How do you cook a goose??

Answer 1

Boil it i guess after its done put some spices and herbs on it.

Answer 2

Braised Goose

1 large goose
1/2 tsp. sage
2 cloves garlic, minced
2 C dry white wine
5 C beef stock
salt and pepper to taste

Serves 6-8

Rinse and dry goose inside and out. Rub the cavity with salt and pepper. Put the bird in a roasting pan and in the oven so the meat is about 4 inches from the broiler. Brown on all sides, turning frequently - total broiling time will be about 15 to 20 minutes.

Add sage, garlic, wine and stock or boullion to the pan. Bring the liquid to a simmer cover and place in a 350° F. oven for 2 1/2 hours. Turn the goose twice during cooking. Goose is done when the leg moves easily at the joint.

Answer 3

Quick and easy cheers,


Roast Goose
Recipe Ingredients
8lb goose
Sage and Onion stuffing

Preparation and cooking instructions
Prepare the goose. Then stuff with sage and onion stuffing (if using home made sage and onion stuffing it’s best not to over-stuff the goose as the breadcrumbs will swell whilst cooking) Now, secure the neck opening (a skewer may be used). Put the goose in a roasting tin and roast for approximately three hours at 350°F (180°C)
To test whether the goose is cooked, insert a skewer into the leg and thigh joints of the turkey, the juices should run clear. Serve with apple sauce and thick gravy.

Answer 4

Here's a good recipe to try:
Roast Goose with wild rice stuffing

INGREDIENTS
1 (12 pound) fresh goose
salt to taste
4 cups wild rice, cooked
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
1 1/2 tablespoons all-purpose flour
4 cups water

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.

Answer 5

SUPER CRISPY ROASTED GOOSE

Submitted to allrecipes.com by: Christine L.
Prep Time: 1 Hour
Cook Time: 3 Hours 30 Minutes
Ready In: 1 Day 5 Hours
Yields: 12 servings

"Impress your holiday guests with this crisp, moist, and undeniably delicious roasted goose. The recipe requires a day or two of advance preparation, but the results will create memories to last a lifetime, and maybe even inspire a seasonal tradition."

INGREDIENTS:
1 (10 pound) fresh goose
1 1/2 cups wild rice
5 cups cold water
1 tablespoon butter
1 onion, chopped
2 1/2 cups fresh sliced shiitake mushrooms
1 egg
1 tablespoon poultry seasoning
salt and freshly ground black pepper to taste
2/3 cup dry sherry
2 cups giblet gravy

DIRECTIONS:
1. Carefully prick the goose on all sides with a skewer, taking care to avoid piercing the flesh. Fill a pot large enough to hold the goose 2/3 full of water, and bring to a boil. Submerge bird neck side down for 1 minute, until goose bumps arise on the goose. Turn goose tail side down, and repeat the process. Remove goose from the pot, and drain. Place breast side up on a rack in a large roasting pan. Set in the refrigerator, uncovered, to dry the skin for 24 to 48 hours.

2. Cook the rice the night before roasting the goose: place the rice in a pot with 5 cups water, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes. Refrigerate overnight.

3. Preheat oven to 350 degrees F (175 degrees C).

4. Melt the butter in a skillet over medium heat, and cook the onion until tender. Mix in cooked rice, mushrooms, and egg. Season mixture with poultry seasoning, salt, and pepper. Sprinkle the goose inside and out with salt and pepper. Fill goose cavities with the stuffing. Seal cavities with kitchen twine, and place the goose breast side down on a rack in a roasting pan.

5. Roast bird 1 1/2 hours in the preheated oven; do not open the oven door. Remove bird from the oven, and use a baster to remove the fat that has accumulated in the bottom of the pan. Turn bird on it's back in the roasting pan, and continue roasting 1 hour, or until the internal temperature when tested with a meat thermometer has reached a minimum of 180 degrees F (82 degrees C).

