• 4 to 6 pound goose
  • Salt
  • Pepper
  • 1 or 2 raw white potatoes, peeled
  • 1/4 pound soft butter or margarine
  • 2/3 cup water
  • 1/3 cup dry gin
  • Savoury Orange Sauce
  • 1 cup fresh squeezed orange juice
  • 3/4 cup dark brown sugar
  • 1 teaspoon white sugar
  • 1 heaping teaspoon cornstarch
  • 1 tablespoon grated orange peel
  • 2 to 3 drops TABASCO brand pepper sauce
  • 1 ounce ciontreau
  • Directions

    Wash inside of goose with running water. Dry and shake in salt and pep per. Stuff with raw potatoes, cut to size if necessary. If skin of goose is torn or missing, cover with strips of bacon held in place with toothpicks. Rub outside of goose with butter or margarine. Place on rack in roasting pan to which water and gin have been added. Cover and roast at 350 degrees for about 2 hours, a little less for a smaller bird, a little more for a larger one. Baste every 15 minutes or so with pan drippings, adding more gin and water as necessary. Serve with Savory Orange Sauce. Savoury Orange Sauce Combine all ingredients except cointreau and cook over low heat until sauce is thick and clear. Remove from heat and stir in cointreau. Makes about 1 cup of sauce. This sauce is also excellent with other wild game meats.

    Serves 4 to 6

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