull apart meat ] heat up an mix cheese , put on buns [yum]

you can do the same way but with bbq sauce

If you have picked the bird this works the best.Get a pot big enough to boil the goose in, add 11different herbs and spices about anything you can think of , sage, oregano, soy sauce, and the like. Cover it with water and boil for half an hour. This is to render the fat off the bird as much as possible. Then stuff the cavity with apples and onions or a dressing of your choice, add some beef broth to the roaster, maybe half an inch. Roast at 350* until it falls of the bone. Of course if it is a young bird it will be better than a old one. We shot one that was banded 7 years prior, it was a little on the chewy side.

I wish I could help on a recipe but would hope you let us know how it turned out. Man that does sound good.

I always skin Canada geese.

Place carcass in deep roasting pan, breast up, season with salt, pepper, garlic powder, onion powder and a bit of brown sugar
Create a "lattice" across the breast with strips of bacon
Add 2 large onions, quartered, 2 carrots, 2 celery stalks (roughly chopped) to the pan
Mix together 1 cup each of Canada Dry ginger ale and cranberry juice and add to pan... you want to fill about an inch of liquid so you may need more or less depending on size of roasting pan
Cover and cook at 300F. Check every 1/2 hour or so for done (should take about 1 hour to get to 90% done)
At 90% cooked, uncover, raise oven to 425F
Allow bacon to crisp, then begin basting every couple minutes with braising liquid from pan... this should form a "candied" finish
It is difficult to dry out a bird this way, so you can take the internal temp right to 155/160F without fear of ruining dinner.

I've roasted lots of them, mostly when I was a broke fishing guide in winter, but they always turn out tough for me. The roasting recipes given above are probably the best I've ever tried, so have at it.

My favorite way to cook them was to breast them and take the legs for a long cook soup with rice and celery. Freeze the breasts and when they are almost thawed you can slice them very tin, (my neighbor had a meat slicer), then in a frying pan with good oil you just flash fry the slices, like 45 seconds a side, and put them onto a plate in the warm oven. After they are all done you can make a sauce with the drippings and add some butter, rosemary, shallots and a bit of red wine and then serve them with the sauce poured over the top. Garlic mashed potatoes or polenta on the side.

Specks I just roast like a mallard but honkers are another bird.

Good luck,

Pete

Thanks all

Heck all the above recipes sound good..making me hungry

I've had a lot of geese made lots of different ways, my dad always cooked the best goose my cooking not so much...

I skinned these birds my thought was to wrap in beacon and stuff with something..
I've had it stuffed wth bread, fruit and other stuff..

I did see a recipe and it was stuffed with ground sausage and bread crumbs..never had it this way so I will give this a try...anyone ever try it like this? I'll let you know how it turns out..

Just remember when you stuff a bird the stuffing draws moisture from the bird. Sausage brings fat but also salt which will do the same thing. I liked a loose mix of celery, apple and onion... not like you stuff a turkey full to the brim. If you do stuff it with sausage and bread crumbs make sure they are really moist and cook the bird longer at a lower temperature. Wrapping in bacon is always good, but still won't do much to keep the breasts from being a bit tough.

Pete

You Should try Goose Pastrami some time. Makes for some good lunches.

Second the goose pastrami, about the best way to make the darn things edible.
I've given it to die hard goose haters, they all ask for more.

Corned Goose is awesome as well.

My favorite is coffeed Canada Goose.

Cube breast into 2" - 2 1/2" hunks. Wrap in 1/2 a piece of bacon and tooth pick it on. Roll in fresh dry coffee grounds. Grill till bacon is done, 8 or so minutes, turning to brown all sides. Goose will be med rare and taste like beef, or better. I have also converted life long Goose haters with this recipe.

I'm going to try that coffee one ,sounds good

Corned goose sounds good..what does coffee do for this recipe?

Have a recipe? I like pastrami

I'm not sure what it does. Definitely gives it a good bark. Has no coffee taste at all though.

I will send you it tonight.

Thanks