Wild Goose
Elevate your holiday feast with this show-stopping *Wild Goose* recipe, a culinary celebration of rich, rustic flavors. Featuring a tender whole goose infused with a savory herb butter made from fresh rosemary, thyme, garlic, and zesty lemon, this dish promises a golden, crispy skin and moist, flavorful meat. Roasted alongside a medley of caramelized root vegetables—carrots, parsnips, red potatoes, and onion—this one-pan masterpiece is both stunning and satisfying. Basted with a mixture of chicken stock and optional white wine, the goose remains juicy while creating delectable pan drippings perfect for drizzling. Ideal for festive gatherings, this hearty, farmhouse-style recipe is sure to impress your guests and redefine comfort food.
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Recipe Information
Ingredients
- 1 whole (approximately 4-6 lbs) wild goose
- 4 tablespoons unsalted butter
- 2 teaspoons, chopped fresh rosemary
- 2 teaspoons, chopped fresh thyme
- 3 cloves, minced garlic
- 1 whole, zested and quartered lemon
- 2 teaspoons kosher salt
- 1 teaspoon, freshly ground black pepper
- 3 large, peeled and cut into chunks carrots
- 3 large, peeled and cut into chunks parsnips
- 6 small, halved red potatoes
- 1 large, cut into wedges onion
- 2 tablespoons olive oil
- 1 cup chicken stock
- 0.5 cup (optional) white wine
Instructions
Preheat your oven to 375°F (190°C).
Rinse the wild goose thoroughly, inside and out, and pat it dry with paper towels. Ensure that any remaining pinfeathers are plucked.
In a small bowl, combine the butter, rosemary, thyme, garlic, lemon zest, kosher salt, and black pepper to create the herb butter.
Carefully loosen the skin of the goose around the breast area using your fingers. Spread half of the herb butter under the skin and the other half over the skin.
Place the lemon quarters inside the cavity of the goose. Tie the legs together with kitchen twine, and tuck the wings under the body to prevent burning.
In a large roasting pan, combine the carrots, parsnips, red potatoes, and onion. Drizzle with olive oil and season lightly with salt and pepper. Toss to coat evenly and spread in an even layer.
Place the goose on a rack set over the roasting pan with the vegetables. Add the chicken stock (and white wine if using) to the bottom of the pan to create a flavorful base for the drippings.
Roast the goose in the preheated oven for approximately 2 hours, or until the internal temperature of the thickest part of the breast reaches 165°F (74°C) and the thighs reach 175°F (79°C). Baste the goose with pan drippings every 30 minutes to keep it moist.
If the skin begins to brown too quickly, tent the goose with aluminum foil during the final hour of cooking.
Once cooked, remove the goose from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute within the meat.
While the goose rests, skim excess fat from the pan drippings and drizzle the remaining juices over the roasted vegetables.
Carve the goose and serve alongside the roasted vegetables for a hearty, rustic meal.
Nutrition Facts
Calories |
5701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.4 g | 329% | |
| Saturated Fat | 85.3 g | 426% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 2200 mg | 733% | |
| Sodium | 3981 mg | 173% | |
| Total Carbohydrate | 262.2 g | 95% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 59.9 g | ||
| Protein | 555.0 g | 1110% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 675 mg | 52% | |
| Iron | 65.0 mg | 361% | |
| Potassium | 11209 mg | 238% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
