Roast Goose With Wild Rice Recipe 55

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WILD GOOSE SKILLET DINNER WITH RICE



Wild Goose Skillet Dinner with Rice image

Hunting season is here and Wild Goose Skillet Dinner is a versatile recipe that is simple and flavourful. It is the perfect way to enjoy some fresh wild goose breasts!

Provided by Kathleen

Categories     Dinner

Time 6h50m

Number Of Ingredients 12

1 1/2 pound wild goose breast
Zesty Italian salad dressing (enough to marinate breast meat)
2 cups brown rice
water required to reach required level in rice cooker
2 tbsp olive oil
750 gram bag frozen California Style mixed vegetables
3/4 cup apple sauce
1/2 cup BBQ Sauce
1/4 cup maple syrup
1 tsp minced garlic
1 tsp salt
1/2 tsp pepper

Steps:

  • Slice the goose breasts into thin slices and marinate in the Zesty Italian Salad Dressing for about 6 hours.
  • Prepare rice according to rice cooker directions.
  • Pour the olive oil into a large skillet and turn heat to medium.
  • Add the bag of frozen vegetables and stir for a couple of minutes.
  • Add in the sliced goose breasts and stir occasionally.
  • While vegetables and meat are cooking prepare the sauce by adding the BBQ Sauce, apple sauce, maple syrup, minced garlic, salt and pepper to a small bowl. Stir until well blended.
  • When the vegetables and meat are almost cooked scoop off the liquid that has accumulated in the skillet.
  • Turn the heat down to simmer and pour the sauce over the ingredients in the skillet. Stir until well coated.
  • Put rice on plate and spoon the other ingredients on top.
  • Enjoy!

Nutrition Facts : Calories 637 calories, Carbohydrate 56 grams carbohydrates, Cholesterol 103 milligrams cholesterol, Fat 31 grams fat, Fiber 6 grams fiber, Protein 33 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 777 grams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat

ROAST GOOSE



Roast Goose image

Serve Brussels Sprouts with Vinegar-Glazed Onions with this holiday bird.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 13

1 fresh or frozen (12-pound) goose, giblets reserved
Salt and freshly ground black pepper
3 medium carrots, scrubbed and cut in half
3 stalks celery, cut in half
1 head garlic, cut in half crosswise
1 bunch fresh thyme sprigs
1 bunch fresh sage
1 medium onion, cut in half
8 sprigs flat-leaf fresh parsley
1 dried bay leaf
1 teaspoon whole black peppercorns
1/2 cup dry white wine
1 tablespoon unsalted butter

Steps:

  • If goose is frozen, place it in the refrigerator overnight to thaw. Remove goose from the refrigerator, and let it stand at room temperature for 30 minutes. Heat oven to 400 degrees. Rinse goose inside and out with cold running water, and pat it dry with paper towels. Trim as much of the excess fat as possible from the opening of the cavity. Remove the first and second joints of the wings, and set them aside for use in making the stock.
  • With the point of a sharp knife, prick the entire surface of the goose skin, being careful not to cut into the flesh. Fold the neck flap under the body of the goose, and pin the flap down with a wooden toothpick. Generously sprinkle the cavity with salt and pepper, and insert 2 carrot halves, 2 celery-stalk halves, garlic, thyme, and sage. Using a piece of kitchen twine, tie the legs together. Generously sprinkle the outside of the goose with salt and pepper, and place it, breast-side up on a wire rack set in a large roasting pan.
  • Roast goose in the oven until it turns a golden brown, about 1 hour. With a baster, remove as much fat as possible from the roasting pan every 30 minutes. Reduce the heat to 325 degrees, and roast until the goose is very well browned all over and an instant-read thermometer inserted into a breast, not touching a bone, registers 180 degrees, about 1 hour after reducing the temperature.
  • Meanwhile, prepare goose stock, which will be used when making the gravy and the dressing. Trim and discard any excess fat from the wing tips, neck, and giblets, and place them in a small stockpot. Add 4 carrot halves, 4 celery-stalk halves, both onion halves, parsley, bay leaf, peppercorns, and enough water to cover the bones and vegetables by 1 inch (about 2 1/2 quarts water). Place the stockpot over high heat, and bring to a boil. Reduce heat to medium low, and simmer stock, skimming the scum as it forms, for 2 hours. Strain stock through a cheesecloth-lined strainer. Remove and discard the fat floating on the surface of the stock, and set the stockpot aside.
  • Remove goose from the oven, and transfer it to a cutting board that has a well. Let the goose stand 15 to 20 minutes.
  • Meanwhile, prepare the gravy. Pour off all the fat from the roasting pan, and place the pan over high heat. Pour in wine, and cook, stirring up any brown bits with a wooden spoon until the cooking liquid is reduced by three-quarters. Add 2 cups goose stock, and cook, stirring until the liquid is again reduced by three-quarters. Season with salt and pepper to taste. Stir in butter, and cook until slightly thickened. Pass the gravy through a cheesecloth-lined strainer into a gravy boat, and serve with the goose.

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.

