Basic Roast Goose

... submitted by dave
from Chicago, IL

Most wild foul are greasy if not prepared correctly. The preparation
consists of
three steps. The
first step in cooking is the degrease and brown step. The second step is
the
stuff step. The third step is the cook step.

One fresh or completely thawed goose.
Orange Juice and Honey basting sauce (Approx 1 cup orange juice and 1/4
cup
honey or to taste) Dried fruit or fruit and wild rice stuffing. (You can
completely stuff the goose with dried fruit
including apricots, raisins prunes, etc or make any other rice and fruit
stuffing.

Take a fresh or completely thawed goose. Puncture many holes in the skin.
(I used a corn holder.) Puncture both top and bottom of goose. Preheat
oven to 375. Place unstuffed goose in roasting pan with large area for
catching grease. Roast approx 45 min to an hour until slightly brown.
Watch carefully This is only the first step in cooking so you don't want
it to burn. You can optionally turn the goose over to brown both sides.
Remove the goose from the oven. Allow the goose to cool so it can be
handled comfortably. Drain the pan. Pat down the goose with paper towels
to remove the grease. Pat both inside and outside. Stuff the goose. Baste
with the orange juice/honey sauce. Preheat oven to 325 or slightly
cooler. Place goose on a roasting pan back in the oven. Cook goose using
the rule of about 25 minutes per pound but subtract 45 minutes because of
the cooking done in the first step. Rebaste goose while cooking every half
hour. It is not necessary to turn the goose over in this step. When done
drumsticks should separate fairly easily from the goose. Use same rules
for doneness as other poultry. http://www.simpleinternet.com/recipes/
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