How To Cook A Goose

ROAST GOOSE

Place slices of apple, celery, or onion - or all three as I like to do - inside the washed and dried goose's empty body cavity to remove any strong flavor left in it, especially if you have hunted the bird yourself (it may taste a bit gamey otherwise).

Even if you shop at the grocery for your goose, the apples and vegetables will bring a nice flavor experience to the meal.

Roast the goose at either 350 degrees F or 450 degrees F for a faster meal (see below).

Season with salt and pepper and rub it in lightly all over. Place in a oven cooking pan.

Baste the goose often with a mixture of butter and a white wine or butter and chicken broth heated on a port on the stovetop.

The roasting time required will depend on the size of the bird and the desired amount of doneness.

A goose needs 35 - 45 minutes roasting time at 450 degrees F and 1 ½ - 2 hours at 350 degrees F, so neither one is very log at all, considering roasting a large bird.

The goose is done when both legs can be moved back and forth very easily. Wild geese have less fat than domestically raised birds and will not be so messy in the oven. For farm raised geese, cover lightly with some aluminum foil to keep the grease spatters down.

GOOSE IN A BAG

Alternatively, a goose can be cooked in a cooking bag with your favorite seasonings. At 350 degrees F, a cooking-bag goose will take 2 hours. A 6 lb. goose will feed 4 - 6 people, an 8-lb. goose, 6-8.

(Roasting is my favorite method.)

The following are two great side dishes for a delicious meal with the Roast Goose.

Wild Rice, Dried Cranberries and Walnuts - 4 to 6 Servings

INGREDIENTS

• 1/2 onion, quartered
• 1 carrot, peeled and quartered
• 1 stalk celery, quartered
• 1 cup wild rice
• 2 Tablespoons EVOO olive oil
• l teaspoons red wine vinegar
• 4 teaspoons finely chopped shallots
• 2 1/2 Tablespoons dried cranberries
• 2 apples, peeled and copped to a small dice
• 2 1/2 Tablespoons chopped walnuts, toasted or not
• 2 teaspoons finely chopped parsley
• 4 teaspoons finely chopped scallions
• salt and freshly ground black pepper

DIRECTIONS

• Wash the rice in a collander under cool running water until well rinsed
• Place the rice, onion, carrot and celery in a stovetop pot. Season them with salt and pepper and cover with cold water.
• Bring water to a boil and immediately reduce heat and simmer until the rice is tender and fluffy: 45 - 60 minutes.
• Drain the rice and remove the onion, carrot, and celery pieces.
• Combine the rice in a bowl with all the remaining ingredients and re-season.
• Serve hot or warm. It's even good at room temperature.

Healthy Sweet Potatoes - 8 Servings

INGREDIENTS

• 4 medium or 3 large sweet potatoes
• 1 4-oz. can mushrooms, drained
• 1 cup pineapple chunks
• 2 Tblsp brown sugar
• 1 Tblsp margarine or butter or butter substitute
• Cinnamon and nutmeg to taste

DIRECTIONS

Preheat oven to 350° F.

• Place peeled and cut up sweet potatoes in a greased glass dish or metal baking pan. Instead of "grease", use non-stick cooking spray.
• Add pineapple chunks and sprinkle everything with brown sugar.
• Dot the mixture with butter or margarine.
• Sprinkle all over with cinnamon and nutmeg.
• Cover the dish with foil and bake at 350 degrees for 1 hour and until tender to the fork.