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Canadian Goose Recipes
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Christmas Goose With Transparent Spiced Apples
Remove any pin feathers with tweezers.
Cut out the oil sac at the base of the tail.
Wipe inside of goose with a damp cloth and sprinkle lightly with 1/2 tsp salt.
To make stuffing, melt the butter in a large frying pan.
Saute the onions over low heat about 5... - 44.6871
Stuffing For Goose
Melt the butter in a large frying pan.
Saute the onions over low heat about 5 minutes or until barely transparent.
Add the apples, raisins, and seasonings.
Continue cooking over moderate heat 5 minutes.
Pour this savoury mixture over the bread crumbs and... - 43.3888
Onion Plumped Goose With Wild Rice And Grape Stuffing
Preheat the oven to 450°.
Stuff the goose with the onion.
Stud the goose with the cloves.
Sprinkle the goose generously with sage, salt and pepper.
Place the goose in a large roasting pan.
Bake the goose for 30 minutes.
Reduce the oven temperature to 300°... - 41.7569
Roast Wild Goose
Roast Wild Goose is a delicious dish that I prepare often for family occasions! This brilliant Roast Wild Goose recipe has never let me down. Try it! - 37.6564
Rinse goose and remove any large layers of fat from the body cavity.
Pat dry with absorbent paper.
Rub body and neck cavities with a mixture of the salt and pepper.
Mix apples, prunes, and sugar together; lightly spoon mixture into cavities.
To close body... - 35.824
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Pound meat, and rub with salt and pepper.
Lay apple section and 1/2 prune on each porkslice.
Top each with 1 teaspoon grated onion; roll up, and tie with string.
Dip in beaten egg, then in crumbs; brown rolls in butter or margarine in heavy frying pan; add... - 34.2026
Citrus Glazed Roast Goose
Remove all loose fat from goose.
Remove and reserve giblets, neck and wing tips for making stock, if desired.
Wipe goose inside and out with damp cloth and dry thoroughly.
If desired, remove wishbone for easier carving.
Rub goose inside and out with lemon... - 44.933
Roast Goose With Potato Stuffing
Saute sausage meat until pinkness disappears, then lift out with a perforated spoon letting fat drain back into the pan; crumble meat and set aside.
Add chopped giblets, onion and garlic to the pan and stir-fry until onion is lightly browned.
Remove from heat... - 31.434
Measure prunes and water into a saucepan.
Cover and simmer for 20 minutes, or until prunes are tender.
Uncover and simmer until liquid is reduced to 3/4 cup.
Drain, saving the juice.
Pit and quarter the prunes.
Combine prune juice, prunes and next... - 39.6632
Cut the fish fillet into cubes of about 4 cm square.
Confit the fillet in goose fat with the bay leaf, thyme and some pepper for about 45 minutes.
Remove the salmon and use a fork to mash it.
Whip the cream.
Mix the salmon with the cream, a little soft... - 36.874
Tie, in a square of cheese-cloth, 6 sprigs parsley, 3 short stalks celery, 3 whole cloves, 2 cloves garlic, cut, 1/2 teaspoon thyme and 2 bay leaves.
Note: Cassoulet is a renowned French regional dish.
The ingredients vary greatly from section to section.
In... - 21.703
Rose Wine Jelly
Combine wine, sugar and fruit pectin, stir.
MICROWAVE 12 MINUTES on HIGH, or until mixture boils and then MICROWAVE 15 MINUTES on '5'.
Skim off any foam with a metal spoon.
Pour into sterilized jars, cool and seal.
The jelly may be MICROWAVED 1 MINUTE... - 37.2135
Pecan Or Almond Bread Stuffing
Melt butter or margarine in large skillet.
Add celery and onion; cover and cook slowly until onion is tender, not brown.
Remove from heat.
Add remaining ingredients; toss lightly.
Excellent for chicken, Rock Cornish hens, capon, duck or goose.
For turkey,... - 38.924
Brome Lake Duckling With Sage And Onion Stuffing
Saute onion in butter, then add chopped liver and cook about 1 minute.
Mix egg, bread crumbs, and seasonings.
Add onion and liver; toss to mix.
Stuff duckling lightly; prick the skin thoroughly.
Put the duckling, breast down, on a rack in a shallow roasting... - 40.6164
Flash Un Kas
Flash Un Kas has a nourishing taste. The cheese and butter gives the Flash Un Kas a velvety taste. - 34.1167
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