Basic Roast Goose

This recipe was given to me by a cook named
Nell who works for the rich and famous.

Basic Idea:

Most wild foul are greasy if not prepared correctly.
The preparation consists of three steps. The
first step in cooking is the degrease and brown
step. The second step is the stuff step. The third
step is the cook step.


One fresh or completely thawed goose.

Orange Juice and Honey basting sauce
(Approx 1 cup OJ and 1/4 cup honey or to

Dried fruit or fruit and wild rice stuffing.
(You can completely stuff the goose with
dried fruit including appricots, raisins
prunes, etc or make any other rice and fruit

Step One:

Take a fresh or completely thawed goose.
Puncture many holes in the skin. (I used
a corn holder.) Puncture both top and bottom
of goose.

Preheat oven to 375.
Place unstuffed goose in rosting pan with large area
for catching grease. Roast approx 45 min to
an hour until slightly brown. Watch carefully
This is only the first step in cooking so you
don’t want it to burn. You can optionally turn
the goose over to brown both sides.

Step Two:

Remove the goose from the oven. Allow the
goose to cool so it can be handled comfortably.
Drain the pan. Pat down the goose with paper
towels to remove the grease. Pat both
inside and outside. Stuff the goose.
Baste with the OJ-honey sauce.

Step Three:

Preheat oven to 325 or slightly cooler. Place goose on a roasting
pan back in the oven. Cook goose using the rule of
about 25 minutes per pound but subtract 45 minutes because
of the cooking done in the first step. Rebaste
goose while cooking every half hour. It is not
necessary to turn the goose over in this step. When
done drumsticks should separate fairly easily
from the goose. Use same rules for doneness
as other poultry.