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Gannet/solon Goose

8 lb goose
4 md Potatoes
4 tb Butter
2 Onions; chopped
1/4 pt Heavy cream
2 tb Flour
3/4 pt Chicken or goose broth
Salt and freshly ground pepper

Peel, quarter, boil potatoes until tender.

Melt butter in skillet, cook onions until soft.

Mash potatoes with enough cream to make a fluffy mixture.

Add onions, salt, pepper to taste, stuff into goose cavity.

Sew up or skewer cavity to close.

Rub outside of goose with more salt and pepper.

Prick skin all over to release fat as it melts during roasting.

Preheat oven to 325F (165C).

Place goose on rack in shallow roasting pan, roast 3 - 3-1/2 hours.

Pour off goose fat every 20 minutes, save.

Simmer neck and gizzards with small carrot, onion in 4 cups water.

Reduces to 1-1/2 cups of stock after 1/2 - 2 hours.

Spoon 3 - 4 tbsps ice water over goose during last 15 minutes to crisp skin.

Remove goose to platter, keep warm.

Remove all but 1 tbsp fat from roasting pan.

Set over burner, stir in flour, brown lightly.

Slowly add chicken or goose broth, stir until thickened.

Season with salt, pepper, strain, serve in jug with goose.

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