Cooking With Game

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

    Roast Goose, Cranberry & Chestnut stuffing.


    Posts : 884
    Join date : 2008-09-14
    Age : 56
    Location : Bridgwater, Somerset.

    Roast Goose, Cranberry & Chestnut stuffing.

    Post  Admin on Sat Oct 01, 2016 8:01 pm

    6 Servings

    Prep: 40 mins

    Cook: 2 hrs 0 min

    Ready In: 2 hrs 40 mins


    1 medium goose about 5kg
    5 medium potatoes peeled and cut into 4
    2 oranges cut into 4's
    1 whole bulb garlic
    2 tsp thyme heaped
    1 stick cinnamon
    2 tbsp rock salt
    6 rashers streaky bacon
    450 grams quality sausage meat stuffing
    1 medium onion chopped
    2 tsp sage chopped
    1 clove garlic chopped finely
    1 zest of orange
    1 small jar cranberry sauce
    12 roasted chestnuts (tinned) peeled and chopped
    2 egg yolks
    1 handful bread crumbs
    1 tsp sea salt
    1 tsp black pepper


    1.Place potatoes in large roasting tin and season with salt and pepper. Fill the goose cavity with orange, garlic, thyme and cinnamon. Place goose on top of the potato trivet.

    2.Lay streaky bacon over the goose breast and sprinkle with rock salt. Cover the goose with foil and place in preheated oven (190C / 375F / Gas mark 5) for 1 hour 30 minutes. Remove foil and roast for a further 30 minutes. When bird is cooked remove from oven, cover with foil and allow to rest for 20 minutes

    3.Stuffing Bring all ingredients together in a large bowl and mix thoroughly. Take a large sheet of foil paper and brush with olive oil. Spread the stuffing along the length of the foil and roll up to create a sausage shape(3in / 7cm in diameter). Place in oven 30 minutes before end of roasting time.

    4.Nothing elaborate is needed for the vegetables, just plain boiled and generously buttered savoy cabbage. A red plum compote or jelly goes nicely with this dish.

      Current date/time is Tue May 22, 2018 7:25 am