SMOKED GOOSE WITH WILD RICE STUFFING



Smoked Goose with Wild Rice Stuffing image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 37

2 whole (3-pound) wild goose
2 tablespoons softened butter, divided
Salt and pepper, to taste
2 tablespoons olive oil
2 carrots, cut in chunks
2 celery stalks, cut in chunks
1 onion, cut in half
1 turnip, split
1 garlic bulb, cut in half
2 bay leaves
1 tablespoon whole peppercorns
2 quarts cold water
Reserved goose bones
2 tablespoons butter, plus extra for coating geese
1 onion, diced
2 garlic cloves, minced
2 carrots, diced
2 tablespoons marjoram leaves, plus extra for coating geese
3 tablespoons fresh sage, torn in pieces, plus extra for coating geese
2 cups dry red wine
2 cups wild rice, cooked
2 cups rye bread cubes, dried
1 cup roasted chestnuts, shelled
Salt and pepper, to taste
1 egg
1 tablespoon caraway seeds
1 cup goose stock or chicken broth
1 cup Port
1 star anise
1 teaspoon juniper berries
1 teaspoon whole allspice
5 whole cloves
1 piece fresh ginger, about 1-inch long
1 cinnamon stick, broken in half
1 orange, peel cut in large strips
1 cup dried cherries, divided
2 cups goose stock or chicken broth

Steps:

  • To prepare the goose, it is necessary to remove the bones from the bird. First, turn the bird upside down with the back facing you. Cut out the backbone with poultry shears, be sure to cut close and not lose the underside of the breast meat attached to the back. Now, at an angle, carefully slit along both sides of the rib cage with a boning knife to remove the breast plate. Scrape away the meat as you cut. Using a towel, grab the thigh bones from inside the goose and pull the leg towards you out of the socket, leaving the meat attached to the body. Next, sever the wings at the joint as close to the body as possible. Reserve the wings and bones for the stock. Repeat the process with the other goose.
  • The geese are now boneless. Carefully slice the breast to open them up and make an even thickness. Smear the surface of each goose with 1 tablespoon of softened butter; season with salt and pepper. Set aside while preparing the stock and stuffing.
  • To prepare the goose stock, coat a large stockpot with olive oil and place over medium heat. Add the vegetables and saute for 2 minutes. Add the remaining ingredients, including all the geese bones, and cook for 1 hour.
  • To prepare the stuffing, melt butter in a skillet over medium heat. Add the onion, garlic, carrot and herbs. Saute for 5 minutes then add the wine. Simmer for about 10 minutes to reduce the wine to a tight paste. Add the wild rice, rye bread, and chestnuts. Stir and season with salt and pepper. Scrape the skillet mixture into a large bowl, blend in the egg, caraway seed and 1 ladle full of goose stock; mix thoroughly until evenly moistened. Spoon a layer of stuffing evenly to the edges of each goose and roll up like a jellyroll. Tie securely with butcher?s twine.
  • Rub the outside of the goose roasts with butter, sage and marjoram for added flavor. Transfer the stuffed geese to a stovetop or conventional smoker and follow manufacture?s directions. Cook in a preheated 350 degree F oven for 20 to 40 minutes until juices run clear. Be careful not to overcook, as the meat would be extremely tough and dry. Let stand 10 minutes to allow the juices to settle. Cut off the twine and slice vertically to form pinwheels.
  • To prepare the sauce, coat a stockpot with Port and place over medium heat. Bring up to a simmer then stir in the spices and orange peel. Add 1/4 cup dried cherries and simmer to reduce the alcohol, about 5 minutes. Add the goose stock and continue to simmer for 15 minutes. Strain the sauce into a smaller saucepan to remove the solids. Add remaining 3/4 cup of dried cherries and serve.

ROAST GROUSE WITH WILD RICE



Roast Grouse with Wild Rice image

Make and share this Roast Grouse with Wild Rice recipe from Food.com.

Provided by Iowahorse

Categories     Poultry

Time 3h25m

Yield 2 grouse

Number Of Ingredients 14

2 (1 1/2 lb) grouse, about
salt
1/2 cup chopped onion
1/2 cup chopped mushroom
1 (10 1/2 ounce) can condensed consomme
1/8 teaspoon crumbled oregano
1 cup wild rice
water
1 medium onion, chopped
2 carrots, chopped
1 apple, peeled and chopped
1 (10 1/2 ounce) can condensed cream of mushroom soup
1/4 cup light cream
1/4 cup red wine

Steps:

  • Rub grouse inside and out with salt.
  • Combine onions, mushrooms, consomme, oregano, and wild rice.
  • Bring to a boil and simmer until rice is tender, about 40 to 45 minutes, adding water when necessary to keep rice from sticking.
  • When rice is tender, season to taste with salt.
  • Stuff grouse with rice.
  • Place onion, carrots, and apple in a shallow roasting pan and place grouse on top, breast side down.
  • Roast in a preheated 350 F.
  • oven for 30 minutes.
  • Turn grouse breast side up and roast until brown and tender, about 1-1/2 to 2 hours.
  • Remove grouse to a platter and keep warm.
  • Strain pan juices into a saucepan.
  • Stir in soup, cream, and wine.
  • Simmer, stirring, until sauce bubbles.
  • Spoon sauce over grouse.
  • Garnish with additional cooked wild rice.

Nutrition Facts : Calories 636.1, Fat 15.8, SaturatedFat 5.9, Cholesterol 19.8, Sodium 1800.6, Carbohydrate 99.5, Fiber 9.8, Sugar 18.9, Protein 23.7

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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