Braised Goose

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Recipe for Braised Goose. Here is a simple classic recipe for cooking your goose, literally, from award winning outdoor writer Sylvia Bashline.


  • 1 large goose
  • 1/2 teaspoons sage
  • 2 cloves garlic, minced
  • 2 cups dry white wine
  • 5 cups beef stock
  • salt and pepper to taste


  1. Rinse and dry goose inside and out. Rub the cavity with salt and pepper. Put the bird in a roasting pan and in the oven so the meat is about 4 inches from the broiler. Brown on all sides, turning frequently - total broiling time will be about 15 to 20 minutes. Add sage, garlic, wine and stock to the pan. Bring the liquid to a simmer cover and place in a 350° F. oven for 2 1/2 hours. Turn the goose twice during cooking. Goose is done when the leg moves easily at the joint.