Roast Goose with Mushroom-Sour Cream Gravy


  • 1 (6 to 8 pound) wild goose, giblets reserved
  • Garlic salt, to taste
  • Paprika, to taste
  • 1 carrot, chopped
  • 1 1/2 celery ribs, chopped
  • 1 1/4 teaspoons salt
  • 1 onion, chopped
  • 4 tablespoons flour
  • 1 cup sour cream
  • 1 (4 ounce) can mushrooms


  1. Wipe goose as dry as possible inside and out with paper towels. Season with garlic salt and paprika.
  2. Put on a rack in a shallow baking pan and roast, uncovered, at 325 degrees F for 1 hour, or until goose is browned and fat is rendered. Pour off liquid fat, reserving 3 tablespoons.
  3. Meanwhile, simmer goose giblets, neck and wing tips in water to cover with carrot, celery and 1 teaspoon salt.
  4. In reserved 3 tablespoons of goose fat cook the onion soft and yellow; stir in 2 tablespoons of the flour, then blend in liquid from the giblets. If necessary, add water to make 1 cup.
  5. Stir remaining 2 tablespoons flour into sour cream and then blend into gravy; season with remaining salt, or to taste.
  6. Put goose back in roaster and pour gravy and mushrooms over it. Cover roaster and roast for another 2 hours.

Yield: 6 to 8 servings

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