I arrived at the house with a goose in a roasting pan, prepped and ready to pop into the oven. We started with cocktails and hors d'oeuvres, having a grand time but proceeded to forget about the cooking time of the lean bird. When I remembered to check on its progress, it was already too late. It was mostly dried out. This recipe will help assure the cook of no accidents and help keep the meat moist and tender.
Wild goose is naturally very dark, nearly indistinguishable from roast beef after it is sliced.
Y ou may want to add potatoes, onions and firm vegetables to the roasting pan about 45 minutes before the bird is finished. They will not only add flavor to the sauce and the bird but will save you time by allowing the entire meal to finish together. Y ou may substitute wild turkey, also a lean bird, in place of wild goose. Add the carrots, celery, onions, apple and garlic. Saute for 8-10 minutes.