Looking for some delicious goose recipes? This recipe guide by our cooking expert will teach you how to butcher and cook wild geese.

When cooked, open the oven bag and increase the temperature to 210C, then return the goose to the oven to brown the breast skin for 10 minutes. For a casual meal, serve the goose with Apple aioli.

Roasting your goose Heat your oven to 220˚C and roast the goose for 30 minutes. Then turn it down to 170˚C and roast it for 20 minutes per pound. If it’s not brown enough, turn up the heat. For an Aga ...

Preheat oven to 350 degrees. Grease large Dutch oven pot with sausage grease. After rinsing and thoroughly draining the goose breasts, dredge them in sausage grease so that they are coated.

Cover and refrigerate for 24 hours. goose On roasting day, preheat oven to 425 F. Loosely stuff goose with prune stuffing. Close cavity with skewers. Use a fork to prick the goose all over.

Remove goose from oven and turn oven control to 450 F. Brush marmalade mixture over goose. Roast goose until skin is golden brown and crisp, about 10 minutes longer.

Rick Stein's Christmas goose recipe (Serves 6-8) Removing the legs, boning them and preparing the crown (the two breasts still on the bone) is greasy work.

This recipe is specifically designed for fat domesticated ducks and geese. Try this method with a wild bird only if it is large and very fatty, such as a big mallard or pintail duck or a specklebelly ...

2 large cooking apples, roughly chopped 4.6kg goose Salt and freshly ground black pepper Handful of lemon thyme sprigs Preheat the oven to 180˚C/gas mark 4. Remove the giblets from the goose and wash ...