does anyone out there have a good recipe as far as preparing a goose (canadian goose)?

Depending on what you want to make, soup, appetizer, main dish, this website will be most helpful in your planning. http://www.backwoodsbound.com/zgoos.html

deep fry that mofo

Goose and Kraut PREP TIME 30 Min COOK TIME 5 Hrs READY IN 5 Hrs 30 Min INGREDIENTS * 1 (10 pound) whole, skinned goose * 2 cups shredded potatoes * 2 (32 ounce) jars sauerkraut with liquid * 2 cups applesauce * 1/4 cup brown sugar DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). Clean goose under cold running water, paying special attention to the cavity. Poke holes all over the goose using a paring knife. This allows some of the fat to escape while cooking. Place breast-side up onto a broiler pan or roasting rack, and cover loosely with aluminum foil. 2. Bake for about 1 hour in the preheated oven, or until very tender. Remove from oven and allow to cool. 3. Combine the shredded potatoes, sauerkraut, applesauce, and brown sugar in a slow-cooker. Remove as much meat from the goose as you can, leaving meat in large pieces. Add them to the mixture in the slow cooker. Place the lid on the cooker and cook on HIGH for 3 to 4 hours. -------------------------------------------------------------------------------- Wild Goose Breasts with Orange Glaze PREP TIME 10 Min COOK TIME 30 Min READY IN 40 Min INGREDIENTS * 4 goose breasts * salt to taste * 1 dash dry vermouth (optional) * 1 tablespoon grated orange zest * 1 orange, juiced * 1 teaspoon lemon juice * 1 teaspoon brown sugar * 1 clove garlic, minced * 1 tablespoon soy sauce * 1/2 teaspoon dry mustard * 1/4 teaspoon caraway seeds DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). Rinse the breasts in cold water, and place in baking dish. Splash with vermouth, then season with salt; set aside. 2. In a medium bowl, combine orange zest, orange juice, lemon juice, brown sugar, garlic and soy sauce. Season with mustard and caraway. Pour glaze over breasts in baking dish. 3. Bake in preheated oven for 30 minutes, or until no longer pink and juices run clear. Baste at least twice during baking. ------------------------------------------------------------------------------- peppercorn- and thyme-roasted goose 3 tablespoons mixed cracked black, white, and green peppercorns 2 tablespoons fresh thyme leaves 1/2 cup extra-virgin olive oil 1 tablespoon chopped garlic Salt and freshly ground black pepper 1 whole goose (7 to 10 pounds), cleaned 1 large yellow onion, quartered 2 carrots, peeled and chopped 2 stalks celery, chopped 1/4 cup unsalted butter 1 tablespoon chopped fresh thyme Preparation To prepare the glaze: Stir together the cracked peppercorns, thyme leaves, olive oil, and garlic in a small bowl and season with salt. To prepare the goose: Preheat the oven to 375°F. Season the outside and inner cavity of the goose with salt and pepper. Brush the glaze all over the outside of the goose, reserving any extra to use while roasting. Place the onions, carrots, and celery in a roasting pan and place the goose on top of the vegetables. Roast for 2 to 2 1/2 hours, basting occasionally with the remaining peppercorn mixture and any drippings, until golden brown and crispy and the juice from the cavity runs clear. Remove the goose from the oven and let rest for 15 minutes before carving. To prepare the sauce: Strain the pan drippings through a fine-mesh sieve. Skim off the grease, leaving the meat juices, and place in a small saucepan. Whisk the butter into the meat juices, add the chopped thyme, and season with salt and pepper. Carve the goose and serve with the pan sauce. -------------------------------------------------------------------------------- Scandinavian roast Christmas goose 10-12 pound young goose, prepared for cooking Salt 2 pounds tart apples, peeled, cored and quartered 1 pound prunes, plumped in water, pitted and halved 1/2 cup flour (approximately) 1/3 cup butter Thick slices of dried apple Plumped, pitted prunes Preparation Wash goose inside and out with hot water and dry carefully. Rub inside with salt. Combine apples and prunes and stuff goose. Truss and tie legs loosely to the tail. Place goose on rack in roasting pan. Roast in 425°F. oven for 30 minutes. Remove goose and turn heat down to 350°F. Drain all fat from pan. Sprinkle goose with a little of the flour. Return goose to oven. Combine butter and hot water. When the flour on the goose has begun to brown, start basting with water-butter liquid. Sprinkle a little more flour on the goose after each basting; this helps absorb fat. Baste frequently. Roast for about 16-20 minutes per pound, depending on age of the bird, timing from the moment the goose goes in the oven. If goose os very fat, drain off fat several times during roasting. After the first hour, turn the bird every half hour, roasting the goose on its back for the last 15 minutes. Test for doneness by moving legs up and down; they should move easily. Place goose on heated platter. Surround with thick slices of fried apple. Place a plumped pitted prune on each apple slice. Serve with red cabbage and sugar-browned potatoes.

