Whole Roast Goose with Cranberry and Chestnut Stuffing

Wild Goose is a lovely rich lean dark meat, which gives off a rich fragrance when cooking. The liquid that cooked from the bird can also be made into a gravy by thickening with a cornflour or flour.

Serves: 6

Preparation Time: 20 minutes

Cooking Time: 2 hours

Resting Time: 20 minutes

Ingredients:

• 1 medium goose (about 10-11lbs / 4.5-5kg)
• 5 medium Maris Piper potatoes, peeled and cut into four
• 2 oranges cut into quarters
• 1 whole bulb of garlic
• 2 heaped tbsps of thyme
• 1 stick cinnamon
• 2 tbsps rock salt
• 6 rashers smoked streaky bacon

Cranberry and Chestnut Stuffing:

• 1 lb / 450g sausage meat
• 1 medium onion, chopped
• 2 tsps finely chopped sage
• 1 clove of garlic, finely chopped
• Grated zest of one orange
• 1 small jar of cranberry sauce
• 12 peeled and chopped roasted chestnuts (tinned will do)
• 2 egg yolks
• Handful of breadcrumbs
• 1 tsp salt
• 1tsp ground black pepper

Method:

1. Place the potatoes in a large roasting tin and season with salt and pepper.
2. Fill the goose cavity with the orange, garlic, thyme and cinnamon.
3. Place the goose on top of the potato trivet.
4. Lay streaky bacon over the goose breast and sprinkle with rock salt.
5. Cover the goose with foil and place in a preheated oven (190C / 375F / Gas mark 5) for 1 hour 30 minutes.
6. Bring all the ingredients together for the stuffing in a large bowl and mix thoroughly.
7. Take a large sheet of foil paper and brush with olive oil.
8. Spread the stuffing along the length of the foil and roll up to create a sausage shape (3in / 7cm in diameter).
9. After 1 hour 30 minutes, remove the foil from the goose and roast for a further 30 minutes.
10. Place the stuffing in the oven and cook for 30 minutes.
11. When the bird is cooked remove from the oven, cover with foil and allow to rest for 20 minutes.
12. Nothing elaborate is needed for the vegetables, just plain boiled and generously buttered savoy cabbage.

Be careful not to overcook the goose or duck breasts or they will be livery.

A red plum compote or jelly goes nicely with this dish and perhaps a nice glass of claret to accompany.

Thank you to Taste of Game for supplying this recipe.