Roasted Christmas Goose
PREP TIME: 3 Hours

South Louisiana is a haven for game birds. I suppose this is why our state motto is "Sportsman's Paradise." Canadian geese and speckled bellies are found by the thousands here in the marshlands of South Louisiana. This dish uses the domestic goose, but feel free to use the wild species.


  • 1 (8-10 pound) goose
  • 4 cups onions, diced
  • 2 cups celery, diced
  • 2 cups carrots, diced
  • 10 garlic cloves
  • 2 cups mushrooms, sliced
  • 2 cups red seedless grapes
  • 2 red apples, diced
  • 2 green apples, diced
  • 1/4 cup basil, chopped
  • 1/4 cup thyme, chopped
  • salt and cracked black pepper to taste
  • granulated garlic to taste
  • paprika for color

Pre-heat oven to 375 degrees F. Make sure goose is cleaned well inside and out. Remove giblets to the roasting pan. Season the inside cavity of the bird well with salt, pepper and granulated garlic. Place a generous amount of onions, celery, carrots and garlic into the cavity. Season the outside of the goose with salt, pepper and granulated garlic. Sprinkle with a small amount of paprika for even color. Place the goose into a heavy roasting pan or Dutch oven and surround with remaining seasonings, mushrooms, grapes, apples and herbs. Cover tightly with lid or aluminum foil. Bake for 2 1/2 hours and check for doneness. Goose will be cooked when legs pull away easily from the body. Once done, remove cover and allow goose to brown. The bird may be served with the natural drippings or the juices may be strained and thickened with a light roux.


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