Best 4 Wild Goose In A Bag Recipes

WILD GOOSE IN A BAG

Steps:

• soak bird in salted water x 1 hour to remove blood
• examine for pellets and feathers. Remove if found
• prepare browning bag with flour shaken inside and place into pan large enough to hold bird and bag without it hanging over edge
• Place in bird cavity -carrots celery and apple + herbs
• pat dry and coat with olive oil
• sprinkle with poultry seasoning
• place into bag in pan
• add french onion soup over top of bird and red wine into cavity
• place 2 bacon strips on top of bird
• seal bag and make 6 slits
• Bake at 350 x 20-30 minutes per pound. its done when leg wiggles easily.
• let cool 30 minutes before carving
• skim fat from liquid and reduce liquid
• thicken with cornstarch mixture.

ROAST GOOSE

Steps:

• Place the honey, vinegar, and water in a pot large enough to hold the goose, submerged. Bring the liquid to the boil and add the raw goose to the pot. Return to the boil, reduce the heat and cook the goose at a strong simmer for 20 minutes to render some of the grease as well as begin to tenderize the normally chewy bird. Remove the goose from the liquid and allow to cool at room temperature for 20 to 30 minutes, or until cool enough to handle.
• Preheat oven to 325 degrees. Prick the goose skin all around the carcass. Season the cavity with half of the salt and pepper, add the herbs, onion and garlic. Truss the legs and season the outside of the goose with the remaining salt and pepper and the olive oil.
• Preheat a heavy roasting pan for 10 minutes. Place the goose, breast side down, on a rack in the roasting pan and roast in the oven, skimming the fat and reserving it for another use, for 1 hour and 30 minutes. Turn the goose breast side up and roast, basting it with pan juices and skimming the fat, for 1 hour and 30 minutes to 2 hours more, or until the juices run clear when the fleshy part of the thigh is pricked with a fork and a meat thermometer inserted in the fleshy part of the thigh registers 165 degrees.
• Transfer the goose to a platter, remove the trussing string, and keep the goose warm, covered loosely with foil. Skim off all but 1/4 cup of fat from the pan juices, add the flour, and cook the roux over moderately low heat, stirring, until it has browned slightly. Add the stock in a stream, whisking, and simmer the mixture, stirring occasionally, for 20 minutes. Season with salt and pepper and strain the gravy into a heated sauceboat.

WILD GOOSE

Steps:

• Soak plucked and cleaned goose overnight in well salted water.
• Rinse and dry, then stuff with 2 onions and 2 apples, both quartered.
• Place breast side up in open roaster pan and cover with 2 strips thick bacon.
• Brown in 475 degree oven until bacon is crisp.
• Take all fat from pan and discard.
• Remove bacon.
• Add to the pan 1 onion, quartered, 1 carrot, quartered, 1 cut up stalk of celery, 1 bay leaf, 2 or 3 sprigs of parsley, 1/2 teaspoon thyme, 2 cans consomme with 2 cans water, and 1 cup of dry red wine.
• Cover the pan and roast at 375 degrees for 2 to 2-1/2 hours, basting often.
• Goose should be done so that meat will readily pull off carcass.
• Remove goose from roaster and place on warm platter.
• Remove and discard stuffing.
• Strain the gravy and thicken with 1 tablespoon cornstarch mixed with 2 tablespoons cold water.
• Correct seasoning if necessary.
• Serve with wild rice.

ROASTED WILD GOOSE OR DUCK

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Rinse and pat goose dry. Place cold butter in a large bowl and add cranberries, raisins, orange, onion, apple, sage, tarragon, basil, garlic, bay leaf, salt, and pepper. Mix well using your hands until you have a large ball of butter and fruit.
• Stuff the ball of butter into the body cavity of the goose. Close cavity and tie drumsticks together with kitchen twine. Sew cavity shut to protect flavor and moisture, if desired.
• Place 2 large layers of foil on a work surface. Make a bed of bacon slices in the center of the foil by placing 4 or 5 slices side by side. Lay goose on top, breast-side up. Cover breast and legs with remaining bacon. Bring foil up and fold, sealing in the bird, leaving small space around the bird for air circulation. Place foil-covered bird into a roasting pan.
• Roast in the preheated oven until no longer pink in the center, 3 to 4 hours. An instant-read thermometer inserted into the largest part of the thigh should read 180 degrees F (82 degrees C).
• Remove from the oven, leave the bird breast-side down, and let rest for 15 minutes. Turn the bird breast-side up and let rest for 10 minutes. Open foil pouch very carefully, as there will be a lot of steam. Remove and discard all stuffing and transfer bird to a serving platter. Slice, carve, and serve, or serve whole and carve at the table.