Best Whitley Goose Recipes

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SLOW-COOKED GOOSE



Slow-Cooked Goose image

"My husband, Willard, and I own a hunting lodge and host about 16 hunters a week at our camp," says Edna Ylioja from Lucky Lake, Saskatchewan. "The slow cooker makes easy work of fixing this flavorful goose dish, which is a favorite of our guests. The recipe makes lots of savory gravy to serve over mashed potatoes."

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 6 servings.

Number Of Ingredients 12

1/2 cup soy sauce
4 teaspoons canola oil
4 teaspoons lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
2 pounds cubed goose breast
3/4 to 1 cup all-purpose flour
1/4 cup butter, cubed
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1-1/3 cups water
1 envelope onion soup mix
Hot cooked mashed potatoes, noodles or rice

Steps:

  • In a large shallow dish, combine the soy sauce, oil, lemon juice, Worcestershire sauce and garlic powder. Add goose; turn to coat. Refrigerate for 4 hours or overnight., Drain goose, discarding marinade. Place flour in another large shallow dish; add goose in batches and turn to coat. In a large skillet over medium heat, brown goose in butter on all sides. , Transfer to a 3-qt. slow cooker. Add the soup, water and soup mix. Cover and cook on high for 4-5 hours or until meat is tender. Serve with potatoes, noodles or rice.

Nutrition Facts : Calories 378 calories, Fat 15g fat (5g saturated fat), Cholesterol 127mg cholesterol, Sodium 1706mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 39g protein.

OLD-FASHIONED CRISPY ROAST GOOSE



Old-Fashioned Crispy Roast Goose image

Provided by Food Network

Time 5h40m

Number Of Ingredients 2

1 (14 pound goose
Salt and pepper to taste

Steps:

  • Preheat oven to 250 degrees F.
  • Trim the goose. With a sharp knife, cut away excess fat and skin that hangs at both ends of the goose. Trim thoroughly. Fat can be discarded or used to render goose fat.
  • Salt the cavity and prick thoroughly with a fork on both sides of the bird (25 to 30 pricks). Make sure to prick through the skin and subcutaneous fat only; do not prick the flesh of the goose.
  • Place the goose on a rack set in a large roasting pan. Place the pan in the oven and roast the goose at 250 degrees F. After 1 hour, prick the goose thoroughly on one side and turn it over, and prick thoroughly on the other side. Continue to roast with the newly turned side up. Repeat this procedure every hour.
  • After 4 hours of roasting, prick and turn once again. Increase the oven temperature to 350 degrees F. Continue roasting, pricking, and turning once for an additional 75 minutes.
  • When the goose is done, let it sit for 15 minutes before carving. Season well with salt and pepper before serving.

WHITLEY " GOOSE "



Whitley

This, quite simply, is baked onions, cheese and cream. Nothing to do with goose at all! A traditional dish from Whitley Bay, on the coast near Newcastle-upon-Tyne, I have no idea how it got its name. Never mind - it's good English "tucker" as we Aussies say, just the thing on a cold winter's night. I like it a bit more 'cheesey', so feel free to add some extra if you do too. From 'The Foody'.

Provided by Daydream

Categories     Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

4 onions, peeled and left whole
4 ounces cheddar cheese, grated (more if you wish)
black pepper, freshly ground
salt, to taste (optional)
2 teaspoons butter
2 cups whipping cream

Steps:

  • Preheat the oven to 400°F (200°C/Gas 6).
  • Place the onions in a saucepan and cover with lightly salted water. Bring to the boil, then simmer for 15-20 minutes or until the onions are tender. Drain well and allow to cool a little.
  • Chop the onions roughly and mix with half the cheese. Season to taste with pepper, and salt if desired, to taste.
  • Butter an ovenproof dish and pour in the cream. Lightly stir in the onion mixture and top with the remaining cheese.
  • Bake for 20-30 minutes, or until golden.
  • Serve as an accompaniment to cold meat or ham or accompanied by crusty bread.

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