Wild Goose is a lovely rich lean dark meat, which gives off a rich fragrance when cooking.  The liquid that cooked from the bird can be made into a gravy by thickening with a cornflour or flour .

Don’t overcook goose or duck breasts or they will be livery. Rare-to-way to do it. Enjoy a glass of claret with this dish.

Roast Goose with Cranberry and Chestnut Stuffing

By Annette Cole Published: January 14, 2016

  • Yield: 6 Servings
  • Prep: 40 mins
  • Cook: 2 hrs 0 min
  • Ready In: 2 hrs 40 mins

Wild Goose is a lovely rich lean dark meat, which gives off a rich fragrance when cooking.  The liquid that cooked from the bird can …

Ingredients

Instructions

  1. Place potatoes in large roasting tin and season with salt and pepper. Fill the goose cavity with orange, garlic, thyme and cinnamon. Place goose on top of the potato trivet.
  2. Lay streaky bacon over the goose breast and sprinkle with rock salt. Cover the goose with foil and place in preheated oven (190C / 375F / Gas mark 5) for 1 hour 30 minutes. Remove foil and roast for a further 30 minutes. When bird is cooked remove from oven, cover with foil and allow to rest for 20 minutes
  3. Stuffing Bring all ingredients together in a large bowl and mix thoroughly. Take a large sheet of foil paper and brush with olive oil. Spread the stuffing along the length of the foil and roll up to create a sausage shape(3in / 7cm in diameter). Place in oven 30 minutes before end of roasting time.
  4. Nothing elaborate is needed for the vegetables, just plain boiled and generously buttered savoy cabbage. A red plum compote or jelly goes nicely with this dish.
0.00 avg. rating (0% score) - 0 votes