Jim's Best Recipes

Roast Canada Goose Recipe:

Soak goose overnight, adding 1/3 C. salt and 3TBS baking soda.

Dry well and lightly season cavity with salt and pepper. Fill cavity with your favorite stuffing (my favorite is a potato/bread mixture with summer savory and sage added to sautéed onions in butter). You will not find this stuffing recipe at Weight Watchers.

Brush goose with a mixture of olive oil and butter, then season with salt and ground pepper (I also like to lightly add a mixture of garlic and onion powder).

Cook goose for approximately 90 minutes at 400F, in a very tight roaster containing at least 1 in. of water. This will steam roast the bird (the big secret) and it is important to not remove the cover during this time.

Remove the cover, baste the bird and then "brown" it for approximately 20-30 minutes.

The drippings make an excellent gravy.

Note:
The above recipe refers to a goose that would dress out at approximately 6-7 pounds. Remember of course that a stuffed bird takes longer to cook.

Canada Goose Stew Recipe:

Soak breasts from four geese overnight in 1/3 C. salt and 2 TBS baking soda.

Sauté 1 large onion, stalk celery in 4 TBS butter for a few minutes.

Carve breasts into 2 in. pieces and sauté in the onion/butter mixture for 10 min. at medium to high heat.

While goose is sautéing, add 2 TBS Worcester Sauce and liberal amount of garlic powder. Also add small amount of hot sauce to taste.

Add 48 oz. can beef consommé (that's the secret) and simmer one hour. During this process, add salt to taste.

Add vegetables (we use potato, turnip, carrots, cabbage and parsnips) and simmer at least 30 minutes.

Serve with rolls or bread and ask your guests how their wild beef stew tastes. Even your non-goose eaters will love it! The above recipe would feed 8-10 people.