Roast wild goose

    2 hours 10 min

    This is a recipe specifically for wild goose, which is quite different than a farm-raised goose. Instead of the fruit listed, you can use almost any dried fruit you wish.

    49 people made this

    Serves: 5 

    • 1 wild goose, skinned
    • 100g cold butter, cubed
    • 100g fresh cranberries
    • 100g raisins
    • 50g dried currants
    • zest of 1 orange
    • 1 tablespoon dried herbs
    • 1 bay leaf, broken into bits
    • 1 teaspoon minced garlic
    • 450g bacon
    • 1 onion, chopped
    • 1 apple, quartered
    • salt and pepper, to taste

    Prep:45min  ›  Cook:1hr  ›  Extra time:25min resting  ›  Ready in:2hr10min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Rinse the bird and pat dry.
    3. In a large bowl, combine the butter, cranberries, dried fruit, orange zest, dried herbs, bay leaf and garlic. With your hands work fruit pieces and seasoning into butter until you have a large ball of butter and fruit.
    4. Stuff this ball of butter/fruit into the goose cavity. If the body cavity is not full, add more fruit. Close the cavity and tie drumsticks together with kitchen string. If body cavity is too open sew shut to protect flavour and moisture.
    5. Get two layers of aluminium foil large enough to completely wrap and seal bird. in the centre of foil make a bed of bacon rashers. Usually 4 or 5 pieces side by side. Lay goose on the bacon rashers, breast side up, and cover legs with remaining bacon.
    6. Bring foil up and completely fold to seal the goose in the foil. Leave a bit of space around goose for air circulation. Place goose in foil into roasting tin.
    7. Bake 15 to 20 minutes per 450g / 1 lb. Three-quarters of the way through the cooking time, turn the bird, still sealed in the foil, breast side down. When cooking time is up, remove goose in tin from oven and leaving it breast side down, let it rest for 15 minutes then turn breast side up for 10 minutes.
    8. Very carefully open foil pouch. There will be quite a lot of hot steam. If the goose does not test done return to oven and recheck every 10 minutes until cooked through. Remove and discard all stuffing and transfer bird to serving platter. Slice and carve bird and serve on a platter or serve the bird whole on platter and carve at the table.

    Cook's note

    A farm-raised goose has a good deal of fat and it has to be removed during cooking. Wild geese fly great distances and there is very little fat on a wild bird. Extra fat has to be added to ensure a moist and tender bird. Having no idea what I was doing I was hoping it would be successful. My son in law said it was the best goose he had ever eaten and he comes from a family that eats mostly wild game from hunting trips. The liquid that cooked from the bird can be made into a gravy by thickening with a cornflour or flour and milk roux.

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    Reviews in English (2)


    Kitten, This recipe made the best roast dish ever tasted. Thank you. It was really easy to follow and produced a fantastic goose. The four of us said this was the BEST  -  22 Feb 2012


    Wild goose recipe? More like wild goose chase! I followed this recipe to the letter and my goose was nowhere close to cooked! It was in the oven for another 40 minutes before I was able to serve it much to the dismay of my guests, never have I been so mortified and I shall no longer be using recipes from this site! Please, don't let yourself be fooled like I was, she doesn't have a clue what she's talking about!  -  25 Dec 2014