Recipe: Shane’s Goose Bake

by
posted on January 27, 2023
IMG 1559 1

Wild goose often gets a bad rap for being tough and dry. Big honkers can be challenging to prepare, but the smaller geese cook up tender, moist, and full of flavor. Lesser, specklebelly, snow, and Ross’ geese are ideal for a one-pan meal that is put in the oven to bake while everyone is out enjoying more hunting or fishing.

Delicious meats

This recipe uses all components of the goose, including legs and thighs, breast meat, and the gizzard, heart and liver. The different textures and flavors often surprise people who actively seek “special parts” from the roaster.

Add some toppings

This recipe was a superb dinner at Take ‘Em Outfitters in Alberta. Our guide Shane spent an hour building a roaster full of geese for a complete meal when we returned after an evening duck hunt. The ingredients create moisture, and the trick is to cook at low temperatures for an extended period. Specklebellies and small Canada geese shot in the morning graced the pot. Everyone went back for seconds.

Perfection

Ingredients

  • 4 small geese with legs and thighs, breasts, gizzard, liver, and heart removed
  • 1 cup butter
  • 6 medium potatoes, quartered
  • 4 carrots, chopped
  • 1 large onion, diced
  • 6 cloves garlic, diced
  • 2 cups mushrooms, diced
  • Seasoning salt (Hi Mountain, Bearded Butcher, Fire & Smoke Society make great options)
  • 2 tsp black pepper
  • 2 tsp smoked paprika
  • 2 cups heavy cream
  • 12 oz. bottle barbecue sauce (Bearded Butcher BBQ Sauce)
  • 8-10 slices bacon, diced
  • 2 cups cheddar cheese, grated or sliced thin
  • 2 cups flour, seasoned with salt & pepper to taste
Sprinkling that cheese

Directions

  1. Rinse goose pieces, keep the leg and thigh together, slice the breast lengthwise into three long pieces and clean the gizzard, heart, and liver.
  2. Add the potatoes, carrots, onion and garlic to a large roasting pan, or Camp Chef Dutch oven.
  3. Dredge the goose pieces in seasoned flour. Melt butter and brown goose parts. Add the goose to the roast pan and layer with mushrooms, seasoning salt, pepper, and smoked paprika.
  4. When all the browned goose parts have been added to the pan, pour in the heavy cream. Add the barbecue sauce evenly on the top. Sprinkle with the diced bacon and layer with the cheese. If the roaster or Dutch oven lid does not fit tight, cover with foil before placing the lid on the pan.
  5. Place the full-roasting pan in the oven at 275°F for six to eight hours. The meat should be fork tender when done.
  6. Serve from the bottom of the roaster to get everything from potatoes to goose meat on the plate.

Latest

Review Wilson Combat NULA Model 20 Lead
Review Wilson Combat NULA Model 20 Lead

Review: Wilson Combat NULA Model 20

Accuracy doesn’t have to be heavy.

Head to Head: .270 Winchester vs. .308 Winchester

Both the .308 Winchester and .270 Winchester are popular chamberings, and ammo is readily available from nearly every manufacturer. Which comes out on top? We take a closer look at the pros and cons of each.

#SundayGunday: Browning A5 20-Gauge

Get a closer look at the Browning A5 20-Gauge, the latest addition to our #SundayGunday series.

How to Turkey Hunt Safely

FACT: Coming home is more important than coming home with a gobbler.

Turkey Calling by Subspecies

Ever wonder whether the difference between turkey subspecies extends to calling as well? We take a look at the different strategies used to hunt different birds.

Brownells 350 Legend BRN-180 Hunting Rifle Build

B. Gil Horman builds himself a new hunting rig right from the studs, exploring the ways in which an AR-pattern rifle can meet the various needs of most any American hunter.

Interests



Get the best of American Hunter delivered to your inbox.