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

IMG 1066
IMG 1066

Re-evaluating the 20-Gauge

Thanks to technological advancements in ammunition, the 20-gauge is now nearly as capable as a 12-gauge. But, it wasn’t always that way, not was it always viewed in a positive light.

Opening Day Turkey Hunting Tactics

Hunters who don’t map out a plan of action beyond when to wake up risk getting skunked. Here’s insight into the mind of turkeys to help you pick the right spots to set up, and when to move and call to outfox toms from sunup to sundown.

8 Great New Hunting Rifles for 2023

Here’s a closer look at some of the most exciting hunting rifles introduced this year.

Recipe: Oven Barbecue Venison Steak

Contributor Brad Fenson gives his audience a recipe that will help keep a venison steak nice and moist in the oven.

Behind the Bullet: .370 Sako Magnum

In 2003, Finnish firearms manufacturer Sako released its own variant of the 9.3mm rimless cartridge: the 9.3x66mm Sako, or as it is known in the U.S., the .370 Sako Magnum. It delivers performance on par with the beloved .375 H&H in a package which can hold one additional round in the magazine in a lighter rifle.

EAA Releases Tip Up Pistol by Girsan

The MC 14 T by Girsan, imported by European American Armory Corporation, focuses on ease of use and high capacity in a very compact design.

Interests



Get the best of American Hunter delivered to your inbox.