Goose Kebabs

2 goose or duck breasts
1 (8 ounce) bottle Italian dressing
2 large onions
3 green bell peppers
8 strips bacon

Skin goose breasts and remove from bone. Cut into 1-inch cubes. Marinate in Italian dressing for 48 hours in refrigerator, stirring twice daily.

Light charcoal fire. While waiting for the fire to get to medium heat, quarter onions and separate into layers. Cut bell peppers into 1 1/2-inch squares. Cut bacon into 1-inch pieces.

On a skewer put bacon on each side of goose cube. Alternate onion and pepper with each piece of goose. Continue on skewers until all ingredients are used. Grill over medium heat 12 to 15 minutes, turning often and basting with remaining marinade.

Yields 4 servings.

Roast Goose

1 fresh or completely thawed goose
1 cup orange juice
1/4 cup honey
Dried fruit or fruit and wild rice stuffing*

*Or completely stuff the goose with dried fruit including apricots, raisins prunes, etc or make any other rice and fruit stuffing.

Puncture many holes in the skin of the goose.

Preheat oven to 375 degrees F.

Place unstuffed goose in roasting pan with large area for catching grease. Roast approximately 45 minutes 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.

Mix orange juice and honey.

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 degrees F or slightly cooler. Place goose on a roasting pan in the oven. Bake goose using the rule of about 25 minutes per pound, but subtract 45 minutes because of the cooking done in the first step. Re-baste 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.

Goose Kebabs

2 goose or duck breasts
1 (8 ounce) bottle Italian dressing
2 large onions
3 green bell peppers
8 strips bacon

Skin goose breasts and remove from bone. Cut into 1-inch cubes. Marinate in Italian dressing for 48 hours in refrigerator, stirring twice daily.

Light charcoal fire.

While waiting for the fire to get to medium heat, quarter onions and separate into layers. Cut bell peppers into 1 1/2-inch squares. Cut bacon into 1-inch pieces. On a skewer put bacon on each side of goose cube. Alternate onion and pepper with each piece of goose. Continue on skewers until all ingredients are used. Grill over medium heat 12 to 15 minutes, turning often and basting with remaining marinade.

Yields 4 servings.

Roast Goose

1 fresh or completely thawed goose
1 cup orange juice
1/4 cup honey
Dried fruit or fruit and wild rice stuffing*

*Or completely stuff the goose with dried fruit including apricots, raisins prunes, etc or make any other rice and fruit stuffing.

Puncture many holes in the skin of the goose.

Preheat oven to 375 degrees F.

Place unstuffed goose in roasting pan with large area for catching grease. Roast approximately 45 minutes 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.

Mix orange juice and honey.

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 degrees F or slightly cooler. Place goose on a roasting pan in the oven. Bake 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.

Fruit Stuffed Roast Goose with Wine

From the kitchen of FootsieBear

Source: Mary Margaret McBride Cookbook 1959

1 (10 pound) goose
1 pound prunes
2 pounds cooking apples, peeled and sliced fine
2 cups claret or burgundy
1 cup hot water
1 cup zwieback crumbs
1/3 cup granulated sugar
Salt, pepper and flour

Singe, clean, wash and dry goose. Rub inside and out with salt.

Fill goose loosely with fruit stuffing made as follows:

Soak prunes in water overnight. Cook until tender in 1 cup wine. Add apples, zwieback crumbs, sugar and salt to taste.

After filling goose, close openings with skewers. Tuck under tips of wings and tie legs together. Prick skin at several places to allow fat to run out.

Roast breast side down in covered roasting pan in hot oven (400 degrees F) for 1 hour.

Roast breast-side-up, uncovered, in slow oven (325 degrees F) until done.

Baste frequently with mixture of 1 cup hot wine and 1 cup hot water. Allow 20 to 25 minutes per pound for total roasting.

Skim fat from liquid in bottom of pan. Measure liquid: add enough water to make 3 cups. Thicken with flour as desired. Season with salt and pepper.

Serves 8 to 10.

Burgundy Goose with Raspberry Sauce

Marinade
1/2 cup vegetable oil
1/4 cup soy sauce
1/2 teaspoon ground pepper
1 cup Burgundy wine

Marinate skinned and boned goose breasts in marinade.

Brown the marinated meat in the marinating mixture about 10 minutes on each side (or if sliced into small pieces only a few minutes). Serve with Raspberry Sauce.

Raspberry Sauce
1 cup raspberry jelly or jam
1/2 cup water
3 teaspoons brown mustard
2 teaspoons soy sauce
1 teaspoon Worcestershire sauce
Salt, pepper, caraway seeds (optional)

Mix all ingredients together in a saucepan. Bring to a boil. Serve over the goose.