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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