Orange Wild Goose Recipes

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WILD GOOSE BREASTS WITH ORANGE GLAZE



Wild Goose Breasts with Orange Glaze image

This is a great recipe for that wild bird you're not sure what to do with. Sweet and tangy at the same time.

Provided by ALIGORN

Categories     Meat and Poultry Recipes     Game Meats     Goose

Time 40m

Yield 4

Number Of Ingredients 11

4 goose breasts
salt to taste
1 dash dry vermouth
1 tablespoon grated orange zest
1 orange, juiced
1 teaspoon lemon juice
1 teaspoon brown sugar
1 clove garlic, minced
1 tablespoon soy sauce
½ teaspoon dry mustard
¼ teaspoon caraway seeds

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.

Nutrition Facts : Calories 345.9 calories, Carbohydrate 7.3 g, Cholesterol 93.6 mg, Fat 22.8 g, Fiber 1.3 g, Protein 26.8 g, SaturatedFat 7.1 g, Sodium 298.1 mg, Sugar 5.2 g

ORANGE WILD GOOSE



Orange Wild Goose image

Based on a recipe from Cooking Alaskan by Alaskans, a cookbook my DH and I purchased when we visited there via Princess Cruise Lines in the 90's. We made this recipe New Year's Day 2009 with a goose that a neighbor gave us that she acquired on our property here in Maine. Tip: I left the bag open but will definitely close it next time with a twist tie and prick it as the instructions indicate; I think it would have steamed the goose rather than drying out the exposed area. This went really well with recipe #396346 and recipe #391990.

Provided by mersaydees

Categories     High Protein

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 8

1 large wild goose
1 oven cooking bag (I used a turkey-sized Reynolds bag)
1/3 cup whole wheat flour
1 (7/8 ounce) package chicken gravy mix
1 teaspoon salt
2 tablespoons sugar
1 cup hot water
1 (6 ounce) can frozen orange juice concentrate, thawed

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.

Nutrition Facts : Calories 897.9, Fat 57.1, SaturatedFat 17.9, Cholesterol 235.6, Sodium 742, Carbohydrate 25.1, Fiber 1.1, Sugar 17.5, Protein 67.1

CHRISTMAS GOOSE WITH ORANGE GLAZE



Christmas Goose with Orange Glaze image

Steeped in tradition and rich with flavor, a holiday goose is an impressive centerpiece to your

Provided by Taste of Home

Categories     Dinner

Time 3h

Yield 10 servings.

Number Of Ingredients 7

1 domestic goose (10 to 12 pounds)
1 teaspoon salt
1/2 teaspoon rubbed sage
1/4 teaspoon pepper
6 small navel oranges, divided
1/3 cup light corn syrup
2 tablespoons sugar

Steps:

  • Sprinkle goose with salt, sage and pepper; prick skin well with a fork. Cut three oranges into quarters; place in goose cavity. Tuck wings under goose; tie drumsticks together. Place breast side up on a rack in a roasting pan., Bake, uncovered, at 350° for 2-3/4 to 3-1/4 hours or until a thermometer reads 180°. (Cover loosely with foil if goose browns too quickly.) If necessary, drain fat from pan as it accumulates., Cut peel from remaining oranges into long thin strips; cut oranges into sections, discarding membranes. Set aside., Place goose on a serving platter; cover and let stand for 15 minutes. Meanwhile, in a small skillet over medium heat, cook and stir corn syrup and sugar until sugar is dissolved. Stir in orange sections and peel; heat through., Brush glaze over goose. Spoon orange sections and peel around goose.

Nutrition Facts : Calories 725 calories, Fat 47g fat (15g saturated fat), Cholesterol 196mg cholesterol, Sodium 394mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 1g fiber), Protein 55g protein.

ROASTED WILD GOOSE OR DUCK



Roasted Wild Goose or Duck image

This recipe is not for a grocery store goose or duck. Cooking a wild-caught goose or duck is quite different from a farm-raised store bird. My son-in-law asked me to cook the goose he got during hunting season. It is a great way to reward the hunter with a delightful dinner. My son-in-law said it was the best goose he had ever eaten and he comes from a family that eats mostly wild game from hunting and fishing trips.

Provided by Kitten

Categories     Meat and Poultry Recipes     Pork

Time 4h10m

Yield 10

Number Of Ingredients 16

1 (12 pound) whole goose, skinned
2 sticks cold butter, cut into small pieces
1 ½ cups fresh cranberries
½ cup raisins
1 large orange with peel, chopped
1 medium onion, chopped
1 large apple - peeled, cored, and quartered
1 teaspoon dried sage
1 teaspoon dried tarragon
1 teaspoon dried basil
1 teaspoon minced garlic, or to taste
1 bay leaf, broken into pieces
salt and ground black pepper to taste
kitchen twine
2 sheets aluminum foil
1 pound bacon

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.

Nutrition Facts : Calories 871 calories, Carbohydrate 15.2 g, Cholesterol 235.2 mg, Fat 65.7 g, Fiber 2.3 g, Protein 53.5 g, SaturatedFat 26.6 g, Sodium 623.3 mg, Sugar 10 g

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