Wild goose is a deeply rooted culinary tradition in several regions of Latin America, although its popularity varies by country. This dish has its roots in ancestral hunting practices and the utilization of wild birds. In Mexico and some parts of Central America, wild goose is often prepared for special festivities and family gatherings, celebrating the richness of natural ingredients and traditional cooking techniques. In other Latin American countries, this type of bird is also known simply as "wild goose" or is included in preparations that use similar birds, adapting to regional ingredients. Its characteristic flavor and firm texture make it a special dish, ideal for those who enjoy recipes with an authentic and rustic touch.
Wild goose
How to prepare wild goose
To begin, soak the previously plucked and cleaned goose overnight in well-salted water, which helps keep the meat juicy and adds a balanced flavor.
Then, rinse it and dry it carefully to prepare the stuffing with 2 onions and 2 apples, both cut into quarters, placing them inside the bird.
Place the goose breast-side up in an open roasting pan and cover it with 2 thick strips of bacon, which will help maintain moisture and enhance the flavor.
Sear it in a preheated oven at 475 degrees until the bacon is crispy and has released its fat, which adds a delicious touch to the preparation.
Once seared, remove all the accumulated fat from the pan and discard it to prevent the dish from being too greasy.
Carefully remove the bacon from the goose to continue with the cooking process.
Add to the pan 1 onion quartered, 1 carrot quartered, 1 chopped celery stalk, 1 bay leaf, 2 or 3 sprigs of parsley, 1/2 teaspoon of thyme, 2 cans of consommé along with 2 cans of water, and 1 cup of dry red wine, which will serve to aromatize and flavor the sauce.
Cover the pan and roast the goose at 375 degrees for 2 to 2 and a half hours, basting it frequently with the sauce to keep it juicy and infuse it with the ingredients.
Check that the goose is ready when the meat easily pulls away from the carcass, a sign of perfect cooking and a tender texture.
Remove the goose from the pan and place it on a warm platter to retain its temperature while you prepare the sauce.
Remove and discard the stuffing used inside the goose to prepare the final presentation.
Strain the resulting sauce from the pan and thicken it with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water, achieving an ideal consistency.
Adjust the seasoning if necessary, adding salt or spices to ensure a balanced and delicious flavor.
Finally, serve the wild goose accompanied by wild rice, a perfect complement that enhances the culinary experience of this traditional recipe.
Ingredients (13)
- Goose
- Onions
- Apples
- Bacon
- Carrot
- Celery
- Bay Leaf
- Parsley
- Thyme
- Broth
- Red Wine
- Cornstarch
- Salt
Instructions (24 steps)
- 1 "Soak the plucked and cleaned goose overnight in well-salted water
- 2 "Rinse and dry
- 3 then stuff with 2 onions and 2 apples
- 4 both quartered
- 5 "Place breast side up in an open roasting pan and cover with 2 strips of thick bacon
- 6 "Brown it in a 475-degree oven until the bacon is crispy
- 7 "Remove all the fat from the pan and discard it
- 8 "Remove the bacon
- 9 "Add to the pan 1 quartered onion
- 10 1 quartered carrot
- 11 1 chopped celery stalk
- 12 1 bay leaf
- 13 2 or 3 sprigs of parsley
- 14 1/2 teaspoon of thyme
- 15 2 cans of consommé with 2 cans of water
- 16 and 1 cup of dry red wine
- 17 "Cover the pan and roast at 375 degrees for 2 to 2-1/2 hours
- 18 basting frequently
- 19 "The goose should be ready when the meat pulls away easily from the carcass
- 20 "Remove the goose from the pan and place on a warm platter
- 21 "Remove and discard the stuffing
- 22 "Strain the gravy and thicken with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water
- 23 "Adjust seasoning if necessary
- 24 "Serve with wild rice"
Nutritional Information
Calories:
5460 kcal
Protein:
0g
Carbohydrates:
545g
Fat:
534g
Azúcar:
0g
Sodio:
825mg