Wild Goose Outfitters

Jim's Best Recipes

Roast Canada Goose Recipe:

• Soak goose overnight, adding 1/3 C. salt and 3TBS baking soda.
• Dry well and lightly season cavity with salt and pepper. Fill cavity with your favourite stuffing (my favourite is a potato/bread mixture with summer savory and sage added to sautéed onions in butter). You will not find this stuffing recipe at Weight Watchers.
• Brush goose with a mixture of olive oil and butter, then season with salt and ground pepper (I also like to lightly add a mixture of garlic and onion powder).
• Cook goose for approximately 90 minutes at 400F, in a very tight roaster containing at least 1 in. of water. This will steam roast the bird (the big secret) and it is important to not remove the cover during this time.
• Remove the cover, baste the bird and then "brown" it for approximately 20-30 minutes.
• The drippings make an excellent gravy.

Note:
The above recipe refers to a goose that would dress out at approximately 6-7 pounds. Remember of course that a stuffed bird takes longer to cook.

Canada Goose Stew Recipe:

• Soak breasts from four geese overnight in 1/3 C. salt and 2 TBS baking soda
• Sauté 1 large onion, stalk celery in 4 TBS butter for a few minutes.
• Carve breasts into 2 in. pieces and sauté in the onion/butter mixture for 10 min. at medium to high heat.
• While goose is sautéing, add 2 TBS Worcestershire Sauce and a liberal amount of garlic powder. Also add small amount of hot sauce to taste.
• Add 48 oz. can beef consommé (that's the secret) and simmer one hour. During this process, add salt to taste.
• Add vegetables (we use potato, turnip, carrots, cabbage and parsnips) and simmer at least 30 minutes.
• Serve with rolls or bread. Ask your guests how their “wild beef” stew tastes; even your non-goose eaters will love it! The above recipe would feed 8-10 people.