Jim’s Goose Roast Recipe

SpotX Wild Foods Recipe from Jim Hart
Prep:Overnight Cook:2 hours Difficulty:1
  • 1 goose, plucked, gutted and washed.
  • ½ cup salt.
  • 3 tablespoons baking soda.
  • ½ bucket of water.
  • 2 cups fresh breadcrumbs.
  • 2 onions, diced.
  • 50 grams butter.
  • Pinch of sage.
  • Pinch of thyme.
  • Garlic salt.
  • Ground pepper and salt.
  • Olive oil.
  • Butter.
  • Mix ½ cup salt and baking soda in the bucket of water.
  • Soak goose in brine overnight.
  • Remove, dry well and lightly season the gut cavity with salt and pepper.
  • In a saucepan sauté onions in butter until translucent.
  • Remove from the heat and add breadcrumbs, herbs and garlic salt.
  • Mix thoroughly and stuff cavity, securing with string and skewers.
  • Brush goose all over with olive oil.
  • Sprinkle with ground pepper and garlic salt.
  • Place goose in a covered roasting dish with 3cm of water.
  • Cook at 200°C for 90 minutes, do not remove cover during steam roast.
  • Now remove the cover, baste the bird and brown for further 30 minutes.
  • Dripping will make an excellent gravy.

Canadian Geese
Canadian Geese Canada geese were introduced from North America in 1876 for recreational hunting, but did not get established until 1905 when 50 birds were brought into the country and liberated in a number of different regions. The birds flourished in the South Island but had died out in the North Island by the 1930s.
In 1970 another attempt was made to establish the geese in the North Island and this was successful. Now they can be found in the Far North, Waikato, Taupo, Rotorua, Taranaki, northern Hawkes Bay, Manawatu and around Lake Wairarapa.

The geese mainly eat pasture and graze on crops, which has made them the enemy of farmers. It is said that one bird will eat and/or foul the equivalent pasture used to raise two sheep. If you wish to hunt Canada geese you will be welcomed with open arms onto most sheep stations around the country.

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