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• Soak breasts from four geese overnight in 1/3 C. salt and 2 TBS baking soda.

• Sauté 1 large onion, stalk celery in 4 TBS butter for a few minutes.

• Carve breasts into 2 in. pieces and sauté in the onion/butter mixture for 10 min. at medium to high 


• While goose is sautéing, add 2 TBS Worcester Sauce and liberal amount of garlic powder. Also add small 

amount of hot sauce to taste.

• Add 48 oz. can beef consommé (that's the secret) and simmer one hour. During this process, add salt

to taste.

• Add vegetables (we use potato, turnip, carrots, cabbage and parsnips) and simmer at least 30 minutes.

• Serve with rolls or bread and ask your guests how their wild beef stew tastes. Even your non-goose 

eaters will love it! The above recipe would 

feed 8-10 people.

2 Tablespoons butter or margarine 

8 oz fresh mushrooms, quartered 

1 medium onion, sliced 

2 cloves garlic, minced 

1 can (28oz) whole tomatoes, cut up

2 cups (8oz) chopped cooked goose 

½ cup dry red wine 

1 ½ teaspoons dried Italian seasoning 

½ teaspoon pepper 

½ teaspoon salt 

6 cups hot cooked rice 

In 4 quart saucepan melt butter over medium heat. Add mushrooms, onion and garlic. Cook for 5-6 

minutes, or until vegetables are tender, stirring occasionally. Stir in remaining ingredients except rice.

Bring to a boil over medium-high heat. Cover. Reduce heat to medium-low. Simmer for 45 minutes to 1 

hour or until goose is tender stirring occasionally. Serve goose mixture over rice. 

6 servings

NOTE: Drain goose parts for 90 min to two hours in a colander or some similar device at room 

temp if dealing with a killed and fresh frozen ( not really bled out after the kill ) goose 

Cut up goose in chunks (about 1inch). 

Make marinade: 

1 can Coca-Cola (must be the brand name-no substitutes) 

 Brown sugar 

Empty can of Coke in bowl & mix a fair amount of brown sugar. You want a 

liquid consistency. 

Place chunks of goose in marinade and refrigerate for 3 days. 

When ready to use, prepare kabobs. Place chunks of goose on skewer alternating 

with chunks of onion, garlic, peppers, apple, pineapple (or your favorite choices of 


Cook on grill or broil until done. 

Recipe submitted by: South Shore Lodge Guest

NOTE: Drain goose parts for 90 min to two hours in a colander or some similar device at room 

temp if dealing with a killed and fresh frozen ( not really bled out after the kill ) goose 

Place goose breasts in a covered baking dish 

Pour 1 16oz bottle of Italian dressing over breasts 

Sprinkle crushed or minced onions, salt & pepper to taste. 

Add: cut up celery, onions and a carrot to dish. 

Cover and place in refrigerator for 2 days. 

When ready to cook, take out of refrigerator and bring to room temperature. Preheat 

over to 300”. Cook 2 ½ hours. 

Serve with pasta, hot bread and salad. 

Recipe submitted by: Barret Procyshyn


¼ cup dry sherry 

¼ cup hoisin sauce 

3 T Chinese plum sauce

2 T Chinese black bean sauce 

3 cloves garlic, minced 

2 t grated fresh gingerroot 

Kabob Items: 

1 lb boneless skinless goose meat, cut into 1-inch cubes 

1 can (20oz) pineapple chunks, drained (32 pieces) 

6 green onions, cut into 1 ½ inch lengths (24 pieces)

1 medium green pepper, seeded, cut into 1 ½ inch pieces (16 pieces) 

8 skewers (10 inch) 

4 cups hot cooked white rice 

In medium mixing bowl, combine marinade ingredients. Reserve ¼ cup marinade, set aside. Add goose 

to remaining marinade, stirring to coast. Cover with plastic wrap. Chill 2-4 hours stirring occasionally.

Prepare grill for medium direct heat. Spray cooking grate with nonstick vegetable cooking spray. Thread 

goose cubes, pineapple chunks, onion pieces and pepper pieces evenly on skewers. 

Arrange kabobs on prepared grate. Grill covered for 7 to 8 minutes or until meat is desired doneness,

turning kabobs two or three times. Brush kabobs with reserved ¼ cup marinade during last 1 minutes of

cooking time. 

Serve kabobs over rice. 4 Servings (2 kabobs per person) 

• Soak goose overnight, adding 1/3 C. salt and 3TBS baking soda.

• Dry well and lightly season cavity with salt and pepper. Fill cavity with your favorite stuffing (my 

favorite is a potato/bread mixture with summer savory and sage added to sautéed onions in butter). You

will not find this stuffing recipe at Weight Watchers.

• Brush goose with a mixture of olive oil and butter, then season with salt and ground pepper (I also like 

to lightly add a mixture of garlic and onion powder).

• Cook goose for approximately 90 minutes at 400F, in a very tight roaster 

containing at least 1 in. of water. This will steam roast the bird (the big secret) and it is important to not

remove the cover during this time.

• Remove the cover, baste the bird and then "brown" it for approximately 20-30 minutes.

• The drippings make an excellent gravy.


The above recipe refers to a goose that would dress out at approximately 6-7 pounds. Remember of 

course that a stuffed bird takes longer to cook. 

1 Tablespoon all-purpose flour 

1 whole dressed goose (about 8lbs) skin on

1 cup dry red wine 

1 cup water 

1 pkg. (1oz) onion soup mix 

Heat over to 350°F. Add flour to turkey size oven cooking bag, shake to distribute. Place cooking bag in 

large roasting pan. 

Rinse goose and pat dry with paper towels. Place goose in oven cooking bag. In small mixing bowl,

combine wine, water and soup mix. Pour mixture over goose in bag. Secure bag with provided nylon tie. 

Insert meat thermometer in thickest part of goose breast through top of the bag. Make 6 ½ inch slits in 

top of bag. 

Roast goose for 1 ½ - 2 hours or until internal temperature registers 180°F. Remove goose from bag and 

let stand, tented with foil for 10 minutes before carving. 

6-8 Servings

NOTE: Drain goose parts for 90 min to two hours in a colander or some similar device at room 

temp if dealing with a killed and fresh frozen ( not really bled out after the kill ) goose 

This dish is best cooked slowly all day. Start about 9am on Slow or lowest setting and 

cook for 8-9 hours. 

Rinse & pat dry with a paper towel the goose breasts. 

Season with (all sides of breast): 

 Sea salt 

Ground black pepper 

 Garlic salt 

 Onion salt

Place breasts in slow cooker (Crock Pot). Pour ¼ cup apple juice (not cider) over 


Cut up in medium size chunks and place in slow cooker on top of breasts: 

Celery (about 3 stalks) 

Apples (one large or two small – any variety) 

Raisins (do not cut up) 

Cook on lowest setting for 8-9 hours. 

Serve with: 

Rice Pilaf (wild rice) 


Recipe submitted by: Sherry Abbott

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