Roast Goose With Wild Rice Recipe 55

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ROAST GOOSE WITH WILD RICE-CHESTNUT STUFFING



Roast Goose With Wild Rice-Chestnut Stuffing image

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) Canned chestnuts can be found in specialty stores. Make sure they are NOT packed in syrup! The original recipe did not pierce skin and fat, which I did to help "drain" off excess grease. It also said to put whole goose on serving platter and garnish with pine sprigs and sliced blood oranges, but I find it messy to try to carve at the table and dig stuffing out to serve. If you are more adventuresome, serve this way :) NOTE: 'Zaar will not let me put in "1 10-12 lb. goose" so it comes up "10 lbs. geese"

Provided by Outta Here

Categories     Goose

Time 6h40m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup wild rice, raw
10 lbs goose
salt and pepper
4 tablespoons orange zest, grated
6 slices bacon, chopped
1 onion, chopped
1 cup celery, sliced (with leaves)
1/2 cup Italian parsley, chopped
1 (17 ounce) can whole chestnuts, drained and coarsely chopped
3 tablespoons fresh sage leaves, chopped (or 1 teaspoon dried sage)
1 teaspoon dried thyme
1 teaspoon dried marjoram

Steps:

  • Cooked wild rice according to package instructions (you should have about 4 cups cooked). Set aside to cool.
  • Preheat oven to 350ºF.
  • Remove giblets from goose. Remove loose fat from around cavity openings. Discard or reserve for another use.
  • Prick skin and fat with a skewer in several places, being careful not to pierce meat.
  • Sprinkle goose inside and out with salt and pepper. Rub with orange zest.
  • Fry bacon in a skillet until crisp. Add onion, celery and parsley and sauté 5 minutes.
  • Stir in chestnuts, cooked rice and herbs. Season to taste with salt.
  • Stuff goose with this mixture. "Sew" cavity shut with skewers and cotton twine. (do not stuff goose until ready to roast).
  • Place goose breast side up on a rack in a shallow roasting pan. Roast about 20 minutes per pound. (if skin begins to brown too much, cover loosely with foil.).
  • Remove to cutting board and let rest 15 minutes.
  • Remove stuffing to a bowl and carve goose.

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

ROAST GOOSE WITH WILD RICE RECIPE - (5/5)



Roast Goose With Wild Rice Recipe - (5/5) image

Provided by á-174942

Number Of Ingredients 11

1 fresh wild goose - (abt 12 lbs)
Salt to taste
4 cups cooked wild rice
2/3 cup chopped toasted hazelnuts
2 Granny Smith apples peeled, cored, and chopped
1/2 cup chopped onion
2 teaspoons ground savory
3 tablespoons chopped fresh parsley
Freshly-ground black pepper to taste
1 1/2 tablespoons all-purpose flour
4 cups water

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 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. This recipe yields ?? servings.

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