6. Increase the oven temperature to 400 degrees F (200 degrees C). Remove goose from the oven, and transfer to a larger pan. Return to the oven for 15 minutes to further crisp and brown the bird. Take out the goose, and let it sit uncovered for 30 minutes before removing stuffing.

7. To make gravy, place the original roasting pan over 2 burners. Mix in 2/3 cup of dry sherry, and scrape the pan with a wooden spoon. Combine these drippings with giblet broth to make a gravy for the goose and stuffing.


ALL RIGHTS RESERVED © 2005 Allrecipes.com

Answer 6

Well, if you want to cook your own goose!

Here goes :

Roast Goose and Stuffing

~ 1 goose, 8 - 10 pounds
~ 4 medium potatoes, peeled and cubed
~ 4 tbsp butter
~ 2 onions, chopped
~ 1/2 to 1 cup whipping cream
~ salt
~ pepper

In a pan, boil the potatoes until tender. Drain.

In a sauce pan, melt the butter and saute the onions until soft.

Place the potatoes in a mixing bowl and add 1/2 cup of cream. Beat until smooth adding more cream if necessary.

Salt and pepper the potatoes to taste. Add the onions and mix until combined well.

Stuff the goose with the potatoes. Either skewer the cavity closed or sew shut.

Place goose on a rack in a roasting pan and sprinkle with salt and pepper to taste.

Cover with foil and cook at 325 degrees for 3 to 3 1/2 hours.

If you want to crisp the skin, remove the foil and spoon 3 - 4 tablespoons of ice water over the goose during the last 15 minutes of cooking.



Goose Parmesan

~ goose breast
~ parmesan cheese
~ butter

Slice goose breast into 1/4 inch thick slices like small steaks.

Melt enough butter in a skillet to fry in.

Coat meat with parmesan cheese.

Fry in the butter over medium heat. Cook until done. Flip every time blood appears. Usually 3 to 4 times.


Canadian Goose Stew

~ 4 goose breasts
~ 1/3 cup salt
~ 2 tbsp baking soda
~ water
~ 1 large onion, chopped
~ 1 stalk celery, chopped
~ 4 tbsp butter
~ 2 tbsp worcestershire sauce
~ garlic powder
~ hot sauce
~ 48 oz. beef consomme
~ salt
~ cubed vegetables like carrots, potatoes, rutabaga, turnips, etc.

Soak the breasts overnight in 1/3 cup salt, baking soda and enough water to cover.

Remove and pat dry. Cut into 2" cubes.

In a dutch oven or large pot, saute the onion and celery in butter.

Add the meat, worcester sauce, a liberal amount of garlic powder and hot sauce to taste.

Cook about 10 minutes over medium high to high heat or until brown.

Add the beef consomme and stir together. Salt to taste. Reduce heat and simmer 1 hour. Stir occasionally.

Add your veggies and simmer 30 minutes or until the veggies are tender. Stir occasionally.


Mom's Grilled Goose

~ goose breasts, amount depends on how many you are feeding
~ frozen concentrated orange juice, thawed
~ ground ginger

Place the juice in a bowl and season to taste with the ginger.

Place the breast(s) in a large bowl with a lid. Cover with the orange juice mixture. Cover and refrigerate for 2 days.

Remove meat from the marinate.

Place on hot grill and cook over low heat until the outside is carmalized and the inside is slightly pink.



Goose Casserole


~ 4 cups diced wild goose
~ 3 cups wild rice
~ 7 cups chicken broth
~ 1 small can sliced mushrooms
~ 4 tbsp. chopped onion
~ 1/2 tsp. chopped garlic
~ 1 tsp. salt
~ 1/2 tsp. pepper
~ 1 pint heavy cream
~ 1 tsp. butter
~ 1 cup chopped celery
~ 4 tbsp. grated Parmesan cheese

Cook the rice in 5 cups of the chicken broth until done.

In a large bowl, toss together the rice, goose and mushrooms.

Add the remaining 2 cups chicken broth, onion, garlic, salt, pepper, cream, butter and celery. Mix together.

Pour into a baking dish and sprinkle on the Parmesan cheese.

