Posted: 1st Mar, 2022

Slow Roasted Butter and Herb Wild Goose

Roasting whole wild goose can be challenging and a significant amount of work. Use a roasting pan that can be wrapped tightly in foil with the bird sealed inside. Trapping in all moisture and allowing the bird to cook long and slow will produce fall-off-the-bone results.

Slow Roasted Butter and Herb Wild Goose


1 whole goose, skin on (Canada, specklebelly or snow)

2 medium apples, cored and quartered

1 medium onion, quartered

2 Tbsp fresh thyme, coarsely chopped

2 Tbsp fresh tarragon, coarsely chopped

2 Tbsp fresh rosemary, coarsely chopped

2 Tbsp fresh sage, coarsely chopped

2 Tbsp fresh chives, coarsely chopped

? cup butter

Salt and black pepper to taste



  1. Preheat oven to 275°F.
  2. Place the apple and onion quarters in the cavity of the goose.
  3. In a medium saucepan, over low heat, melt the butter and add the thyme, tarragon, rosemary, sage, chives, salt, and pepper.
  4. Place the goose in a roasting pan, pat the skin dry, and brush on the butter and herb mixture.
  5. Wrap the roasting pan tightly with aluminum foil, place the lid over the top to seal the goose inside. Place in the oven for 8 hours.
  6. Carve the goose and serve with the apple and onions from the bird’s cavity.

*With the smaller geese, like lesser Canadas, snows, or specklebellies, you can reduce cooking time. For the big honkers, cook the full 8 hours to ensure they fall apart when done.

Submitted by Brad Fenson

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