Classically Prepared Roasted Wild Goose

  • 1 fat wild grazing goose, about 4–8 pounds
  • 2 sour apples, peeled, cored and quartered
  • 2 tablespoons ground cardamom
  • Salt, to taste

To prepare the goose:

Preheat the oven to 350°F.

Rub the goose with salt and marjoram. Place the cored apples in the goose and roast, basting the bird with its own juices periodically, for 3½ hours, or until the goose is golden brown and reaches an internal temperature of 165°F. Let rest for 15 minutes before slicing and serving.

Published on September 28, 2011
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Dylan Garret

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