Roasted Goose with Baked Apples
Author: 
 
Makes 6 to 8 Servings
Ingredients
  • 4¾ teaspoons kosher salt, divided
  • 1½ tablespoons garlic powder
  • 3¼ teaspoons ground black pepper, divided
  • 2 teaspoons Creole seasoning
  • 1 (8- to 10-pound) specklebelly goose, rinsed and patted dry
  • 2 cups chopped yellow onion
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • ½ cup chopped carrot
  • ¼ cup minced garlic
  • 1 cup apple brandy or Calvados
  • 1 cup mashed cooked sweet potato
  • ¼ cup firmly packed light brown sugar
  • 2 tablespoons unsalted butter, melted
  • 6 small Honeycrisp apples, cored
  • 6 baby Honeycrisp apples
  • Garnish: fresh sage leaves
Instructions
  1. Preheat oven to 325°. Place a wire rack inside a large roasting pan.
  2. In a small bowl, stir together 4½ teaspoons salt, garlic powder, 3 teaspoons pepper, and Creole seasoning. Season goose cavity and skin with salt mixture. Place onion, celery, bell pepper, carrot, and garlic inside cavity. Tie legs with butcher’s twine; tuck wings behind back. Place goose, breast side up, in prepared pan.
  3. Bake for 45 minutes. Pour brandy over goose. Bake, basting with juices every 45 minutes, until an instant-read thermometer inserted in thickest portion registers 170°, about 3 hours more, tenting with foil to prevent excess browning, if necessary.
  4. Meanwhile, in a medium bowl, combine mashed sweet potato, brown sugar, melted butter, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper. Mound about 3 tablespoons potato mixture on top of each cored apple.
  5. During last 45 minutes of baking, add potato-topped apples and baby apples to pan; baste with juices. Let goose stand for 10 minutes before carving. Serve with potato-topped apples and baked baby apples. Garnish with sage, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/louisiana-goose-hunting-a-chefs-perspective-on-wild-game-cooking/