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Pilgrim’s Roast Goose

1 9- to 11-pound goose
1 orange, thinly sliced
1 lemon, thinly sliced

    Reserve goose neck and giblets for other uses, if desired. Discard excess fat. Rinse goose inside and out; pat dry. Place orange slices in body and neck cavities.
    Place bird breast down and fasten neck skin to back with a long metal skewer, closing cavity securely.
    Next, turn bird on its back. Tuck in tail, then fold skin over cavity; close with metal skewers. Prick skin all over at 1-inch intervals.
   Place goose, breast down, on a rack in a large, shallow roasting pan. Roast in a 400 degree oven for 1 hour. Spoon out excess fat from pan at this time.
    Now, turn goose breast side up. Reduce oven temperature to 325 degrees and continue to roast until meat near thighbone is no longer pink, about 1-1/2 to 2 hours. Cut into bird to test.
Continue to spoon out fat from roasting pan every 30 minutes.
Prepare fruit compote (recipe to follow) and spoon into a serving dish. Brush the warm compote over the goose and serve remainder in a serving dish.