Need recipe for cooking a goose
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Need recipe for cooking a goose
Hi!Does anybody have a recipe for cooking a goose?My husband brought one home yesterday from a co-worker.I have never cooked one.Do you think it would be good on a roterissier?Thanks!
I have never cooked a goose but we did duck in the rotissier and it was pretty good...I think you have to like game to enjoy Duck it was grissly and well give me chicken any day!!
I am addicted to Food/TV. I saw this one time on Food 911 and the recipe stuck in my head. If you don't like this one, go to www.foodtv.com and do a search for goose, they have tons of recipes.
Smoked Goose with Wild Rice Stuffing
Copyright 2000 Television Food Network, G.P. All rights reserved
2 whole (3-pound) wild goose
2 tablespoons softened butter, divided
Salt and pepper, to taste
GOOSE STOCK:
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
STUFFING:
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
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 sauti 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. Sauti 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: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.
SPICED CHERRY SAUCE:
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
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.
Yield: 4 to 6 servings
Yield: 4 to 6 servings
WOW!Thanks Jann!!!!I am going to try this!I will let you know how it turns out.Thanks again,Sue
I hope it's good. It really looked good on the show!
Suz Chix..how did the goose turn out? I am really curious about that recipe.
Hi Jann!I am sorry I have not cooked it yet.It has been hectic here.All three of my kids have all been sick the past 3 weeks and now with the weather the way it has been they have been cancelling their school.I really want to try this recipe and I will (soon I hope) thank you again for the recipe,I appreciate you response.I `ll let you know,Sue
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