oven-braised goose


Early X-mas Goose. Or was it late?

This is the big reward for raising my own birds. Geese are rarely available in the local stores. I've seen them twice in 15 years, each time prohibitively expensive.

This was a very young bird. At 12 weeks old and 4.5 lbs. dressed-out weight, it makes for a good broiler and a decent meal. Mark that I only show 4 servings. Huge wings, with hardly any meat at all. These birds are all bone, but very little meat for being so big.

My preferred method for cooking is a slow roast at 250 ºF or less. That way the meat gets cooked evenly throughout but remains moist and pinkish even when fully cooked.


This is what you need for 4 servings:

  • 1 goose poultry
  • S&P, spice rub
  • 1 small onion, peeled
  • 1 lb. red seedless grapes
  • 8 oz. straw mushrooms
Pic1: roast goose breast


Pic2: paint, wrap
Pic3: cook
Pic4: all done