Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Scotch Goose.


    Posts : 883
    Join date : 2008-09-14
    Age : 56
    Location : Bridgwater, Somerset.

    Scotch Goose.

    Post  Admin on Fri Sep 13, 2013 5:30 pm


    1 young greylag goose, oven-ready, approximately 1.8kg/4lb
    25g/1oz soft butter
    Salt and pepper
    450g/1lb haggis
    150ml/1/4pt orange juice
    Rowanberry jelly
    Orange rings for garnish


    1. Spread the softened butter on the goose breast and sprinkle with salt and pepper. 2. Place the haggis inside the goose. Fix the legs to the parson's nose with string. 3. Place the bird breast side down in a roasting tin and pour over the orange juice. Cook in a pre-heated oven at 180C/350F/gas mark 4 for one hour. 4. Turn the bird on to its back and baste with the juices. Cook for another hour. Remove the goose and keep hot. Add the rowanberry jelly to the pan juices and season with salt and pepper to make a gravy. 5. Carefully remove the haggis from the goose, cut into slices and carve the goose. Garnish with orange rings and serve with mashed potatoes, parsnips and rowanberry jelly.

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