Post by dans on Jan 27, 2005 20:40:58 GMT -5
Saucy Goose
1 Goose (plucked and Cleaned)
1/2 cup wine ( perferable a fruity desert wine)
or substitute with 1/4 cup of orange or cranberry juice(crangrape)
1/2 cup water
6 strips of bacon
Stuffing
3 cups of cubed bread
1 apple chopped fine
1 onion chopped fine
1/2 cup homemade cranberry's or the homemade stuff in a can
Sauce
1 cup of apple sauce
1 cup cranberry jelly (once again either real homemade or the home made stuff in a can)
1.5 tsp cinnimon
1 tsp nutmeg
Hopefully you have already soaked your goose out in a salt water mixture. If not soak in salt water for a few hours to draw out some of teh blood from bird.
Mix stuffing and place in bird. Put bird in roaster pour the wine and water over bird. Place teh bacon over the breasts and legs . Put bird in oven @400*F for 20 minutes then turn back to 325*F or slightly less
Heat sauce ingredients and base frequently. Add additional wine water mixture as required to liquid in bottom(do not let dry out).
Cooking time is about 3 hours depending on the size of the goose. Any remaining sauce is poured over meat after you have sliced it.
TEXTThis is a recipe that I found in the Wild Game Cookbook that was put out by Tony Rogers who is teh Exeutive Vice President of teh Nova Scotia Wildlife Federation. There have been a few modes but not many to the recipe. I hope you enjoy this recipe. It has been used in my home for the last 8 years it has converted a few non wildfowl eaters
1 Goose (plucked and Cleaned)
1/2 cup wine ( perferable a fruity desert wine)
or substitute with 1/4 cup of orange or cranberry juice(crangrape)
1/2 cup water
6 strips of bacon
Stuffing
3 cups of cubed bread
1 apple chopped fine
1 onion chopped fine
1/2 cup homemade cranberry's or the homemade stuff in a can
Sauce
1 cup of apple sauce
1 cup cranberry jelly (once again either real homemade or the home made stuff in a can)
1.5 tsp cinnimon
1 tsp nutmeg
Hopefully you have already soaked your goose out in a salt water mixture. If not soak in salt water for a few hours to draw out some of teh blood from bird.
Mix stuffing and place in bird. Put bird in roaster pour the wine and water over bird. Place teh bacon over the breasts and legs . Put bird in oven @400*F for 20 minutes then turn back to 325*F or slightly less
Heat sauce ingredients and base frequently. Add additional wine water mixture as required to liquid in bottom(do not let dry out).
Cooking time is about 3 hours depending on the size of the goose. Any remaining sauce is poured over meat after you have sliced it.
TEXTThis is a recipe that I found in the Wild Game Cookbook that was put out by Tony Rogers who is teh Exeutive Vice President of teh Nova Scotia Wildlife Federation. There have been a few modes but not many to the recipe. I hope you enjoy this recipe. It has been used in my home for the last 8 years it has converted a few non wildfowl eaters