Roast Goose Recipe - Cooking Index
Roast Goose Recipe - Cooking Index
| 1 | Wild goose | |
| 1 1/2 | Garlic cloves - minced | |
| Poultry seasoning - to taste | ||
| Paprika - to taste | ||
| Freshly-ground white pepper - to taste | ||
| 1 | Water | |
| 1/2 cup | 118ml | Teriyaki marinade |
| 1/8 cup | 29ml | Sherry |
| 1 | Commercial stuffing mix | |
| 1 | Onion | |
| 2 cups | 474ml | Water |
| 2 cups | 474ml | Chicken broth |
| 5 | Chicken bouillon cubes |
Preheat oven to 350 degrees.
Season goose with garlic, poultry blend, paprika and white pepper. Add 1 quart water to roasting pan and place goose on rack in roaster, breast down. Pour teriyaki marinade and wine into cavity and cook 1 hour.
Discard liquid, stuff goose with any prepared stuffing and onion. Return to roaster. Add 2 cups water, stock and bouillon cubes. Reduce heat to 300 degrees and roast 2 hours or until done.
This recipe yields 6 servings.
Source:
Hunters Information Service - Downloaded from - http://www.fordinfo.com/his
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