Goose Recipes

Goose with Wild Rice Stuffing recipe

This is a wonderful recipe for roast goose that has a completely individual flavour. Itís also really easy, too.


  • 1 goose
  • 250g wild rice
  • 1 onion
  • 350g mushrooms
  • 1 egg
  • Knob of butter
  • Salt and pepper

Method of Preparation:

  1. Finely chop the onion and the mushrooms and fry them off in a little oil until sweet and translucent. Cook the rice according to packet instructions and then combine with the onion and mushroom. Cover and cool completely.

  2. Combine the cooked rice, mushrooms and onion with the egg. Melt the butter and add this, too.

  3. Preheat the oven to 180C and then stuff the goose. Season the insides and outside of the goose with salt and pepper and then seal any cavities by tying them up.

  4. Roast the bird for an hour and a half and then baste it with any cooking juices that have accumulated in the tin. Turn the bird over and then cook it for another hour to an hour and a half, until the juices run clear.

  5. To crisp the bird up, remove it from the oven and turn the heat up to 220C. Once the temperature has been reached, put the bird back in and cook for 15 minutes.

This will serve 6-10 people, depending on how big the bird is. Use any mushrooms that you like, although shiitake and chestnut mushrooms are particularly tasty.

Author: Laura Young

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Published: May 26, 2011
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Published by Starsol