Goose in the kitchen: tricky, but totally worth it. With the right recipe, it transforms into something so tender and flavorful, you might swear it’s roast beef—seriously! Kokanee Quinn snagged this gem from Final Approach, and it’s a winner. Keep the fat for flavor, pair it with wild rice, and toss in some malting barley for a deliciously Canadian vibe. Hungry yet?
Dive into this recipe and let us know how it turns out!
Ingredients
- 1 large Canada goose, plucked and drawn (entrails removed)
- 2 cups chicken broth
- 1 cup wild rice
- ¼ cup butter
- 1 yellow onion, chopped
- 3 stalks celery, chopped
- 1 cup mushrooms, chopped
- 6 sprigs fresh thyme leaves, discard stems
- 2 sprigs fresh sage (about 6 leaves)
Directions
- Cook the wild rice according to package directions, using the chicken broth for your liquid. Add water as needed during cooking.
- In a large frying pan over medium heat, melt the butter and cook the onion, celery, and mushrooms. Add the cooked wild rice and thyme, stirring together.
- Wash and rinse the goose, patting dry with paper towel. Place sage in the bird. Stuff the cavity with the wild rice mixture. You may need to pack it with the back of a spoon.
- Place the goose in a large roasting pan, and cover tightly with foil. Place the lid on the roasting pan, and place it in the preheated oven. Cook for three hours, remove lid and foil, and brown the breast skin under the broiler for 5 to 10 minutes (watch carefully, so it doesn’t burn).
- Remove the goose from the oven and let it restfor 20 minutes. Remove the stuffing from the bird’s cavity into a bowl.
- Slice the goose, and serve with a drizzle of pan drippings.
