Grilled Goose Recipe

Ingredients:
1 goose 8 - 10 lbs thaw 1st if frozen

Note:
Save giblets, neck and Liver for other uses another day.

Make it:
Time: About 2/12 hours before serving time

Prepare outdoor covered charcoal grill, using indirect-heat method with drip pan as Directed by manufacturer (this is very important)! (or follow manufacturer's directions if using covered gas or electric grill).
Discard fat from body cavity. Rinse goose with running cold water and drain well; pat dry with paper towels.
Fasten neck skin to back of goose with 1 or 2 skewers. With goose breast side up, lift wings toward neck, then fold under back of bird. With string, tie legs and tail together.
With fork, prick goose skin in several places.
Place goose, breast side up, on grill over drip pan. close grill; roast about 1 1/2- 2 hours (depending on size)or until goose is fork-tender, adding briquettes to each side of drip pan at the end of each hour as manufacturer directs.
Insert meat thermometer into thickest part of meat between breast and thigh, being careful that pointed end of thermometer does not touch bone.
Goose is done when meat thermometer reaches 180 degrees Fahrenheit and thickest part of leg feels soft when pressed with fingers protected by paper towels.

Make sure meat is cooked through. If you do not have a meat thermometer cut thigh to the bone. There should be no blood and meat should be fully cooked - not pink. If it is continue to cook until cooked through.

Place goose on platter; remove skewers and string. Let stand 15 minutes for easier carving.

Side Serving suggestion:
Ingredients:
6-8 potatoes
1 onion
6 tbsp Rendered Goose Fat (from fat removed from goose and/or grease from drip pan)
Salt and Pepper to taste

Make it:
Slice potatoes and onion. In a 12” non-stick pan, heat goose fat until hot.
Carefully place potatoes in pan and quickly add onion. Let sit in pan 1 minute then turn with a non-scratching spatula. Repeat this 3 to 4 times until the onion is soft and potatoes are crisp. Some potatoes will be crisp and some will be soft. Add additional goose fat or oil if needed.

Salt and pepper to taste then serve.

Goose recipes wild game recipes