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Goose has a stronger taste than duck and I'm going to give you a tip that works with the flavor. Always marinate the goose in buttermilk in the refrigerator the entire day before cooking. It cleans up the taste and tenderizes the meat. Rinse and re-marinate with your favorite flavor (if any).
You can't go wrong with this marinated goose recipe.
Glazed Christmas Goose
- 10-12 lb. goose
- 4 cups water, divided
- 2/3 cup soy sauce
- celery stalk, chopped
- small onion, chopped
- 1 TBS white sugar
- 2 TBS vegetable oil
- 2 tsp cinnamon
- 1 tsp garlic powder
- 1/2 to 1 tsp anise seed (optional)
- 1/4 cup apple cider vinegar
- 1 TBS soy sauce
- 1/4 cup honey
- 2 tsp cornstarch
- 2 TBS cold water
For the marinade, in a large saucepan combine 2 cups water the 2/3 cup soy sauce, celery, onion and sugar. Bring to a boil, reduce heat and simmer until celery is tender (stirring frequently).
Cool mixture to room temperature and add to large resealable bag. Add goose, reseal and turn to coat entire bird. Marinate in the refrigerator for four hours; turning frequently (this is in addition to soaking the goose in buttermilk overnight).
After marinating for 4 hours, discard the marinade. Sprinkle just the cavity with salt and pepper (you will be salting the bird during the last 1-1/2 hours of baking).
PREHEAT oven to 325 degrees.
Rub the skin of the goose with vegetable oil, and place on a shallow roasting pan.
In a small cup or bowl, combine the cinnamon with garlic powder and anise (if you are using). Rub spice mixture all over the outside of the goose. Bake uncovered for 30 minutes .
In a small saucepan, combine the vinegar with 1 tablespoon of soy sauce, honey and the remaining 2 cups of water. Bring to a boil, reduce heat and simmer uncovered until reduced by half.
Bring the goose out of the oven and baste the goose heavily with the honey mixture. Lightly sprinkle the outside with salt. Return back to the oven and bake another 30 minutes uncovered.
Remove from oven and cover with foil and return to oven to bake for another 1-1/2 to 2more hours depending on the size of the goose or until a meat thermometer reads 180 degrees. You may baste occasionally with the honey mixture during baking.
Let stand covered with foil for at least 20 minutes before carving. Do not prick with a fork or slice during this time because you will lose all the juice from the meat.
For the gravy, strain pan juice and skim off the fat. In a small saucepan, combine cornstarch with cold water and mix until smooth. Whisk into the pan juice and bring to a boil, cooking and stirring for 2 minutes or until thickened. Serve the gravy with the sliced goose.
Homemade applesauce is often served with goose.
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