Stuffed Wild Goose, On the Wing!
For best taste, field dress a goose immediately. There’s a super site that demonstrates the best way to clean a variety of fowl.
I suggest you try this: Delta President Rob Olson Demonstrates Techniques to Prepare Ducks for the Table.
Getting Ready to Cook
Young goose is a rare delicacy, with a minimum of waste. The meat is: dark, lean, and oh-so-rich.
Before your hunter leaves for the day, put your order in for a YOUNG goose. Old birds don’t take to most tenderizing methods.
The Marinade
Ducks or geese can be marinated in vinegar, wine or buttermilk. A quick way to get buttermilk is – just add a teaspoon vinegar to each cup of milk, stir and use.
Another marinate: add 1 tsp. salt and 1 Tbsp. vinegar per quart cold water. Immerse the fowl in this solution (in the refrigerator) for 4 – 12 hours, to improve flavor and tenderize.
STUFFED WILD GOOSE
1 young goose, 6-8 months, ready to cook (already marinated)
juice of one lemon
salt and pepper, to taste
1/4 cup butter or margarine
1/4 cup chopped onion
1 cup chopped tart apple
1 cup chopped dried apricots
3 cups soft bread crumbs
4 to 6 slices bacon
Melted bacon fat
Sprinkle goose inside and out with lemon juice, salt and pepper. Melt butter or margarine in a saucepan. Add onion and cook until tender. Stir in apple, apricots, bread crumbs, salt & pepper.
Spoon stuffing lightly into cavity. Truss bird. Cover breast with bacon slices and cheesecloth soaked in melted bacon fat.
Place goose, breast side up, on rack in roasting pan. Roast @ 325 degrees (20 to 25 minutes/pound), or until tender, basting frequently with bacon fat and drippings in pan.
If age of goose is uncertain, add 1 cup water into pan and cover last hour of cooking. (I’d suggest you ask a goose’s age before shooting him/her.) 😉
Remove cheesecloth, skewers and string. Serves 6 to 8.
A word about the cheesecloth: Wild goose has very little fat. Bacon fat and basting — are two things that moisturize the meat, and keep it from drying out.
To that end, cheesecloth is a convenient way to keep a layer of fat on the bird during cooking.
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