1. COLLECTION OF GOURMET GOOSE RECIPES
Crock Pot Goose Recipes
Can a full goose be a worthy contender for crock pot cooking? Traditionally, goose meat is
frequently roasted but with the suitability of slow cookers. The goose may turn out just as
bizarre as roasting, frying, or grilling. Crock pot goose dishes will do good to the meat, helping it
simmer in its own savor especially with some quantity of goose fat, most enthusiasts, converts
every dish from usual to remarkable.
The crock pot is actually a brand name of a slow cooker but it has since it is the conventional
culinary glossary as a general term for the slow cooking process. Crock pot cooking suggests not
only suitability but also a moist heat cooking technique to help keep the goose meat from
drying out.
If you’re consuming the crock pot for roasting the goose, you can do that too. Make the goose
as you would when roasting the old-fashioned way (in the oven). Brine or marinade the meat
overnight to help tenderize, moisten and eventually add more flavor to the goose.
But if you’re using serving pieces of the goose meat, marinade the pieces overnight. Then
dredge it in flour and brown the pieces in a large skillet with butter. The browning of the meat

2. beforehand pays to the depth of flavor of the dish. Transfer the browned goose pieces into the
crock pot together with your cooking liquid and aromatic vegetables. Serve the crock pot goose
with rice, egg noodles, or garlic potatoes.
Other Goose Recipes
Goose may seem to be a difficult component to cook with, but it has a potential to produce an
easy goose recipes. These type of recipes have less prospects in cooking, but the recipe
shouldn’t have to loss its flavor for doing things easy. Follow the guidelines when selecting easy
goose recipes in the collection.
Apple and Sausage Roast Goose
Servings: 6 to 12
Cooking Time: 3 1/2 hours
Difficulty Level: Average
Ingredients:
1 whole goose (8 to 9 lbs.)
8 oz. stuffing croutons
½ lb. ground sausage
¼ cup butter
2 tablespoons sausage drippings
1 cup chopped celery
½ cup chopped onion

3. ¼ cup chopped fresh parsley
1 cup applesauce
1 cup chicken stock
Preparation Instructions:
1. Preheat oven to 325 degrees F.
2 . Heat a large skillet over medium high heat. Add the sausage and cook through. Using a
slotted spoon, remove the sausage and place it in a large bowl. Add the croutons and mix well.
Pour the liquid in the skillet into a separate bowl.
3. Add the butter to the skillet and melt over medium high heat. Add 2 tablespoons of the
sausage drippings. Add the celery and onions and saute until tender and golden. Using a slotted
spoon, remove the celery and onions and place in the bowl with the crutons. Add parsley and
applesauce. Mix well.
4. Add a tablespoon or two of stock to the skillet. Add the remaining stock to the stuffing, a
little at a time, until the stuffing is just moist. Spoon the stuffing into the goose. Truss the wings
flat and tie the bird's legs together.
5. Place the goose breast down in a roasting pan. Roast 3 ½ to 3 ¼ hours, or until an insta-read
thermometer reads 165 degrees F. When the goose is 2/3 done, turn it breast side up. Do not
baste, but periodically spoon off the fat collecting at the bottom of the pan.

4. Stuffed Goose
Servings: 6
Preparation Time: 40 minutes
Cooking Time: 40 minutes
Recommended Wine: Cote du marmandais rouge
Ingredients:
3 1/2 oz. fowl foie (fowl liver), 0.44 lbs. pork, 3 1/2 oz. sausage meat, 1.8 oz. prunes, 3 1/2 oz.
chestnuts, 0.44 lbs. chicken breasts, 1.8 oz. dried bread soaked in milk, port wine, salt, pepper,
3 eggs
Preparation Instructions:
Chop all the ingredients (except eggs) to prepare the stuffing. Stir well with a wooden spoon
and incorporate the eggs, one after another. Season the fowl on the inside. Fill with the
stuffing. Tie the bird up and close the opening. Cook in a 390 degree F. oven for about 30
minutes. Continue cooking at 302 degrees F for 2 1/2 hours, regularly spooning juices onto the
goose. Turn off the oven and allow the goose to rest in the oven for another 30 minutes. You
can serve this festive dish with a celery puree, chestnuts, and blueberries.

