FOOD REFERENCE WEBSITE

CLICK HERE Subscribe to FREE Weekly Newsletter

Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods
. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Food History . . Food Videos . . Food Fun . . Humor . . Poetry . . Crosswords . . CookBook Reviews . . Food Posters . . Catalogs . . Magazines . . Flowers . . Gourmet Tours . . Key West Info . . Cooking Schools . . Festivals & Shows . . Search .

food125x125B

 

 

YOU ARE HERE >>

 RECIPES >

Next Recipe

 Poultry Recipes > Other Birds > Goose, Baked Wild Goose >

 

BAKED WILD GOOSE

1 wild Canadian goose
Salt, pepper, cinnamon
3/4 cup red wine vinegar
1/2 cup peanut oil
3/4 cup cooking sherry


Sprinkle salt, pepper, and cinnamon over entire goose.
Rub into skin.

Combine vinegar, oil, and sherry.

Pour over goose with breast down.

Bake 40 minutes at 450 degrees with top on roasting pan.

Take top off; broil 8 minutes.

Turn goose breast side up and broil 8 minutes.

SAUCE: Pour off oil, add flour to make a very thin sauce.

Pour over thinly sliced goose.


North Carolina Cooperative Extension - www.ces.ncsu.edu/

 

 

. Home . . Recipes . . About & Contact . . Links .

. Other Birds . . Capons in Castles (1380 A.D.) . . Capon Stuffed with Clementines . . Capon Stuffed with Pears . . Cornish Game Hens, Apple Glaze . . Cornish Game Hens, Southwestern . . Cornish Hens, Brandy Orange Barbecued . . Cornish Hens, Cherry Sauce . . Cornish Hens with Fruited Rice Dressing . . Cornish Hens Glazed with Rice Stuffing . . Cornish Hens, Grilled Lime Garlic . . Cornish Hens with Honeyed Rice Stuffing . . Cornish Hens, Mushroom Wine Sauce . . Cornish Hens, Roasted . . Cornish Hens & Roasted Vegetables . . Cornish Hens, Stuffed . . Cornish Hens In Wine Sauce . . Guinea Fowl Stuffed w/Golden Raisins . . Guinea Hen with Chestnuts . . Goose, Baked Wild Goose . . Goose, Roast Goose (1906) . . Goose, Roast Goose (modern) . . Goose, Roast with Fruit Stuffing . . Goose, Stuffed Wild Goose . . Lark by Sarah Bernhardt . . Partridges, Broiled (1904) . . Partridge Stuffed with Raisins . . Pheasant, Braised Pheasant . . Pheasant w/Nutted Rice In Orange Cups . . Pheasant, Orange Roasted Pheasants . . Pheasant Pie . . Pheasant in Red Wine . . Pheasant, Roasted Pheasant . . Ptarmigan, Fried Rock Ptarmigan . . Quail Pie . . Quail, Smothered Quail or Doves . . Squab, Stuffed Squab . . Squab, Stuffed with Apple Compote .

All contents of this website are Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

Contact email: james@foodreference.com
 

3 Young Chefs
Click on the
3 Young Chefs for the Best Cooking Schools,
Culinary Schools,
Hospitality, Travel & Tourism Schools

 

 

 

Get a Free Trail issue
SAVEUR
SAVEUR
The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.