Roasted Goose with Wild Herbs

Roasted goose is a time-honored dish that showcases the rich flavors of migratory waterfowl. Across the Northern Plains and Upper Midwest, wetlands provide vital habitats for geese, making this recipe a tribute to the region’s abundant natural resources and the conservation efforts that sustain them. The fragrant blend of wild herbs complements the savory, robust meat, creating a dish steeped in tradition and respect for the land.

Prep Time: 30 minutes

Cook Time: 2.5 hours

Ingredients

• 1 whole goose (about 8 lbs)
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 onion, quartered
• 1 lemon, halved
• 4 sprigs fresh rosemary
• 2 cups chicken or game stock
• 1/4 cup honey
• 1 tbsp balsamic vinegar

Instructions

1. Preheat oven to 350°F. Rinse the goose and pat dry. Season the cavity with salt and pepper, then stuff with onion, lemon, and rosemary.
2. Rub the outside with olive oil, salt, and pepper. Place on a roasting rack in a large pan.
3. Roast for 2 hours, basting occasionally with stock.
4. In a small saucepan, heat honey and balsamic vinegar until combined. Brush over the goose and roast for an additional 30 minutes, or until the skin is golden and crispy.
5. Let rest for 15 minutes before carving. Serve with roasted vegetables.