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Recipe for family meals :

Wild Goose

It is many years since Hub-UK was first launched. It has been created from recipes contributed form all over the world, from professionals and amateurs alike. A great many of the recipes do not have any details as to who sent them in or from where they came. It would be a shame not to share them with you for this reason alone.

This is one such recipe. If you know where it originated, or perhaps it is even yours, let me know and I will add the necessary credits and acknowledgements.

"The most indispensable ingredient of all good home cooking - love, for those you are cooking for" ~ Sophia Loren.


1 x goose
3 x onions
2 x apples
2 x strips bacon
1 x carrot
1 x stalk celery
1 x bay leaf
3 x sprigs parsley
1/2 tsp thyme
2 tin consomme
1 cup red wine, dry
1 tbsp cornflour
1 x salt


  • Soak plucked and cleaned goose overnight in well salted water.
  • Rinse and dry, then stuff with 2 onions and 2 apples, both quartered.
  • Place breast side up in an open roaster pan and cover with 2 strips thick bacon.
  • Brown in 475°F oven until bacon is crisp.
  • Take all fat from pan and discard.
  • Remove bacon.
  • Add to the pan 1 onion, quartered, 1 carrot, quartered, 1 cut up stalk of celery, 1 bay leaf, 2 or 3 sprigs of parsley, 1/2 teaspoon thyme, 2 cans
    consomme with 2 cans water, and 1 cup of dry red wine.
  • Cover the pan and roast at 375°F for 2 to 2 1/2 hours, basting often. Goose should be cooked to the point where the meat will readily pull off the carcass.
  • Remove goose from roaster and place on warm platter. Remove and discard stuffing.
  • Strain the gravy and thicken with 1 tablespoon cornstarch mixed with 2 tablespoons cold water.
  • Correct seasoning if necessary.
  • Serve with wild rice.

Serves: 4