Bake for 1 hour at 350 degrees.



Bon Appetit!!!

Source(s):

Jim Howard
Tammy Brown
Michel Lyn Knight

Answer 7

Well, if you want to cook your own goose!

Here goes :

Roast Goose and Stuffing

~ 1 goose, 8 - 10 pounds
~ 4 medium potatoes, peeled and cubed
~ 4 tbsp butter
~ 2 onions, chopped
~ 1/2 to 1 cup whipping cream
~ salt
~ pepper

In a pan, boil the potatoes until tender. Drain.

In a sauce pan, melt the butter and saute the onions until soft.

Place the potatoes in a mixing bowl and add 1/2 cup of cream. Beat until smooth adding more cream if necessary.

Salt and pepper the potatoes to taste. Add the onions and mix until combined well.

Stuff the goose with the potatoes. Either skewer the cavity closed or sew shut.

Place goose on a rack in a roasting pan and sprinkle with salt and pepper to taste.

Cover with foil and cook at 325 degrees for 3 to 3 1/2 hours.

If you want to crisp the skin, remove the foil and spoon 3 - 4 tablespoons of ice water over the goose during the last 15 minutes of cooking.



Goose Parmesan

~ goose breast
~ parmesan cheese
~ butter

Slice goose breast into 1/4 inch thick slices like small steaks.

Melt enough butter in a skillet to fry in.

Coat meat with parmesan cheese.

Fry in the butter over medium heat. Cook until done. Flip every time blood appears. Usually 3 to 4 times.


Canadian Goose Stew

~ 4 goose breasts
~ 1/3 cup salt
~ 2 tbsp baking soda
~ water
~ 1 large onion, chopped
~ 1 stalk celery, chopped
~ 4 tbsp butter
~ 2 tbsp worcestershire sauce
~ garlic powder
~ hot sauce
~ 48 oz. beef consomme
~ salt
~ cubed vegetables like carrots, potatoes, rutabaga, turnips, etc.

Soak the breasts overnight in 1/3 cup salt, baking soda and enough water to cover.

Remove and pat dry. Cut into 2" cubes.

In a dutch oven or large pot, saute the onion and celery in butter.

Add the meat, worcester sauce, a liberal amount of garlic powder and hot sauce to taste.

Cook about 10 minutes over medium high to high heat or until brown.

Add the beef consomme and stir together. Salt to taste. Reduce heat and simmer 1 hour. Stir occasionally.

Add your veggies and simmer 30 minutes or until the veggies are tender. Stir occasionally.


Mom's Grilled Goose

~ goose breasts, amount depends on how many you are feeding
~ frozen concentrated orange juice, thawed
~ ground ginger

Place the juice in a bowl and season to taste with the ginger.

Place the breast(s) in a large bowl with a lid. Cover with the orange juice mixture. Cover and refrigerate for 2 days.

Remove meat from the marinate.

Place on hot grill and cook over low heat until the outside is carmalized and the inside is slightly pink.



Goose Casserole


~ 4 cups diced wild goose
~ 3 cups wild rice
~ 7 cups chicken broth
~ 1 small can sliced mushrooms
~ 4 tbsp. chopped onion
~ 1/2 tsp. chopped garlic
~ 1 tsp. salt
~ 1/2 tsp. pepper
~ 1 pint heavy cream
~ 1 tsp. butter
~ 1 cup chopped celery
~ 4 tbsp. grated Parmesan cheese

Cook the rice in 5 cups of the chicken broth until done.

In a large bowl, toss together the rice, goose and mushrooms.

Add the remaining 2 cups chicken broth, onion, garlic, salt, pepper, cream, butter and celery. Mix together.

Pour into a baking dish and sprinkle on the Parmesan cheese.

Bake for 1 hour at 350 degrees.



Bon Appetit!!!

Answer 8

Just like a turkey. It's actually a great alternative to turkey for thanksgiving.

Answer 9

call it a terrorist and demand the homeland security administration does something about it soon!