BRAISED WILD GOOSE

1 wild goose (any type)
juice of 1 lemon
6 cups stuffing (optional)-see my stuffing recipes: http://thegirvan.blogspot.com/2009/12/stuffing-recipes-for-fish-meat-poultry.html
2 Tbsp. butter
salt and pepper to taste
2 cups stock, if available, water, or fruit juice

• Prepare the goose. Brush the cavity with lemon juice. Insert stuffing if used (and remember, you can have stuffing without putting it in the bird) and sew up the cavity. Melt butter and shake in as much salt and pepper as desired Brush the mixture over the outside of the goose.
• Pour 2 cups stock, water, or fruit juice into the bottom of a braising pan or casserole. Arrange the goose on a rack in the pan-preferably use a miropox to raise the bird slightly off the bottom of the pan. Goose flesh sticks easily to the pan and the bird will be  hard to lift, if not on a rack of some sort.
• Bake uncovered in a 400F oven until light brown. Then turn the heat down to 325F-cover, and  continue to braise  until tender-usually about 20 minutes per pound. If the goose is very fat (wild goose usually is not), pierce the flesh with a fork or skewer to release some of the fat.. If the bird is old and tough, allow extra cooking time Even though you are using the braising method, baste frequently with the drippings. Wild birds are generally not as fat as the domestic type and may still dry out during the braising process.

Mallard Duck

Mallard Duck

            Braising is the best method of preparing these, very dry, grain fed ducks.

            1. Dress the birds and stuff with a bread dressing.

            2. Truss and place in a covered braising pan.

            3. Add water to the depth of 1 inch, a slice of onion and a small amount of thyme.

            4. Cover the pan and cook in a slow oven, (325 F) about 1 hour.

5. Remove cover so the bird will brown and cook another 30 minutes. Use only enough water to prevent burning.

6. After removing ducks from pan, add water and make gravy to pour over ducks. Allow 1 pound per person.