A great way to make goose. Similar to a turkey, but a much richer tasting bird. Incredibly good!
Author: Ann
This recipe was given to me by a German gentleman. A really good way to prepare goose breasts that gives a texture and flavor similar to a fine steak. Especially when barbecued over a medium or medium...
Author: bshemyshua
A very delicious goose dish. Good with tame and wild goose meat, as it will remove the wild-game taste. Great recipe that can cook all day while you're at work. When finished it makes an excellent gravy...
Author: Alex Waltman
Goose breast is marinated then smoked over a charcoal grill. If you don't have a smoker, regular grilling with propane or charcoal still tastes great! Mesquite chips can be used in place of the hickory...
Author: Melissa
This is a recipe that I adopted in the Recipezaar restaurant give-away of Feb 2005. Just want to warn that I have not yet made this recipe and therefore cannot yet vouch for it, although I chose it because...
Author: echo echo
Impress your holiday guests with this crisp, moist, and undeniably delicious roasted goose. The recipe requires a day or two of advance preparation, but the results will create memories to last a lifetime,...
Author: Ann
This is my standard duck or goose stock. It is the stock that I call for in the recipes in this book. In other words, you need to make lots. Every time you get a carcass, save it for stock. If you dont...
Author: Hank Shaw
The goose is blanched briefly and then chilled for two days before roasting to ensure a crisp skin.
This is one way Christmas dinner was prepared in Dicken's day! Adapted from YANKEE MAGAZINE. Cooking time includes about 1 1/2 hours for rice to cook and cool. (I used a wild rice blend I found in bulk)...
Author: Outta Here
When I was reading about holiday food traditions around the world, this one sounded so good to me: Russian Roast Goose with Apples. I personally never had roast goose over the holidays, although I hear...
Author: Sommer Clary
A very simple slow cooker recipe, but a very tasty one! I have to fish the bones out at the end because the meat just falls right off them!
Author: ruthee
This makes a delicious goose!!! It was originally a recipe from Emeril Lagasse, in which I added the tarragon.
Author: Alan Leonetti
I used half the wings to make a basic reduction sauce and the subtle smokiness worked wonderfully with the red wine, balsamic vinegar, and blackberry notes. The sauce is certainly optional, as this could...
Author: Chef John
Make and share this Irish Goose With Potato Stuffing recipe from Food.com.
Author: Olha7397
This is a traditional Christmas Eve dinner served with sweet & sour red cabbage, glazed potatoes and new carrots. The prunes & apples are served as a side dish. You can start the first 30 minutes of roasting...
Author: Bergy
This was the most delectable, restaurant quality foie gras I have ever had! And I was served this at home, wearing blue jeans and crocs, sitting at the kitchen table drinking La Crema Chardonnay, all comfy...
Author: Penny Stettinius
I've made this goose several times, and it is fantastic. A perfect holiday meal!
Author: Ann
Make and share this Roast Goose with Caramelized Apples recipe from Food.com.
Author: Mirj2338
My Granny used to make this dish. She came from Alsace in France and learned this dish from her mother.
Author: Member 610488
The only thing that I could think of while I was sitting next to my husband in the duck blind, after a flock of Geese flew over us and he took two shots and said that he got him was..."Now the goose is...
Author: Tayders momma
Another great roasted goose recipe. Perfect for Christmas dinner!
Author: Ann
This is a great recipe for that wild bird you're not sure what to do with. Sweet and tangy at the same time.
Author: ALIGORN
The secret to goose is to cook it until it falls apart - you need a slow cooker. This is a good sandwich recipe for goose breast.
Author: SHIVERDEN
Grilling the bird makes the most wonderfully moist and tender dish you'll every taste!
Author: Christine L.
Wild Canada goose breast with cooked onions and garlic in a sweet chili sauce.
Author: Daniel Seppala