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Goose Recipes

Harvesting game, as experienced sportsmen and women know, is LESS than half the battle.  Proper care in the field, then what happens afterwards largely determines the quality and enjoyability that wild game can yield.


These recipes will add some flare and variety to those you already enjoy.  If you have a favorite you would like to share, send us an email at the bottom of the page.  We will give you or your organization credit if you like.


Broiled Breast of Wild Goose


2 - 8lb. geese

3 tsp. grated onion

4 tbsp. grated carrots

2 bay leaves

1/2 tsp. marjoram

1 tsp. sage, crushed

1 tsp salt

1/2 tsp. pepper

2 cups white wine


Carefully remove the breasts from the bone. Remove the skin. In a large dish, combine the remaining ingredients. Marinate the breasts in the mixture for at least 8 hours.Turning occasionally. Remove the breasts and pat dry. Place on broiling rack and broil each side for 11 minutes. Serve and Enjoy!

Goose Barbecue Recipe

Boil goose until tender (3-4 hours). Change water every hour. Take meat off the bones.


Chesapeake Bay Barbecue Sauce:

1/4 cup butter

1 cup catsup

1/2 cup sugar

1 lemon (juiced)

1 small onion (finely chopped

1 tsp. Worcestershire sauce

Salt, pepper, garlic powder, Tabasco sauce to taste

Put meat in sauce and heat 30 minutes at 200 degrees

Stuffed Wild Goose Recipe


Giblets from goose

4 cups bread crumbs

2 med. Onions

2 apples, diced

1/4 tsp. sage

1/4 tsp. garlic powder

2 tsp. salt

1/2 tsp. pepper

2 tbsp. butter

1 med. wild goose


Cook giblets until tender; reserve liquid. Chop giblets and add to bread crumbs, onions, apples, and seasonings. Add liquid from giblets to moisten stuffing. Place goose in roasting pan and dot with butter. Bake approximately 20 minutes per pound of goose at 350 degrees. Baste often. 8-12 servings.

Goose Stuffed with Apples


1 Goose; 7 to 8 pounds


1 1/2 lb Peeled; quartered apples

1/2 c Currants

1 1/2 pt Water

1/2 Sliced onion

6 Peppercorns

2 tb Flour


Clean and dress the goose, cutting off wings, head, neck and feet. Trim off all fat and soak this fat in cold water for 15 minutes. Rub goose with salt inside and outside. Mix the apples well with the currants and stuff into the goose, then sew up. Put the goose in the oven in a covered roasting pan with the water, sliced onion and peppercorns, and roast for 1 hour. Remove the cover then start basting with the drippings every 10 to 15 minutes. If the water boils down, add spoonfuls of it so the fat will not get too brown. It may require from 2 to 3 hours roasting before the goose is well done and crisp. Sprinkle a tablespoonful of cold water over the skin to make it more crisp. Make gravy with flour. Skim off grease if too plentiful.


Smoked Goose


1 lg. goose

Clove of garlic (if desired)

1 tbsp. sugar

1/3 lb. salt

1 tsp. saltpeter


Clean goose thoroughly. Remove wings, legs, skin, fat. Separate breast and back. Scrape the meat carefully from the bones of neck and back, discarding all tendons and tissues and chop very fine. Fill neck skin with chopped goose and sew both ends with course thread. Season legs, breast and fill neck with salt. Rub well with garlic, sugar and saltpeter. Place in a stone jar. Cover with a cloth and put weights on top to keep the meat under brine which will form. Let stand in a cool place for 7 days, turning occasionally. Take out of brine, cover with gauze and cook in smoke oven. When done, serve cold - sliced thin

Goose and Sauerkraut


Goose breast fillets from one goose

1 32-oz. Jar or can of sauerkraut

4 slices of bacon


Rinse and soak the breast fillets in water for at least 24 hours in the refrigerator. Place fillets in a deep baking dish or roaster. Cover the goose with the sauerkraut. Top off by placing bacon on top of the sauerkraut. Cover and bake at 350 degrees for 90 minutes. 

Makes 4 servings.

Goose-Duck Fajitas


2 goose breasts or four duck breasts

1 box of frozen red, green and yellow peppers

1 red onion

1 fajitas spices / seasoning packets

1 pack medium sized flour tortillas


Sour cream




Shredded cheese



Cut goose or duck breasts into thin strips. Place in a skillet with a small amount of hot oil, cook thoroughly. Add fajita seasoning packet to goose. At the same time in another skillet sauté the frozen peppers with chopped red onion. Cook until tender. When both pepper and meat are done, place flour tortillas in microwave for 20 to 30 seconds. This will warm the tortillas and allow them to separate easier. Take out one tortilla and add meat, peppers, shredded cheese, salsa, sour cream, guacamole, etc. Wrap the fixings inside the tortilla and use a toothpick through the middle to hold it together. Accompany with Spanish rice and refried beans.

Goose Breast Stir-fry


Chop desired vegetables into bite sized pieces such as:

Green and red peppers


Snow peas


Sweet potato



Goose breasts


2-3 Tbsp oil

Soy sauce


Prior to cooking, marinate breasts in milk to tenderize and get rid of the blood. Be sure to rinse meat thoroughly fully removing extra milk. Cut breasts into ¼ inch strips for ease of consumption and cooking. Use a wok or frying pan with hot oil to cook the vegetables in order of needed cooking length. Add garlic to taste. Remove vegetables from the pan as they are done, holding them in a large mixing bowl. Once the vegetables are done, brown meat through and add soy sauce to taste. Mix vegetables back into the pan, cooking until all of the ingredients are heated through. Place on top of a bed of steamed rice for a great meal.


Oven-baked Goose Breast


2 Goose breasts filleted 3/4" thick

1 can Cream of Mushroom soup

1 can Cream of Chicken soup




Soak breast fillets in milk for 2 hours. Drain. Mix flour, salt, pepper, to taste. Coat goose with flour mixture and brown in skillet with extra virgin olive oil. Put goose in baking dish and cover with soup (mixed with 1 cup of water). Cover. Bake at 325 degrees for 2 hours. 

Marinated Goose Breast


1/2 Canada Goose Breast (1 side, skinned)

1 cup Red Wine

1 cup Worchester Sauce

1 cup Soy Sauce

1-2 tsp. Garlic Powder


Make marinate by mixing equal parts wine, Worchester sauce, and soy sauce in a small to medium bowl. Stir in garlic powder. Soak goose breast in marinade for at least 2 hours, turning regularly. Cover bowl while meat is soaking. For longer periods of time, refrigerate marinating meat.


Wrap goose breast in aluminum foil. Heat on a medium-hot gas or charcoal grill until meat is cooked medium (do not overcook!). Slice into thin (1/4-1/2") sections, like serving a London Broil. Best enjoyed when served hot off the grill. Serves 3-4 people.

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