Best River Roast Wild Goose Recipes

ROASTED GOOSE WITH PORT WINE CHERRY SAUCE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Use a fork to prick the goose all over. Do not go into the meat, just through the skin. Season inside and out with sea salt, stuff with the orange, lemon, and apple; tie the wings behind the bird with cooking twine. Place breast-side-down into a roasting pan, and fill with 1/2-inch of water.
• Bake in the preheated oven for 45 minutes, then remove from the oven. Turn the goose breast-side-up, and prick the skin with a fork again. Add water to the pan to bring the level back up to 1/2-inch. Return the goose to the oven, and cook until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 170 degrees F (75 degrees C), about 2 hours. Remove from the oven, and cover loosely with aluminum foil to rest.
• Spoon 2 tablespoons of goose fat from the roasting pan into a small saucepan, and heat over medium heat. Stir in the cherries and cook until the cherries have softened and begun to release their juice, about 10 minutes. Stir in the port wine, and bring to a boil over high heat. Boil for 2 minutes, then stir in the ginger, green onion, sugar, soy sauce, and chicken stock. Return to a boil, then reduce heat to medium, and simmer until the sauce has reduced by half, or to your desired consistency, about 10 minutes. Serve the sauce alongside the goose.

RIVER ROAST WILD GOOSE

Steps:

• Preheat oven to 325°. Rinse goose, drain and pat dry with paper towels, inside and out. Sprinkle cavity and all surfaces with salt and pepper. With a sharp knife, cut a quarter inch deep X in the root end of each onion. Fill goose body with onions and the fresh or dried sage. Close the cavity and tie legs together with butchers cord. Place in roasting pan on rack, breast-side-up. Cover with bacon slices and roast for about 2 hours. Remove bacon strips and dust goose with half of the flour. Continue roasting until crisp and done, about 30 minutes more. Transfer to heated platter and keep warm. Skim fat from pan juices and add remaining flour to juices, stirring over medium heat until smooth and thickened. Add stock slowly, stirring. Bring to boil and adjust seasoning with salt and pepper to taste. Serve on side as sauce. Serve with hot applesauce and baby Brussels sprouts. Fun Fact: In 1861, George Armstrong Custer graduated from West Point at the bottom of his class. However, during the Civil War (1861-1865), his skills at war propelled him to the temporary rank of brigadier general. After the war, Custer was required to revert to his previous rank of captain in the small regular army, but was always respectfully referred to as "General Custer." In 1866 he was appointed lieutenant colonel of the newly authorized 7th Cavalry. Sioux and Cheyenne warriors defeated Custer on June 25, 1876, at the Battle of Little Big Horn in Montana, which resulted in his death and a total loss of his troops. Little Bighorn Battlefield National Monument, near Hardin, Montana, is the site of the battle, commonly referred to as Custer's Last Stand. He remains the youngest general in U.S. history.