Ingredients Jump to Instructions ↓

  1. 1 Wild goose - (6- to 8-lbs) - giblets reserved Garlic salt - to taste Paprika - to taste

  2. 1 Carrot - chopped

  3. 1 1/2 Celery ribs - chopped

  4. 1 1/4 teaspoons 6 1/3ml Salt

  5. 1 Onion - chopped

  6. 4 tablespoons 60ml Flour

  7. 1 cup 237ml Sour cream

  8. 4 oz 113g Canned mushrooms

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Wipe goose as dry as possible inside and out with paper towels. Season with garlic salt and paprika. Put on a rack in a shallow baking pan and roast, uncovered, at 325 degrees for 1 hour, or until goose is browned and fat is rendered. Pour off liquid fat, reserving 3 tablespoons. Meanwhile, simmer goose giblets, neck, and wing tips in water to cover with carrot, celery, and 1 teaspoon salt. In reserved 3 tablespoons of goose fat cook the onion soft and yellow; stir in 2 tablespoons of the flour, then blend in liquid from the giblets. If necessary, add water to make 1 cup. Stir remaining 2 tablespoons flour into sour cream and then blend into gravy; season with remaining salt, or to taste. Put goose back in roaster and pour gravy and mushrooms over it. Cover roaster and roast for another 2 hours. This recipe yields 6 to 8 servings.


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