Wild Goose - Roasting a Whole Bird Without Skin

 

I am fortunate enough to have a brother who is an avid waterfowler along the Susquehanna river in Maryland.  Not only do I get to hunt with him every now and again, but he sometimes gifts me fowl he has gotten.  Recently my bother gave me a wild goose he shot as a late Christmas present. He skinned the bird and left it whole so cooking and preparation are very important to keep the meat from becoming tough and dry. 

After thawing in the oven for 24 hours.  I brined the bird breast down in a solution of salt, pepper, and brown sugar in a large bowl in the refrigerator for about 5 hours (overnight is best).  

 

After the brining I rinsed and attempted to get all of the last bits of feather and foreign material from the meat.  Keep as much fat on there as you can.  

I diced my stuffing consisting of apples, celery, onion, carrots and an orange (any citrus will do).  

 

Pat the bird dry and coat the cavity with salt and pepper.  I then prefer to use an large oven bag to maximize the moistness since there is no skin.  Anything you can do to keep the bird from drying out is best, so I use an oven bag inside of a covered roasting pan.  Place the bird in the bag after trussing and try not to let any sharp leg or wing bones from puncturing the bag.  

 

Then stuff the cavity with as much of the diced veggies as possible, placing the remaining around the outside of the bird.  Sprinkle additional salt and pepper on the outside of the breast and body.  Here I added 1 cup of Port wine.  My preference is plum wine but my local outlet was out of that so I went with Port this time. Next, add 2 cups of chicken broth or stock and close the bag using the bag tie that comes with the oven bags,  Leave it on the outermost closure possible and use your finger to leave a vent hole on top of the bag.

Place the cover on and put it in the over on 350 F for 2 hours. 

Typically with about 30 minutes left I will remove the lid of the roasting pan to brown the bird a bit more before it is done.  Monitor the internal temperature at the thickest part of the breast and at 160 degrees and remove the bird to rest and continue cooking.  Do not overcook the bird or it will be tougher.  

While the bird is resting, drain the bag juices into a separator.  There will not be much fat to discard but goose fat now is not wanted!

While that separates, in another pan melt butter at medium heat and add about 2 tablespoons of flour to make a slurry.  When it is slightly browning add the separated layer of juices while you stir.  Raise heat to medium high and boil while stirring until the gravy thickens. 

 

 

 

Slice the goose thinly and serve with the gravy over rice or masked potatoes!

 

 

Growing up this is a meal reserved for Christmas or New years dinner!  Yummy! 

 

The goose gravy is about the finest gravy in my opinion.