Roasted Wild Goose Recipe

Avatar Author's default profile picture
Jesus Jacobs Modified: March 21, 2022
Roasted Wild Goose Recipe

How To Make Roasted Wild Goose

Fancy up dinners with this wild goose recipe for an elegant dish! A whole goose is filled with a fruity stuffing and wrapped with bacon for a crisp bite.

Preparation: 1 hour 10 minutes
Cooking: 3 hours
Total: 4 hours 10 minutes



  • 12lbswhole goose,(1 whole), skinned
  • 2butter sticks,cold, cut into small pieces
  • cupsfresh cranberries
  • ½cupraisins
  • 1large orange,with peel, chopped
  • 1medium onion,chopped
  • 1large apple,peeled, cored and quartered
  • 1tspdried sage
  • 1tspdried tarragon
  • 1tspdried basil
  • 1tspgarlic,or to taste, minced
  • 1bay leaf,broken into pieces
  • salt and ground black pepper,to taste
  • 1lbbacon


  1. Preheat the oven to 325 degrees F. Rinse and pat the goose dry.

  2. Place the cold butter in a large bowl and add cranberries, raisins, orange, onion, apple, sage, tarragon, basil, garlic, bay leaf, salt, and pepper. Mix well using hands until a large ball of butter and fruit is formed.

  3. Stuff the ball of butter into the body cavity of the goose. Close the cavity and tie the drumsticks together with kitchen twine. Sew the cavity shut, if desired.

  4. Place 2 large layers of foil on a work surface. Make a bed of bacon slices in the center of the foil by placing 4 or 5 slices side by side. Lay the goose on top, breast-side up.

  5. Cover the breast and legs with remaining bacon. Bring the foil up and fold, sealing in the bird, leaving a small space around the bird for air circulation. Place the foil-covered bird into a roasting pan.

  6. Roast in the preheated oven for 3 to 4 hours until no longer pink in the center. An instant-read thermometer inserted into the largest part of the thigh should read 180 degrees F.

  7. Remove from the oven, leave the bird breast-side down, and let rest for 15 minutes. Turn the bird breast-side up and let rest for 10 minutes.

  8. Open the foil pouch very carefully. Remove and discard all stuffing and transfer the bird to a serving platter.

  9. Slice, carve, and serve, or serve whole and carve at the table. Enjoy!


  • Calories: 2430.67kcal
  • Fat: 219.54g
  • Saturated Fat: 70.93g
  • Trans Fat: 0.80g
  • Monounsaturated Fat: 109.42g
  • Polyunsaturated Fat: 24.14g
  • Carbohydrates: 16.15g
  • Fiber: 2.79g
  • Sugar: 9.95g
  • Protein: 93.14g
  • Cholesterol: 513.98mg
  • Sodium: 1605.20mg
  • Calcium: 102.62mg
  • Potassium: 1944.92mg
  • Iron: 14.37mg
  • Vitamin A: 256.27µg
  • Vitamin C: 36.99mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Related Recipes


Leave a comment

Replying to