Barbecued Goose with Stuffing and Gravy

    3 hours 15 min

    A fantastic goose dish, which is perfect for special occasions. Goose is cooked in a roasting tin on a barbecue with a prune stuffing and delicious gravy.

    2 people made this

    Serves: 8 

    • 1 (4.5kg) whole goose
    • 2 teaspoons sea salt
    • 1 teaspoon dried marjoram
    • 225g coarsely chopped prunes
    • 250ml white wine
    • 250g peeled and diced apple
    • 335g fresh, grated rye bread
    • 2 tablespoons raisins
    • 1 tablespoon fresh lime juice
    • 1 teaspoon caster sugar
    • 1/2 teaspoon salt
    • 1/3 teaspoon ground cinnamon

    Prep:30min  ›  Cook:2hr30min  ›  Extra time:15min resting  ›  Ready in:3hr15min 

    1. Rinse goose and pat dry. Remove excess fat. Sprinkle with salt and marjoram inside and out. Prick skin all over with fork. Place goose, breast side up, in a roasting tin. Place tin in centre of barbecue cooking grate. Add 500ml of water to roasting tin.
    2. Barbecue for 2 1/2 to 3 hours or until tender and the internal temperature reaches 82 degrees C. To crisp goose, increase barbecue temperature to High for last 15 to 30 minutes. Remove goose from barbecue. Reserve fat for gravy. Let goose stand for 15 to 20 minutes before carving.
    3. Meanwhile, make the stuffing. Place prunes and 4 tablespoons white wine in a large bowl. Soak for 5 minutes. Add apples, grated rye bread, raisins, lime juice, sugar, salt and cinnamon. Mix well. Place in an 20x10x13cm heavy foil container. Cover with thick foil and barbecue indirectly over medium heat for about 40 minutes. For crisper stuffing, barbecue uncovered.
    4. To Make Gravy: In a saucepan, mix remaining wine, 125ml water, 3 tablespoons reserved goose fat and 3 tablespoons stuffing. Press stuffing to dissolve and use as thickening for gravy. Bring mixture to the boil; simmer for 5 minutes, stirring constantly. Strain gravy and season with salt.

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    Reviews in English (1)


    I'd just like to say that this is a fabulous recipe, a grand experience in the tradition of Merry ol' England. The stuffing alone is phenomenal! The bird, stuffing and gravy together...WOW! Highly recommended! Thanks, Christine L.!  -  24 Dec 2002  (Review from Allrecipes US | Canada)