Apache Wild Goose Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Rinse the breasts in cold water, and place in baking dish. Splash with vermouth, then season with salt; set aside.
• In a medium bowl, combine orange zest, orange juice, lemon juice, brown sugar, garlic and soy sauce. Season with mustard and caraway. Pour glaze over breasts in baking dish.
• Bake in preheated oven for 30 minutes, or until no longer pink and juices run clear. Baste at least twice during baking.

Steps:

• Rub inside goose cavity with lemon and salt; set aside. In a saucepan, cook giblets in water until tender, about 20-30 minutes., Remove giblets with a slotted spoon and reserve liquid. Chop giblets and place in a large bowl with the cornbread, apples, onion, parsley, sage, salt, pepper and garlic powder. Add enough of the reserved cooking liquid to make a moist stuffing; toss gently. Stuff the body and neck cavity; truss openings. Place goose, breast side up, on a rack in a shallow roasting pan. Spread with softened butter., Bake, uncovered, at 325° for 25 minutes per pound or until fully cooked and tender. If goose is an older bird, add 1 cup of water to pan and cover for the last hour of baking.

Steps:

• Boil giblets until tender, remove skin, and chop fine.
• Combine with cornbread crumbs, onions and apple. Mix well and add salt and pepper, sage, garlic and other seasonings to taste.
• Moisten and stuff goose.
• Place goose in roasting pan and spread with about 2 tablespoons of butter, and then sprinkle with a little flour.
• Roast in 350 degree oven until done, which will take about 15 to 20 minutes per pound.
• Baste often.

Steps:

• Preheat oven to 375°F (190°C).
• Place flour in bag large enough to fit goose. Shake to coat the inside of bag.
• Mix all other ingredients except goose and pour into bag. Place bag in deep roasting pan.
• Place bird in bag and turn gently to coat all sides of goose with bag contents.
• Secure bag with twist tie about 2 inches from top.
• Prick bag in several places on top to vent.
• Cook goose 2 ½ to 3 hours or until tender.
• Remove bird to hot platter and pour sauce into a heavy skillet.
• Skim off excess fat and thicken gravy to suit.

Steps:

• For the marinade; in a large saucepan combine 2 cups water with 2/3 cups soy sauce, celery, dried onion and 1 tablespoon sugar; bring to a boil, reduce heat and cook uncovered until the celery is tender, stirring frequently.
• Cool mixture to room temperature.
• Pour the marinade into a large resealable bag; add in whole goose, then seal bag and turn to coat.
• Refrigerate for 4 hours turning several times.
• After 4 hours of refrigeration time discard marinade.
• Sprinkle JUST THE INSIDE of the goose cavity with salt and pepper (you will season the outside of the goose with salt the last 1-1/2 hours of cooking).
• Rub the outside of the goose with vegetable oil.
• Place goose on a shallow roasting pan.
• Set oven to 325 degrees.
• In a small cup or bowl combine the cinnamon with garlic powder and anissed; rub spice mixture all over the outside of the goose.
• Bake UNCOVERED for 30 minutes.
• Meanwhile while the goose is cooking; in a small saucepan combine the vinegar with 1 tablespoon soy sauce, honey, remaining 2 cups water; bring to a boil, reduce heat and simmer uncovered until reduced by about half.
• Remove the goose from oven and baste the goose generously with honey mixture.
• Sprinkle lightly with salt.
• Return to oven and bake UNCOVERED for another 30 minutes.
• Remove from oven and cover with foil and return to oven to bake for about 1-1/2 to 2 more hours or until a meat thermometer reads 180 degrees (basting occasionally with remaining honey mixture if desired).
• Let stand covered with foil for about 20 minutes or more before carving (do not prick with a fork or slice during this time or juices will flow out of the goose).
• For the gravy; strain pan juices, then skim and discard any fat.
• In a small saucepan combine cornstarch with cold water until smooth; whisk into the pan juices and bring to a boil, cook and stir for about 2 minutes or until thickened.
• Serve the gravy with the goose.
• Delicious!

Steps:

• Heat oil in a skillet over medium heat. Cook apple and onion in the hot oil until soft, 10 to 15 minutes. Remove from heat and place into a mixing bowl. Let cool completely, 10 to 15 minutes.
• Combine cooled apple mixture, goose, bread crumbs, egg whites, parsley, poultry seasoning, salt, sage, black pepper, and red pepper flakes in the mixing bowl, stirring until evenly combined.
• Form sausage mixture into patties.
• Heat a large skillet over medium-high heat. Cook sausage patties in the hot skillet until browned and no longer pink, 5 to 7 minutes.

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.

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.

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.