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Roast Goose

1 Young goose - (9 to 11 lbs)
1/3 cup Olive oil
1 tablespoon Sea or kosher salt
2 teaspoons Freshly-ground black pepper
1 tablespoon Garlic crushed through a press
1 teaspoon Ground ginger
2 cups Dry white wine
3 cups Fresh orange juice
1/3 cup Golden raisins
2 tablespoons Mixed chopped fresh herbs (such as chives, parsley, tarragon -- or a combination)
Salt -- to taste
Freshly-ground black pepper -- to taste


Rinse goose well inside and out and pat dry. Truss or tuck wings and legs close to the body. Combine olive oil, salt, pepper, garlic and ginger and rub into goose well. Let stand at least 2 hours or overnight refrigerated.

Place goose on a rack in a roasting pan in a preheated 450 degree oven. Roast for 30 minutes then reduce heat to 350 degrees and roast for 2 1/2 to 3 hours (about 18 minutes per pound). Baste regularly with pan drippings mixed with a little white wine or water. Spoon or siphon off any excess fat. The skin should be very crisp and golden-brown.

Transfer goose to a heated platter. Spoon or siphon off all fat from pan juices. Add the white wine, orange juice and raisins to pan juices and reduce quickly over high heat, scraping up any browned bits. Sauce should be very lightly thickened. Stir in herbs and season to taste with salt and pepper. Serve with slices of goose.
This recipe yields 8 servings.


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