Roasted Goose with Cranberry Sauce | Wild Table

After a painstaking wait and a careful aim, a successful hunter could lay claim to a rich-meat goose. Once retrieved, the goose should be cleaned immediately to maintain the freshness of the meat. The process involves plucking, gutting, rinsing thoroughly, and then packing to avoid spoilage. This roasted goose with cranberry sauce recipe from The Green Way Outdoors is a delicious fall treat. A cranberry and goose recipe makes for a special Thanksgiving or holiday meal to share in the bounty of a successful hunt!

Ingredients

Goose

• 2 Goose breasts
• ¼ cup olive oil
• Salt and pepper to taste

Cranberries

• 12 oz cranberries fresh or thawed
• ½ cup honey
• 1 tsp fresh rosemary, minced
• 1 tsp fresh thyme, minced
• Salt and pepper to taste (start with 1/8 tsp each)
• Zest from an orange, removed in strips with vegetable peeler, avoiding white pith

Instructions

1. Soak the breasts in salt water overnight.
2. Combine all cranberry ingredients in a large saucepan over medium heat.
3. Bring to a boil, then reduce heat to low and allow to simmer until cranberries split, about 15-20 minutes.
4. Lightly rinse breasts to remove most of the salt. Pepper both sides.
5. Heat a generous drizzle of olive oil in a hot skillet, then add the breasts. Set aside for four minutes, then flip and repeat on the other side.
6. Move the skillet to the oven and cook until the internal temperature of the thickest part of the breast is between 135-145 degrees Fahrenheit.
7. Remove from the skillet and let rest for 10 minutes.
8. Slice the breast meat thin and serve with cooled cranberry sauce.
9. Enjoy!

Check out more wild game recipes from The Green Way Outdoors!

Are you a field to table foodie? Check out more of our wild game recipes and foraging tips on our Wild Table blog! Try this one and let us know how you like it!