Slow Roasted Wild Goose with Butter and Herbs – A Juicy, Flavorful Feast
Posted by Brad Fenson on Mar 24th 2025
Ingredients
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
Directions
- Preheat oven to 275°F.
- Place the apple and onion quarters in the cavity of the goose.
- In a medium saucepan, over low heat, melt the butter and add the thyme, tarragon, rosemary, sage, chives, salt, and pepper.
- Place the goose in a roasting pan, pat the skin dry, and brush on the butter and herb mixture.
- 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.
- 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.
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