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Goose RecipesBack to Wild Game Recipes

Goose Recipes
Broiled Goose Breast
Goose Bacon Wraps
Goose Casserole
Goose Gravy & Pasta
Goose Marinade
Goose Nuggets
Goose Strips
Ginger Goose

Broiled Goose Breast
Kathryn – MPW Tech

2 Deboned Goose Breasts
4 tsp Grated Onion
1/4 Cup Grated Carrots
1 tsp Sage
1 tsp Salt
1/2 tsp Pepper
2 Cups White Wine

Remove skin from the breast
Combine the ingredients in a large bowl or zip lock bag and add the breasts
Place in fridge for at least 8 hours
Remove from marinade and pat dry
Place under broiler for 10 minutes on each side

Goose Bacon Wraps
Josh C, Cherryville NC

Goose Breast
Your favorite bacon
Worcestershire Sauce

Cut Goose Breast into chunks.
Wrap meat completely with bacon and hold together with toothpick.
Place in bowl and completely cover with Worcestershire Sauce.
Best to Marinate the day before.
Slow cook on grill until desired ‘doneness’.
Don’t over-cook or the Goose will dry out.


Goose Casserole
Kathryn – MPW Tech

4 Cups Goose, diced
2 Cups Wild Rice
7 Cups Chicken Broth
4 tsp Chopped Onion
1 tsp Chopped Garlic
1 tsp Salt
1 tsp Pepper
1/2 Cup Mushrooms, chopped
1/2 tsp Butter
1/2 Cup Celery, chopped
1 Pint Heavy Cream
1/4 Cup Parmesan Cheese

Cook the rice in 5 cups of the chicken broth until done
Mix the remaining ingredients and pour into a baking dish
Sprinkle with parmesan cheese
Bake at 350 degrees for 1 hour

Goose Gravy & Pasta
John S. – MPW Customer

Debreasted Goose
Seasoned Flour
Corn or Peanut Oil
Chicken Stock
Favorite Wine
Favorite Pasta

Debreast your goose and slice into 1/4 inch slices
Place all pieces into a baggie containing seasoned flour
Shake well and saute lightly on either corn or peanut oil
De grease the pan and deglaze the pan bottom
Place all sauteed pieces together with the deglazed pan drippings into a slow cooker
Fill with water, chicken stock and/or favorite wine
Cover and cook for at least 5 hours, on low (200-250 degrees)
Slice your root vegetable, onions, etc and cook them until soft
You will end up with a rvery rich and dark gravy
Cook a pound of your favorite pasta al dente
Serve platters of pasta covered with your cooked goose, Bon Appetite!

Goose Marinade
Mike – MPW Merchandiser

1 - 16 oz bottle of Kraft House Italian Dressing
1/2 - 1 Cup Soy Sauce
1 Tbsp Worcestershire Sauce
A little pepper, either white or black

Mix together and pour over goose breasts in a glass baking dish
Pierce meat so marinade works through
Refrigerate covered for at least 4 hours
Grill meat on med/low setting until done
Place meat in slow cooker with 1 cup of wine and cook slowly all day
Meat will be very tender

Goose Nuggets
Kathryn – MPW Tech

1-2 Goose Breasts cut into 3" cubes
Italian Dressing

Mix the beer and Italian dressing (equal parts) and place in zip lock bag
Marinate meat in the mixture overnight
Cut bacon into pieces
Wrap each 3 inch cube with a piece of bacon and secure with a toothpick
Place on the grill and turn as bacon cooks

Goose Strips
Kathryn – MPW Tech

1 Goose Breast cut into 1/4 inch strips
Favorite Seasoning
Peanut Oil

Heat oil in heavy skillet
Place flour and seasoning in zip lock bag
Add goose strips and shake until coated
Fry the strips in the hot oil 2-3 minutes on each side
Drain on paper towels

Ginger Goose
Darryl B - Westbury N.Y.

Soak it in ginger beer for two days with some Ginger powder and garlic powder
1 cup of Kikkoman-Teriqaki sauce -triple ginger
1/4 Lawry's seasoned salt spoon
2 medium Green peppers
2 medium Sweet onion
1/2 teaspoon Cayenne pepper
1teaspoon Ginger powder
4 tablespoons of sweet butter cream
1cup of water

Heat a sauté pan on high heat. Cut the meat into quarter slices
Reduce the heat to medium-high and add the butter.
Once the butter melts, foams up and subsides, add the garlic and ginger If using unsalted butter, sprinkle with salt.
Sauté for a minute, or until you see the edges of some of the goose just beginning to brown.
Drain the gravy then add your triple ginger sauce.
Add your sweet onions and green peppers.
Let simmer for 10 to 14 minutes. TOP