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Roasted with apples, carrots, and pears.
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Prepared on an outdoor grill.
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Basted with an orange juice and honey mixture.
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Roasted with apple, celery, and onion.
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Roasted with a chestnut stuffing.
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Stuff with apples, oranges, and onions.
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Includes instructions for a gravy.
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The bird is stuffed with apples and apricots.
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Seasoned with carrots, onions, celery, and parsley.
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Basted with an apple cider and grape jelly mixture.
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Serve goose with rice or new potatoes.
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The goose is boiled, then simmered in a sauce.
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This goose breast recipe is cooked in the pressure cooker with oranges, lemons, and orange juice.
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Made with goose breast and long grain wild rice.
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Features a sweet sauce made with brown sugar, white sugar, and orange juice.
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Includes a BBQ goose breast sandwich and baked goose.
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The goose is roasted and then the meat is removed to simmer with sauerkraut, applesauce, potatoes and brown sugar in a slow cooker.
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A German dish known as Martinsgans mit Apfelfüllung.
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A traditional Russian Christmas dish.
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The goose is roasted then served with the gravy.
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Made with red current jam and figs.
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Made with left over goose.
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The goose is cooked at a low heat, which allows the fat to render and naturally baste the goose.
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Collection includes Chinese Honey Goose, Goose Burgers, and Wild Goose Gumbo.
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Illustrated guide includes a roasting timetable.
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By The British Goose Producers Association.
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An English recipe from the fourteenth century.
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Recipe from Chef Darina Allen of Ballymaloe Cooking School.
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From Bon Appétit and includes reviews.
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Baste with butter and white or red wine occasionally while cooking.
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Includes Quebec-Style Roast Goose, Wild Goose A L'orange, and Colonial Goose.
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Classic recipe from The Inglenook Cook Book (1906).
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Goose is stuffed with a fruited bread stuffing with raisins, pecans, and apples.
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Serve with gravy and stuffing on the side.
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Gravy includes dry white wine and tawny port wine.
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Includes instructions for an outside-in stuffing and a shallot, sage, hazelnut and orange stuffing.
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Prepare the goose several days in advance.
