Red Apples
Red Apples

Wild Goose with Apples

 

A. Jay Winter with the DNR’s Springbrook Conservation Education Center lent us his go-to waterfowl recipe, one he loves using with geese. It takes a little prep time – starting 24 hours before you plan on cooking your goose, refrigerate it with an apple mixture. To make the apple mixture, peel, core, and thinly slice 1.5 pounds of apples and mix with 3/4 cup of brown sugar – this will produce a syrup and your apples will soften during this time. When it’s time to cook the goose, cut the breast into half-inch cubes, roll in flour with any seasoning you’d like and brown in a small amount of oil. As Coffey pointed out, be sure not to overcook the meat, as goose meat is very lean. When goose is cooked through, add the apple mixture and a small amount of water to the goose and simmer as long as you can stand before eating.



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