Longleaf™ Grill » Goose

Saucy Apple Goose

bjc — Fri, 09 Oct 2009 16:34:36 +0000

Place the apples in the cavity of the goose. Place the goose on a rack in a roasting pan. Roast at 350 degrees for 20 minutes per pound. Combine the applesauce, jelly, cinnamon, nutmeg and corn syrup in a saucepan and mix well. Cook over low heat until the jelly is melted and mixture is well combined, stirring constantly. Reserve a portion of the baste for use as a sauce. Baste the goose frequently with the remaining mixture. Serve with the reserved sauce. Makes 4 to 6 servings.

Ingredients

2 apples, peeled and sliced
1 wild goose
1 (16-ounce) can applesauce
3/4 cup currant jelly
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup corn syrup

Delta Goose

bjc — Fri, 09 Oct 2009 16:29:29 +0000

Split the goose breast lengthwise. Rub the goose with salt, black pepper and red pepper. Make small slits in the breast. Insert 4 of the garlic cloves and two-thirds of the onions into slits. Place goose on a rack in a large pot with oil and 2 cups of the water. Cover, bring to a boil and steam until meat is tender. Remove goose from pot. Bring liquid to a boil and boil down until just drippings remain. Return the goose to the pot. Brown in drippings, turning to brown all over. Remove from the pot. Add the remaining garlic and onions to the pot and cook until tender. Add the remaining 1 cup of water. Cook until thickened, stirring constantly. Serve gravy over rice with goose. Makes 4 to 6 servings.

Ingredients

1 goose
1 teaspoon salt
1 tablespoon black pepper
1/2 teaspoon red pepper
5 garlic cloves, sliced
3 onions, diced
1/2 cup vegetable oil
3 cups water

Wild Goose with Sour Cream and Mushrooms

bjc — Fri, 09 Oct 2009 16:22:48 +0000

Rinse and dry the goose inside and out. Cut off the neck and wing tips and reserve. Sprinkle the goose inside and out with garlic salt and paprika. Place on a rack in a roasting pan. Roast, uncovered, at 325 degrees for 1 hour or until golden brown and fat melts into the bottom of the pan.

Simmer the giblets, neck and wings tips in water to cover in a sauce pan to make a stock. Cook the celery, carrot and onion in hot oil in a medium skillet until tender and golden brown. Add 2 tablespoons of the flour to skillet and mix well. Add 1 cup stock and mix well. Add the rosemary, thyme, and salt. Stir the remaining 2 tablespoons flour into the sour cream. Stir into liquid in skillet.

Place the goose in a roasting pan. Pour the gravy and mushrooms over the goose. Roast, covered, for 2 hours longer or until tender. Makes 4 to 6 servings.

Ingredients

1 (5-to 8-pound) goose
garlic salt and paprika to taste
1 1/2 ribs celery, chopped
1 carrot, chopped
1 onion, chopped
1/3 cup vegetable oil
1/4 cup flour
1/2 teaspoon dried rosemary
1/4 teaspoon dried thyme
1 1/4 teaspoons salt
1 cup sour cream
1 (4-ounce) can mushrooms, drained