Wild goose whole
Whole wild goose
Wild goose is meat with character. Dark, firm and full of flavour. When slowly cooked in the oven or casserole, it becomes tender and develops deep, rich notes. A classic piece of game that instantly adds something special to any dinner, whether it’s an ordinary evening or a festive occasion.
What is wild goose
The wild goose lives freely and feeds on what nature provides: grass, grains and seeds. You can taste that in the meat, with its full, distinctive game flavour and firm texture. Unlike farmed poultry, wild goose has more character and a pure, natural taste.
Order wild goose online
At The Butchery, you can easily order wild goose online. Our master butchers carefully select each piece and package it vacuum sealed and flash frozen for optimal freshness. Order before 11 a.m. and it will be at your home that same evening.
COOKING A WHOLE WILD GOOSE
Preparing a whole wild goose is a festive project. It takes some time, but with gentle cooking the meat becomes tender while keeping its deep wild flavour.
- Let the goose thaw slowly in the refrigerator, then bring it to room temperature. Rinse it if needed and pat it thoroughly dry, both inside and out.
- Season generously with salt, pepper and, if you like, some fresh herbs such as thyme, rosemary or sage.
- Heat butter or oil in a large pan and brown the goose on all sides.
- Place the goose on a rack set over a roasting tray so the fat can drain off. Put it in a preheated oven at 140°C and start roasting with the breast side down.
- Halfway through, turn the goose so the skin becomes evenly crisp. Baste it regularly with the rendered fat during roasting.
- Cook until the internal temperature reaches about 72°C in the breast and 78°C in the thigh. This will take roughly two to two and a half hours, depending on size. If the skin darkens too much, cover loosely with foil.
- Let the goose rest for at least fifteen minutes under foil before carving. This keeps the juices evenly distributed and the meat tender.
Serve with the roasting fat as a simple jus, or make a light game sauce with a splash of wine and shallot. That’s how wild goose tastes best: full, pure and honest.
Ingredients
100% gansNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | N/B |
| Energie (kcal) | N/B |
| Vet (g) | N/B |
| Verzadigd vet (g) | N/B |
| Koolhydraten (g) | N/B |
| Suikers (g) | N/B |
| Vezels (g) | N/B |
| Eiwitten (g) | N/B |
| Zout (g) | N/B |
Wild goose whole
Informeer me wanneer dit product op voorraad is
+ Easy add-ons
+ Delicious every time
- Delivery on Saturday or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
-
Product Information
-
Preparation
- Let the goose thaw slowly in the refrigerator, then bring it to room temperature. Rinse it if needed and pat it thoroughly dry, both inside and out.
- Season generously with salt, pepper and, if you like, some fresh herbs such as thyme, rosemary or sage.
- Heat butter or oil in a large pan and brown the goose on all sides.
- Place the goose on a rack set over a roasting tray so the fat can drain off. Put it in a preheated oven at 140°C and start roasting with the breast side down.
- Halfway through, turn the goose so the skin becomes evenly crisp. Baste it regularly with the rendered fat during roasting.
- Cook until the internal temperature reaches about 72°C in the breast and 78°C in the thigh. This will take roughly two to two and a half hours, depending on size. If the skin darkens too much, cover loosely with foil.
- Let the goose rest for at least fifteen minutes under foil before carving. This keeps the juices evenly distributed and the meat tender.
-
Voedingswaarde
-
Reviews
Whole wild goose
Wild goose is meat with character. Dark, firm and full of flavour. When slowly cooked in the oven or casserole, it becomes tender and develops deep, rich notes. A classic piece of game that instantly adds something special to any dinner, whether it’s an ordinary evening or a festive occasion.
What is wild goose
The wild goose lives freely and feeds on what nature provides: grass, grains and seeds. You can taste that in the meat, with its full, distinctive game flavour and firm texture. Unlike farmed poultry, wild goose has more character and a pure, natural taste.
Order wild goose online
At The Butchery, you can easily order wild goose online. Our master butchers carefully select each piece and package it vacuum sealed and flash frozen for optimal freshness. Order before 11 a.m. and it will be at your home that same evening.
COOKING A WHOLE WILD GOOSE
Preparing a whole wild goose is a festive project. It takes some time, but with gentle cooking the meat becomes tender while keeping its deep wild flavour.
Serve with the roasting fat as a simple jus, or make a light game sauce with a splash of wine and shallot. That’s how wild goose tastes best: full, pure and honest.
Ingredients
100% gansNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | N/B |
| Energie (kcal) | N/B |
| Vet (g) | N/B |
| Verzadigd vet (g) | N/B |
| Koolhydraten (g) | N/B |
| Suikers (g) | N/B |
| Vezels (g) | N/B |
| Eiwitten (g) | N/B |
| Zout (g) | N/B |