Braised Goose Recipe - Cooking Index
Braised Goose Recipe - Cooking Index
| 1 | Wild goose - (6 to 8 lbs) - cleaned | |
| Salt | ||
| North Dakota Stuffing - see * Note | ||
| 2 | Bacon slices | |
| 1 | Onion - chopped | |
| 1 cup | 237ml | Dry white wine |
| 1 tablespoon | 15ml | Butter |
| Paprika | ||
| Freshly-ground black pepper - to taste |
* Note: See the "North Dakota Stuffing" recipe which is included in this collection.
Rub cavity with salt. Stuff with North Dakota Stuffing or one of your choice. Put bacon in the bottom of a heavy casserole large enough to hold goose. Add onion, white wine, and 1 tablespoon butter in small pieces. Put goose on top; sprinkle with salt, paprika, and a bit of freshly ground pepper. Cover, and put into 375 degree oven for 1 1/4 hours for a 6-pound goose. Remove cover and turn up heat to 400 degrees; cook until nicely browned, or until juices run clear from fork test, approximately 20 minutes more.
This recipe yields 8 servings.
Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY
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