Roast Wild Goose



1 large wild goose

4 oz. Salad Oil

6 large carrots, peeled and cut into 2 inch pieces

1 bunch Celery, washed and cut into 2 inch pieces        

1 Lg. Onion. Peeled and cut into large chunks

1 pc. Bay Leaf

1 oz. Rosemary

1 t. Green Peppercorns

½ lemon

12 oz. Beer (use the good stuff)

1 C. Hot Water + 1 Chicken Bouillon Cube

6 pc. Bacon

Salt & Pepper, as needed



Goose is a true game bird that is tough most of the time due to long flight, it requires braising, slow and long cooking.

I recommend you take the bird dress it out and pluck it. We like to use a flexible boning knife and

 rubber gloves for butchering and cleaning our poultry! Preheat oven to 325 degree's F.

In a large skillet heat 4 oz. of salad oil and rub the bird with Wild Game Seasonings.

Put the bird in the skillet and brown it over medium heat.

Use a pair of Heavy Duty Stainless Steel Tongs to turn the bird. Brown it on all sides. While it is browning cut the vegetables into large pieces as listed above (add other vegetables if desired). When the bird is light brown all over, remove bird from skillet and place on vegetables in roasting pan. Pour in a 12-ounce bottle of beer, 1 bouillon cube a cup of hot water and seasonings. Squeeze lemon over bird and place inside the cavity. Place six strips of bacon over the breasts and cover with a lid or aluminum foil.  Roast for 1 1/2- 2 hours depending on the size of the bird. Continue to cook until the leg pulls off the bird easily.

Use a digital thermometer to check breast in center (160 F. is done). Remove lid and bake until bacon is browned.

Carve goose into 8-12 pieces and remove backbone, we like to use a carving knife and fork.

Serve goose on a platter with vegetables and thicken liquid with a little cornstarch to make a sauce.

Chefs Note: Our Jaccard Tenderizers are the best way to make your meat more tender. They are also perfect for marinating!

All of our ingredients are weighed on a Stainless Steel Scale. It is required for accurate burger and steak portioning and sausage recipes.

Recipe courtesy of Chef Larry Z @ Chef

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