Getting your wild goose from field to table can be challenging—but trust us, it’s worth the work!
For your best roasted whole wild goose, pluck the bird, including the wings to the first joint. Singe hair and leftover down off the bird with a propane torch. Pick out pinfeathers left in the skin by hand or with tweezers. Draw the innards out of the bird, ensuring you get the trachea running along the neck and the lungs in the back ribs. You can use this recipe with a skinned bird, but know that it won’t have the same flavour.
Make sure the bird is wrapped tightly in foil, and place in a foil pan or shallow roaster. If you let it cook for the allotted time, you won’t even need a knife to carve up this deliciously tender bird.
Tip: With smaller geese, like lesser Canadas, snows, or Specklebellies, you can get away with reducing cooking time. For the big honkers, cook the entire 8 hours to ensure they fall apart when done.