6 Reviews of Perfect Spiced Roast Goose

From: CzarinaOz

On Jan 23, 2008

This was outstanding for goose. Trim the extra fat off the neck and leg areas (save to use for frying potatoes, etc. - this is the best fat!) Make sure to prick the skin only (don't go into the meat) all-over the goose to allow the fat under the skin to escape; this will ensure it is crisp. With the spices used here, the skin was extra yummy! I only wish I had made extra of the basting sauce to dip in.

From: Shelly K

On Jun 16, 2008

It really IS a perfect spiced goose! I couldn't fit mine in a gallon sized bag, so I bought the Large ziplock brand. Worked great! You know you've hit a 5 star recipe when your husband makes those moaning noises while he eats

From: Chef Lyle

On Aug 30, 2008

This Really was an excellent recipe and I followed it pretty closely. We had a friend give us a wild goose that they had hunted but did not know how to prepare. We had some friends over for dinners that have become accustomed to gourmet food, throughout the years and have recently been introduced to wild game dishes. I did add ¼ cup of Craisins (sweetened dried cranberries) and ¼ cup Cabernet to the marinade, Stuffed the cavity of the goose with 1 onion, and a Gala Apple that was quartered and toped with thick cut apple wood smoked bacon. The spice rub was absolutely perfect and I highly recommend this recipe, Thanks for Sharing.

From: Purple Becca

On Jul 14, 2008

This was great! We had guests for dinner and I thought I'd do something different with a goose - we raise our own and 'roast goose' gets a bit predictable. This was easy and came out fabulously tasty, I did foget to prick the skin of the bird and it still crisped up really well. Thank you for adding something different to our diet!

From: Momma_Farmer

On Jan 24, 2009

What a fantastic dish! This was my very first time eating / preparing a goose. The only things that I did differently were- I didn't use the stalk of celery, I used fresh parsley instead. And I omitted the Anise (didn't have any on hand). I also skinned the goose. At first I was scared that it would become too dry- So I used my Nesco roasting pan (in the oven) instead of a shallow roasting pan. It turned out perfect! Great texture, moist, and full of flavor! Will def. make again! Would love to try this with lamb or goat kid. Thank You for making my first Goose experience a pleasant one!

From: *****Sandy

On Jan 3, 2009

A very different recipe for goose and my husband says it is a keeper. As for me, I am still searching for the perfect recipe that will make goose taste less like goose! Thanks for sharing!