Ingredients Jump to Instructions ↓

  1. 2 Wild geese - (3 lbs ea)

  2. 2 tablespoons 30ml Softened butter - divided

  3. Goose Stock

  4. 2 tablespoons 30ml Olive oil

  5. 2 Carrots - cut in chunks

  6. 2 Celery stalks - cut in chunks

  7. 1 Onion - cut in half

  8. 1 Turnip - split

  9. 1 Garlic bulb - cut in half

  10. 2 Bay leaves

  11. 1 tablespoon 15ml Whole peppercorns

  12. 2 Cold water

  13. Reserved goose bones

  14. 2 tablespoons 30ml Butter - plus

  15. Extra butter for coating geese

  16. 1 Onion - diced

  17. 2 Garlic cloves - minced

  18. 2 Carrots - diced

  19. 2 tablespoons 30ml Marjoram leaves - plus

  20. Extra for coating geese

  21. 3 tablespoons 45ml Fresh sage - torn in pieces,

  22. Plus Extra for coating geese

  23. 2 cups 474ml Dry red wine

  24. 2 cups 320g / 11oz Wild rice - cooked

  25. 2 cups 474ml Rye bread cubes - dried

  26. 1 cup 237ml Roasted chestnuts - shelled

  27. Salt - to taste

  28. Freshly-ground black pepper - to taste

  29. 1 Egg

  30. 1 tablespoon 15ml Caraway seeds

  31. 1 cup 237ml Goose stock or chicken broth

Instructions Jump to Ingredients ↑

  1. To prepare the goose, it is necessary to remove the bones from the bird. First, turn the bird upside down with the back facing you. Cut out the backbone with poultry shears, be sure to cut close and not lose the underside of the breast meat attached to the back. Now, at an angle, carefully slit along both sides of the rib cage with a boning knife to remove the breast plate. Scrape away the meat as you cut. Using a towel, grab the thigh bones from inside the goose and pull the leg towards you out of the socket, leaving the meat attached to the body. Next, sever the wings at the joint as close to the body as possible. Reserve the wings and bones for the stock. Repeat the process with the other goose.

  2. The geese are now boneless. Carefully slice the breast to open them up and make an even thickness. Smear the surface of each goose with 1 tablespoon of softened butter; season with salt and pepper. Set aside while preparing the stock and stuffing.

  3. To prepare the goose stock, coat a large stockpot with olive oil and place over medium heat. Add the vegetables and saute for 2 minutes. Add the remaining ingredients, including all the geese bones, and cook for 1 hour.

  4. To prepare the stuffing, melt butter in a skillet over medium heat. Add the onion, garlic, carrot and herbs. Saute for 5 minutes then add the wine. Simmer for about 10 minutes to reduce the wine to a tight paste. Add the wild rice, rye bread, and chestnuts. Stir and season with salt and pepper. Scrape the skillet mixture into a large bowl, blend in the egg, caraway seed and 1 ladle full of goose stock; mix thoroughly until evenly moistened. Spoon a layer of stuffing evenly to the edges of each goose and roll up like a jellyroll. Tie securely with butcher's twine.

  5. Rub the outside of the goose roasts with butter, sage and marjoram for added flavor. Transfer the stuffed geese to a stovetop or conventional smoker and follow manufacture's directions. Cook in a preheated 350 degree oven for 20 to 40 minutes until juices run clear. Be careful not to overcook, as the meat would be extremely tough and dry. Let stand 10 minutes to allow the juices to settle. Cut off the twine and slice vertically to form pinwheels.

  6. This recipe yields 4 to 6 servings.


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