Dress a goose very soon after shooting. Do not rinse the cavity with running water because you will lose some flavor. wipe the cavity with a cloth wrung out in hot water. A goose tends to dry out when roasting, so keep the skin on to preserve the juices. Goose heart, liver and gizzard are delicious in gravy or stuffing. Goose meat is best when rare. Generally, one goose will serve two people.


  • 1 goose
  • Salt
  • 4 cups water
  • 6 peppercorns
  • 1/4 pound butter
  • 1/2 onion, sliced
  • 2 tablespoons flour
  • Stewed Apples
  • Stewed Apples:
  • 2 pounds apples, peeled and quartered
  • 2 tablespoons butter
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
  • 1/2 cup water
  • 1/4 cup white wine
  • 1 small piece lemon peel


Remove wings, neck and feet. Cover with cold water and soak for 15 minutes. Drain and pat dry. Rub with salt inside and out.

Put the bird in a roaster, add water, onion and peppercorns. Roast in moderate oven(325 degrees F.)After the water has boiled down, baste the bird with the butter that has been browned. Allow about 25 minutes per pound. If the goose appears to be an old one, allow an extra 20 minutes to insure complete cooking. Place the goose on a warmed platter. Put roaster on burner on top of stove, stir in flour, add 2 cups of water and boil for three minutes until smooth and slightly thickened. Serve the goose and gravy together with the stewed apples.

Stewed Apples: Stew together until apples are tender and almost transparent, serve hot"

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Submitted 6/13/05.
Source: Wildlife Chef
Submitted By: Linda Wilson
Roast Goose and Stewed Apples