dukat76 | July 28, 2008
Roast Goose
1 fresh or completely thawed goose1 cup orange juice1/4 cup honeyDried 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 [...]
dukat76 | April 23, 2008
Roast Goose
1 fresh or completely thawed goose1 cup orange juice1/4 cup honeyDried 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 [...]
dukat76 | March 29, 2008
Goose Kebabs
2 goose or duck breasts1 (8 ounce) bottle Italian dressing2 large onions3 green bell peppers8 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 [...]
dukat76 | March 9, 2008
Goose Kebabs
2 goose or duck breasts1 (8 ounce) bottle Italian dressing2 large onions3 green bell peppers8 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 [...]
dukat76 | February 28, 2008
Burgundy Goose with Raspberry Sauce
Marinade1/2 cup vegetable oil1/4 cup soy sauce1/2 teaspoon ground pepper1 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 Sauce1 cup raspberry jelly [...]
dukat76 | January 25, 2008
Fruit Stuffed Roast Goose with Wine
From the kitchen of FootsieBear
Source: Mary Margaret McBride Cookbook 1959
1 (10 pound) goose1 pound prunes2 pounds cooking apples, peeled and sliced fine2 cups claret or burgundy1 cup hot water1 cup zwieback crumbs1/3 cup granulated sugarSalt, pepper and flour
Singe, clean, wash and dry goose. Rub inside and out with salt.
Fill goose [...]
dukat76 | January 13, 2008
Roast Goose
1 fresh or completely thawed goose1 cup orange juice1/4 cup honeyDried 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 [...]
