What is the best tasting recipie for cooking a goose?

Similar questions: tasting recipie cooking goose.

If you go to this address you will find good recipes for goose Roast Goose with Garlic, Onion, and Sage Stuffing Recipe Ingredients Stuffing 1/4 cup (1/2 stick) unsalted butter 2 small onions, finely chopped 2 celery stalks, diced 5 1 14-ounce bag cubed herbed 1 1/2 tablespoons rubbed or ground dried sage 3/4 teaspoon salt 1/2 teaspoon dried 1/2 teaspoon dried 1/2 teaspoon garlic cloves, choppedstuffing mixoregano, crumbledthyme, crumbledpepper 1/2 teaspoon Italian Seasoning 2 eggs, beaten to blend 1 cup chicken stock or canned broth Goose 1 (11- to 13-pounds) goose, fat removed from cavity 1 lemon, halved 3 bacon slices Instructions For stuffing: Melt butter in heavy large skillet over medium heat. Add onions, celery and garlic and saute until soft, about 8 minutes. Combine stuffing mixture, sage, salt, oregano, thyme, pepper and Italian Seasoning in large bowl.

Stir in onion mixture and eggs. Add stock and mix well. Set aside.

For goose: Preheat oven to 450 degrees F. Rinse goose inside and out; pat dry, using paper towel. Rub goose inside and out with halved lemon.

Season goose inside and out with salt and pepper. Fill main cavity and neck cavity loosely with stuffing. Place any remaining stuffing in small buttered baking dish and cover with foil.

Run fingers between breast meat and skin to loosen skin. Place bacon slices under breast skin. Wrap goose in cheesecloth.

Place goose on rack set into large roasting pan. Roast goose 30 minutes. Reduce heat to 350 degrees F.

Continue roasting until meat thermometer inserted into thickest part to thigh registers 180 degrees F. , basting every 20 minutes with pan juices, about 1 hour 20 minutes. (Place stuffing in covered baking dish in oven during last 40 minutes.) Remove cheesecloth.

Transfer goose to platter. Pass stuffing separately. Yield: 6 servings Very good Sources: http://homecooking.about.com or www.jerrysbaitandtackle.com or www.wisconsinhunter.com/recipes .

A great goose recipe Scroll down to see more duck and goose recipes. INGREDIENTS: * 1 goose, about 10 pounds * salt, pepper, and lemon half * 1 med. Head of cabbage, green, finely shredded * 6 firm Granny Smith or tart apples, peeled, cored & coarsely chopped * 1 lemon, peeled, seeded & the pulp chopped * 1 cup dry white wine * Salt and freshly ground pepper * 1 cup chopped Italian parsley leaves * 1/2 teaspoon dried ground marjoram * 1/2 teaspoon dried leaf thyme * 1/2 teaspoon dried chervil * 1/2 teaspoon crumbled sage * 1/4 teaspoon whole allspice, coarsely ground * 1 cup golden raisins * 3/4 cup Madeira wine * 1/2 cup lemon juicePREPARATION:Season the goose liberally with salt and freshly ground pepper and rub inside and out with a cut lemon.

With a carving fork, prick the goose all over, especially around the breast and thighs where fatty deposits lie. Place the goose on a rack in a large roasting pan and roast in a 475° oven for 1 hour. Remove goose from the oven, lower heat to 350° and let goose cool slightly.

Stuff the goose. Cook shredded cabbage in a large pot of rapidly boiling water for 2 minutes. Drain and place in a large bowl.

Add the chopped apples, lemon pulp and raisins; toss to combine ingredients. Add herbs, allspice, dry white wine, salt and freshly ground pepper. Toss to combine ingredients Stuff the cavity of the goose lightly, truss and place back on the rack of the roasting pan.

Roast goose 20 minutes to the pound. Draw off excess fat from occasionally. Baste the goose occasionally, about every 20 to 30 minutes, with the Madeira wine mixed with lemon juice.

Goose is done when it is golden brown and the leg juices run clear yellowish when pricked with a fork. Serve goose with rice or new potatoes. Sources: http://southernfood.about.com/od/duckandgooserecipes/r/blbb371.htm .

This looks good. 1 (5-6 lb. ) goose 1/2 c.

Butter 34 c. Bread cubes 3/4 tsp. Ground sage 1/4 tsp.

Pepper 1/3 c. Raisins 1/2 c. Butter 1/3 c.

Minced onion 3/4 c. Chopped celery, stalks and leaves 1 1/2 tsp. Salt 1/2 tsp.

Ground thyme 1 1/2 c. Finely chopped apple 1 c. Apple cider 1/4 c.

Grape jelly Heat oven to 325 degrees. Wash goose and pat dry with paper towels. In large skillet, cook and stir onion and celery in 1/2 cup butter until onion is tender.

Stir in about a third of the bread cubes, the salt, sage, thyme, pepper, apple and raisins. Toss and stuff the body cavity lightly. Close the opening with skewers and lace.

Place goose breast side up on rack in shallow roasting pan. Pour 1 cup apple cider over goose and cover. Roast 30 minutes.In saucepan, cook and stir 1/4 cup butter, the jelly and 1 cup apple cider over low heat until jelly is melted.

Uncover goose and roast 2 to 2 1/2 hours longer or until done, basting frequently with jelly mixture. Goose is done when juices are no longer pink when meat is pricked with fork and meat is no longer pink when cut between leg and body. Sources: cooks.

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