Recipe Cottage


LOCATION: Recipes >> Poultry >> Roast Goose 04

Print this Recipe    Roast Goose 04

Back Bay Roast Canada Goose

8-10 lb wild goose
2 qt water
3 1/2 T salt, divided
2 T vinegar
1 T coarse ground pepper
1 T marjoram, crushed
1 ts caraway seeds
4 md green apples, unpeeled and quartered
2 md onions, quartered
8 juniper berries
4 T butter
2 10-1/4-oz cans beef broth
2 10-1/4-oz cans water

Preheat oven to 350 degrees F. Dress goose, do not remove skin.
Mix water, 2-1/2 tablespoons salt and vinegar in glass or enamel
container, place goose in marinade. Place in refrigerator and soak
for 12 hours, turning as necessary to soak all parts of goose.
Remove goose from marinade, rinse thoroughly with cold water and
towel dry inside and out. Rub cavity with 1 tablespoon salt and
pepper, then with marjoram and caraway seeds. Mix juniper berries,
quartered, apples, and onions and stuff cavity. Rub breast, thighs,
and legs with butter. Truss goose and place breast down on rack
in roasting pan. Combine the beef broth and the water and pour
half the mixture around the goose to 1/4-inch depth. Roast goose
for 2 hours, adding broth mixture as needed to maintain the 1/4-inch
depth. After 2 hours, turn goose breast up on rack and continue
cooking at 350 degrees for 1 hour or until hip joint moves freely.
Baste frequently during the last hour. Remove goose and discard
stuffing. Serve with lingonberry sauce (see separate recipe).
Yield 4 to 6 servings.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.