5. Goose Liver Escallops on Toasted Gingerbread
Servings: 6
Preparation and cooking: 1 hour 30 minutes
Recommended WineSauterne
Ingredients:
For the squash veloute (cream): 1 tablespoon peanut oil; 2 peeled and minced onions, 5 garlic
cloves, 1 bouquet mixed greens (thyme, laurel, parsley), 3.3 lbs. baby squash, 1 smoked bacon
rind breast (about 1.76 oz.), 17 cups water, salt, pepper, 7.04 oz. (about 14 tablespoons) cream,
14 tablespoons butter. For the gingerbread: 7.04 oz. (about 14 tablespoons) honey, 14
tablespoons sugar, 2 tablespoons powdered spices (equal amounts of star anise, cinnamon,
nutmeg), 2 cups flour, 2 teaspoons baking soda, 2 egg yolks, 2 cups milk, 10 ½ tablespoons
cooled molten butter. For the kaki puree: 3 persimmons (kaki), 1/4 cup balsamic vinegar, 1/4
cup maple syrup, salt, pepper. For the goose liver: 2 raw goose livers (1.1 to 1.3 lbs. each), salt,
pepper.
Preparation Instructions:
Squash veloute preparation: Place 1 tablespoon peanut oil in a pan and sweat the onions,
garlic, and the bouquet of mixed greens. Add the squash, peeled and cut in chunks. Add the

6. smoked bacon rind breast, cut in large chunks. Simmer for 15 minutes. Add 17 cups of water.
Cook for 30 minutes. Salt and pepper. Remove the bouquet of mixed greens and the bacon
rind. Stir the preparation, boil, and add cream and butter. Adjust the seasoning. Gingerbread
preparation: Mix the honey, sugar, and spices for about 3 minutes. Add flour and baking soda
for about 3 minutes. Add egg yolks, milk, and butter. Stir for 3 minutes to obtain a smooth
gingerbread dough. Pour the dough in a buttered form and bake in a 338 degree F. oven for 25
minutes. Once baked and cooled down, remove the gingerbread from the form and cut it into
slices with a bread knife. Kaki puree preparation: Mix the peeled persimmons with balsamic
vinegar and maple syrup. Add salt and pepper. Goose liver preparation: Cut slices of about
3/5ths of an inch. Season with salt and pepper. Heat a pan without any grease. Sear the goose
liver 2 minutes on each side. Remain and drain on absorbing paper. Presentation: Toast the
gingerbread. Put one teaspoon of kaki puree on top of a slice and place it in the middle of the
serving dish. Put a goose liver escallop on top of this. Add the well heated squash veloute to the
plate.
Warm goose liver prepared in a pan with preserved peaches
Servings4
Preparation Time
Preparation : 15 minutes
Cooking Time:15 minutes

7. Recommended Wine: Chateau Chateau Chalon
Ingredients:
4 slices duck foie gras (3.5 oz. each), 2 peaches or nectarines, 1 glass port-wine, 1 glass white
wine, 3 ½ tablespoons butter, Guerande sea salt, pepper
Preparation Instructions:
Peel the peaches and sauté in butter. Add white wine. Wait a few minutes, then add the port-
wine. Bake in the oven for about 6 minutes. Place the goose liver escalope in a hot pan. Bake
for about 3 minutes in the oven. (To test the foie gras for doneness, touch it with a finger. The
liver must be supple.) Remove the peaches from the oven and place on a dish. Reduce the
gravy. Place the liver on the peaches. Pour the gravy around the liver, without pouring it
directly on them. Sprinkle some salt grains and pepper on the liver.
LINK LISTS:
http://www.gourmetrecipe.com/recipes/apple-and-sausage-roast-goose
http://www.gourmetrecipe.com/recipes/stuffed-goose
http://www.gourmetrecipe.com/recipes/goose-liver-escallops-on-toasted-gingerbread
http://www.gourmetrecipe.com/recipes/warm-goose-liver-prepared-in-a-pan-with-preserved-
peaches
http://www.gourmetrecipe.com/recipes/ingredients/goose-recipes/crock-pot-goose-recipes