Basic Roast Goose:
1 fresh or completely thawed goose 1 cup orange juice
1/4 cup honey or to taste Dried fruit or fruit and wild
rice stuffing
Most wild foul are greasy if not prepared correctly. The
preparation consists of three steps. The first step in
cooking is the degrease and brown step. The second step is
the stuff step. The third step is the cook step. Take a
fresh or completely thawed goose. Puncture many holes in the
skin. (use a corn holder). Puncture both top and bottom of
goose. Preheat oven to 375 degrees F. Place unstuffed goose
in roasting pan with large area for catching grease. Roast
approx 45 min to an hour until slightly brown. - Watch
carefully This is only the first step in cooking so you
don't want it to burn. You can optionally turn the goose
over to brown both sides. Remove the goose from the oven.
Allow the goose to cool so it can be handled comfortably.
Drain the pan. Pat down the goose with paper towels to
remove the grease. Pat both inside and outside.
Stuff the goose. Baste with the orange juice/honey sauce.
Preheat oven to 325 F or slightly cooler. Place goose on a
roasting pan back in the oven. Cook goose using the rule of
about 25 minutes per pound but subtract 45 minutes because
of the cooking done in the first step. Rebaste goose while
cooking every half hour. It is not necessary to turn the
goose over in this step. When done drumsticks should
separate fairly easily from the goose. Use same rules for
doneness as other poultry.
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