Roast Goose with Gravy and Stewed Apples

Russ Myers


A no frills way to serve this elegant bird

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6 servings


20 Min


4 Hr




1 Frozen young goose ( about 12 pounds), thawed
4 C Water
1/2 Onion (sliced)
6 Peppercorns
1/4 lb Butter (browned)
2 Tbs All purpose flour
2 C Water
Stewed Apple recipe

Directions Step-By-Step

Wash the goose inside and out with cold water, pat dry.Rub with salt inside and out. Close vent with skewers or sew with needle and thread. Fold neck skin over flat against the back and hold in place with wing tip or skewers.Place goose, breast up, in a baking pan. Add the 4 cups of water, onion, and peppercorns.Roast in a moderate oven (325 f), about 4 hours or until leg joints move easily. When water has boiled down, baste frequently with butter which has been browned.Remove goose to warmed platter. Gravy: Place roasting pan on top of range. Stir flour into fat. Add the 2 cups water. Stir and let boil for 2 or 3 minutes, or until smooth and slightly thickened. Serve with goose. Serve stewed apples as a side dish.Stewed Apple recipe located in this program

About this Recipe

Course/Dish: Other Main Dishes, Roasts
Main Ingredient: Wild Game
Regional Style: American
Other Tag: Heirloom