ROAST GOOSE WITH WILD RICE STUFFING
Another great roasted goose recipe. Perfect for Christmas dinner!
Provided by Ann
Categories Meat and Poultry Recipes Game Meats Goose
Yield 12
Number Of Ingredients 11
Steps:
- Mix together the cooked rice, nuts, apples, onion, and herbs. Season to taste with salt and pepper.
- Remove the neck, heart, and gizzard from the goose. Wash the bird inside and out. Pat dry. Fill the cavity of the goose with the stuffing, skewer closed, and lace string around the skewers. Truss the bird.
- Roast in a preheated 325 degree F (165 degree C) oven, breast side down, for 1 1/2 hours. Draw off the fat as it accumulates. Turn, and roast another 1 1/2 hours. When done, the juices should run clear when the bird is pricked where the thigh attaches to the body. Remove trussing strings and skewers before carving.
- While the goose is roasting, place the neck, heart, and gizzard in a saucepan with water. Let simmer gently, partially covered, for several hours, until reduced to slightly less than 2 cups. Season the broth to taste with salt.
- Pour off all but 1 tablespoon of the fat from the roasting pan. Sprinkle a little flour over the bottom, 1 to 2 tablespoons, depending on how thick you like your gravy. Set the pan over low heat. Stir for 2 minutes, scraping up all the browned bits. Add the reserved goose broth to the pan, and whisk until smooth. Taste and season with salt and pepper. Serve in a gravy boat alongside the bird.
Nutrition Facts : Calories 589.5 calories, Carbohydrate 17.6 g, Cholesterol 141.7 mg, Fat 38.3 g, Fiber 2.5 g, Protein 42.6 g, SaturatedFat 11 g, Sodium 114.1 mg, Sugar 3.4 g
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Noman Shabbir
[email protected]Will definitely make this recipe again.
Ijeoma Onyemobi
[email protected]This recipe was a lot of work, but it was worth it in the end. The Goose was moist and delicious, and the stuffing was flavorful and hearty. I served it with a red wine gravy and mashed sweet potates, and it was a hit at my dinner party. I would defi
Ripon Hossion
[email protected]The Goose was crispy and flavorful, and the stuffing was simply amazing.
Onukwugha Lilian
[email protected]The meat was a little dry, but overall a good recipe.
Peter Alabi
[email protected]So easy, even a novice cook like me could make it.
Ms. Yolanda
[email protected]This Roast Goose with Wild rice stuffing is the most delicious Goose recipe I’ve ever tried, and believe me, I’ve tried a lot! The Goose was crispy and golden brown on the outside, and the inside was moist and flavorful. The stuffing had a perfect co
Siskay Kedikilwe
[email protected]The stuffing needed more seasoning, but the Goose was perfect.
Sara Mone
[email protected]This recipe turned out to be a great way to use up my leftover wild rice. The combination of wild rice, cranberries, and walnuts made a moist, flavorful stuffing that went perfectly with the Goose. I served it with a simple gravy made from the pan dr
Tunomwene Ndakolute
[email protected]This recipe was a big hit at my Christmas party. The Goose was juicy, flavorful, and the stuffing was delicious.
Ssali Derick
[email protected]I've tried several Goose and stuffing recipe over the years, but this one is by far the best. The meat was crispy and flavorful, while the stuffing was moist and savory. I especially loved the addition of wild rice, which gave it a nutty and unique t
Miriam Quintana Soto
[email protected]The meat was a bit dry, but the stuffing was amazing.
Larry Jenkins
[email protected]I made this recipe for my Christmas dinner and it was a huge success. The Goose was the centerpiece of the table and everyone couldn't stop talking about how delicious it was. The meat was juicy and flavorful, and the skin was crispy and golden-skinn
Donavan LoForte
[email protected]Delicious recipe, but a bit time-consuming.
Shaswot Kids Club
[email protected]I've made this dish twice now and it's been a hit both times. The first time I followed the recipe to a T, and the second time I made a few small changes, like adding some extra thyme and rosemary to the stuffing. Both times, the Goose came out perfe
Vuyo Mthimkhulu
[email protected]The stuffing was a bit too dry for my taste, but the meat was perfect.
Shruti Bhandari
[email protected]My family was very skeptical about trying this recipe as we've never been big fans of Goose. However, I was pleasantly surprised that the end result was an unforgettable dish that everyone loved and devoured in minutes. The crispy skin and moist meat
Joyce Asiko
[email protected]5-star recipe! The meat was succulent and flavorful while the stuffing was moist and savory.
Shah msood
[email protected]This is, hands down, the best and moistest Goose I have ever had. The stuffing is amazing and the wild rice gives it a delicious and unique nutty-flavor. The recipe is detailed and accurate - I followed it to a T and my Goose turned out crispy and go