Alsatian Goose With Pears 3½ hours 30 min prep Change to: servings US Metric 12 lbs geese, fresh or thawed salt pepper 2 teaspoons ground ginger 2 garlic cloves, thinly sliced 1 orange, sliced 1 stalk celery, chopped 1 carrot, chopped 1 small onion, chopped 8 bosc pears, peeled, each cut into quarters 1/3 cup fresh lemon juice 6 tablespoons sugar 1 1/2 cups pear liqueur 2 1/2 cups chicken stock 1 tablespoon flour Not the one? See other Alsatian Goose With Pears Recipes Served Hot Main Dish French Main Dish Goose Main Dish Historical/Traditional Main Dish Preheat to 325°F. Remove giblets and neck from cavity. Pull out any lumps of fat. Using a sharp fork, poke the skin of the goose all over. Dont pierce the meat, just the skin. Rinse goose inside and out; pat dry with absorbent paper. Sprinkle inside and out with salt, pepper, and 1 teaspoon ginger. Poke a few slits in the skin of the cavity. Place garlic slices into body cavity slits. Place the carrots, onion, and celery into the body cavity. Tie the bird up. Place goose on rack, breast side up, in large roasting pan. Place the orange slices on top of the bird. Roast goose 1 1/2 hours, basting with drippings. When the wings begin to brown, cover with aluminium foil. Turn goose over, breast side down. Cover the wings with aluminium foil. The roasting pan will have accumulated lots of fat; spoon 6 tbsp into a metal bowl and reserve. Roast another 1 1/2 hours until a thermometer in the thickest part of thigh registers 175°F. Let rest, covered, for 10 minutes. Meanwhile prepare the pears so they can be roasted with the goose for one hour. Toss pears and lemon juice in large bowl. Pour 6 tablespoons goose fat into large baking dish. Place the pears in baking dish and toss with fat. Add sugar, 1/2 cup liqueur and remaining ginger to pears; toss. Bake pears alongside goose until very tender and golden, about 1 hour. Spoon the pears into a serving dish with a slotted spoon to reserve as much liquid as possible. Pour liquid into a saucepan, add stock, remaining liqueur. Bring to a simmer and reduce by half a cup. Sprinkle in flour while whisking and continue to cook a few more minutes so it is slightly thickened. Serve goose with caramelized pears

These recipes sound great, but it's more fun to goose the cook.

CANADA GOOSE WITH SWEET BRANDY SAUCE 1 (6 lb.) goose Salt to taste 1 lg. onion, peeled 2 apples, cored and quartered 1 med. potato, halved 6 to 8 strips bacon 1 recipe sweet brandy sauce Preheat oven to 300 degrees. Rub cavity generously with salt. Place onion, apple quarters, and potato halves inside goose. Cover goose with strips of bacon. Place in oven and bake for approximately 3 hours or 30 minutes per pound of goose. Baste every 15 minutes of last hour with Sweet Brandy Sauce. Serves 6. SWEET BRANDY SAUCE 3/4 c. honey 1/2 c. brown sugar 1/2 c. red wine 1/2 tsp. Worcestershire sauce 2 oz. brandy Mix all ingredients in a small saucepan over medium heat. Stir briskly for 2 minutes or until sugar is dissolved. Serve warm. Makes 1 3/4 cups. CANADIAN GOOSE 1/3 c. dry red wine 2/3 c. Campbell's beef broth 1/2 tsp. tarragon 1/2 tsp. thyme 1 Canadian goose 1 med. onion 1 stalk celery Salt Combine the first 4 ingredients. Marinate the goose for 2 or 3 hours in this mixture. Quarter the onion and cut celery stalk into 3 pieces. Place into cavity of goose. (This takes away the wild flavor.) Sprinkle goose with salt and place into roaster, breast side down. Pour marinade over goose. Cover and bake at 325 degrees for 2 hours or until tender. Baste several times with marinade. Roast breast side up, uncovered, for the last 15 minutes. CANADIAN WILD GOOSE 6-7 lb. goose 1/2 lb. sliced mushrooms 2 tbsp. butter Onion-celery dressing or onion-apple dressing 1 can consomme soup Clean, singe, wash and dry the 6 to 7 pound goose. Stuff with dressing. Bake, uncovered at 500 degrees for 30 minutes. Turn oven to 350 degrees; cover and bake 1 more hour. Meanwhile, saute the mushrooms in the butter. Stir in the consomme soup. Simmer 5 minutes. Pour over goose, cover and bake about 1 hour more, or until well done. Makes about 6 servings. Follow package directions on ready-to-use stuffing mix