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Goose

recipes

Wild Goose in a Bag

Posted by dogbaker  

Wild goose cooked in a browning bag MORE»

Recipe #397592

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Spiced Fruit & Bread Stuffing

Posted by daisygrl64  

Dried fruit adds new flavor to homemade stuffing. MORE»

Recipe #389322

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Ed's Seared Foie Gras With Roasted Garlic Onion Jam

Posted by Trinkets  

This was the most delectable, restaurant quality foie gras I have ever had! And I was served this at home, wearing blue jeans and crocs, sitting at the kitchen table drinking La Crema Chardonnay, all comfy and cozy. The way one should feel knowing... MORE»

Recipe #348168

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Christmas Goose

Posted by Mrs. "B"  

The only thing that I could think of while I was sitting next to my husband in the duck blind, after a flock of Geese flew over us and he took two shots and said that he got him was..."Now the goose is on the table...and the pudding made of... MORE»

Recipe #345219

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Roast Watertown Goose

Posted by Molly53  

Years ago when people visited large cities south or east of Chicago during the poultry season, the eye would catch the sign, 'Watertown Stuffed Geese." When traveling by train, on the menu card of the diner would be found, "Watertown... MORE»

Recipe #330841

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Goose Livers in Jelly

Posted by Molly53  

An heirloom, butchering time recipe from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time. MORE»

Recipe #310979

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Canadian Goose

Posted by JackieOhNo!  

Posted for Zaar World Tour 4. Prep time does not include marinating time. MORE»

Recipe #306433

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Stove Top Smoker Maple Smoked Goose

Posted by TxGriffLover  

This recipe is to be made using a stove top smoker. From the Cameron Cooking Guide Fit for a holiday feast! MORE»

Recipe #286592

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Goose (Or Duck) Rillettes

Posted by RiverRat  

Shredded goose (or duck) meat. This is a wonderful French staple, used as an appetizer, snack or lunch, and served on slices of crusty baguette or crackers. I use the carcass from a roast goose or duck after we've served it for a meal; it's a... MORE»

Recipe #281861

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Roast Canada Goose With Mushroom-Port Gravy

Posted by DancingPanda  

From October 2006 Cooking Light Magazine. Dark, flavorful goose is a popular dish around the holidays, especially in Europe. Goose sizes vary widely, so adjust the cooking time accordingly (plan on cooking 12 minutes per pound or until a... MORE»

Recipe #273857

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Roast Goose With Wild Rice-Chestnut Stuffing

(1 reviews) Posted by mikekey  

This is one way Christmas dinner was prepared in Dicken's day! Adapted from YANKEE MAGAZINE. Cooking time includes about 1 1/2 hours for rice to cook and cool. (I used a wild rice blend I found in bulk) Canned chestnuts can be found in... MORE»

Recipe #273516

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Ganseklein - Fricaseed Goose

Posted by Molly53  

Hearty comfort food from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Really nice served with hot biscuits or dumplings. Overnight standing time not included in preparation time... MORE»

Recipe #264509

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Alsatian Goose With Pears

(1 reviews) Posted by Celticevergreen  

My Granny used to make this dish. She came from Alsace in France and learned this dish from her mother. MORE»

Recipe #258253

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Pâté De Foie Gras

Posted by Molly53  

Substituting chicken livers/fat turns this into pate de foie gras de poulet. To make canapes with the Pâté de Poulet, add 1/4 cup cream and season with a little cayenne or Tabasco sauce and serve on toast rounds or buttery crackers.... MORE»

Recipe #256733

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Grilled Marinated Goose Breast

(1 reviews) Posted by bshemyshua  

This recipe was given to me by a German gentleman. A really good way to prepare goose breasts that gives a texture and flavor similar to a fine steak. Especially when barbecued over a medium or medium low heat. Temperature is usually shown on a... MORE»

Recipe #242126

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Savory Blackening Rub for Fish and Poultry

(2 reviews) Posted by Chef #533592  

A quick blackening rub to add some flavor to fish and poultry. MORE»

Recipe #239457

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Wilde Gans - Wild Goose

Posted by Molly53  

For the hunters! Allow 1 pound per person and fill with stuffing, if desired. Cooking time is approximate, based on the weight of the goose. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of... MORE»

Recipe #237558

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Roast Goose With Juniper Sauce

Posted by JenPo  

A Nigel Slater recipe. I made this right after Christmas. I had been nervous about cooking a goose, but this was pretty much foolproof, and very good. The ingredients are approximate. MORE»

Recipe #202310

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Perfect Spiced Roast Goose

(6 reviews) Posted by KITTENCAL  

You really can't go wrong with this recipe! This will be a holiday showstopper, it has a rub that caramelizes the goose when baking, plan ahead the goose needs to marinade for about 4 hours. Cooking time is for a 10-12 pound goose, I strongly... MORE»

Recipe #200763

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Chicken Breasts in a Creamy Foie Gras Pate Sauce

Posted by KelBel  

Chicken breasts served with a foie gras cream sauce and served on a bed of pasta that has been tossed with foie gras cubes. MORE»

Recipe #161199

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