The Idaho goose season ended here a few weeks ago and I was able to take a few more birds. I hit a slump there for a few weeks, then went out on a good note. Therefore, I thought I would post a tasty goose recipe.

Roasted Goose w/Wild Rice

Photo: Keith Carlson

1 young Canada goose (cleaned and plucked, best if bird has some fat)

Oven Roasting Bag (large)

3 medium apples (any variety)

2 medium Russet potatoes

2 teaspoons ground clove

1 teaspoon ground nutmeg

3 teaspoons ground cinnamon

1 package Uncle Ben’s Wild Rice (not instant version)

1 package Knorr Brown Gravy Mix

To Prepare Stuffing:

Dice apples and potatoes ( ½” squares)

Mix with clove, nutmeg and cinnamon

Place stuffing into goose, pack tightly, put goose in roasting bag and seal well

Place goose breast up in roasting pan

Place in 350 degree oven; roast for 3 hours or until inserted meat thermometer reaches 180 degrees F

(Note: cooked goose meat is dark and should resemble roast beef in color and texture; take care not to overcook.)

Prepare wild rice as directed on package

Prepare brown gravy as directed

To serve goose, discard stuffing (really, throw it out) and carve as you would a turkey. Serve with gravy over wild rice. The age and condition of the bird really seem to make a difference on the palette.