Wild Maryland Cookbook​

Butchering Information


DNR Cookbook

Wild Goose served with Czech Style Bread Dumplings, Sauerkraut, and Jam

photo of Wild Goose served with Czech Style Bread Dumplings, Sauerkraut, and Jam

Submitted by Gabrielle Perret


To roast goose

  1. Mix brine ingredients in a large stock pot until the salt and sugar are dissolved. Prick the goose all over with a fork, and submerge it in the brine for 24-36 hours.
  2. Once the goose is brined, rinse and pat dry with paper towels.
  3. Heat oven to 350.
  4. Heat oil over medium high until it shimmers. Sear goose on all sides. Sprinkle with salt.
  5. Place goose in a roasting pan. Stuff goose with orange, onion, and apple. Truss legs with kitchen twine.
  6. Cook the goose up to 30 minutes.
  7. Flip bird and cook until a thermometer reads 140 in the center of the breast. Don’t measure on the leg. Goose meat is a red meat and tastes best served medium rare. Do not overcook goose, as the flesh will turn grey and taste gamey.
  8. When a thermometer reads 140 in the breast, remove from the oven and let the breast rest for at least 15-20 minutes. This lets the juices redistribute. Do not cut into the bird while it’s resting. Remember its red meat so red/pink juice is what you want, not clear like chicken.
  9. Drain pan juices into a serving cup to serve on sliced meat as an au jus! Salt as needed.

To make bread dumplings

  1. Remove crusts from bread and cube or shred into small pieces.
  2. Mix all dry ingredients together in a separate bowl.
  3. Whisk milk and egg together until incorporated in a separate bowl.
  4. Mix wet mixture into the dry flour mixture until well incorporated.  The mixture should be sticky. Put plastic wrap over top and refrigerate the bowl for 30 minutes.
  5. Put water in a large pot and bring to a boil.
  6. When the dough has rested 30 minutes, add dough to an electric mixer with the shredded white bread. Using a dough hook, knead 10 minutes until bread bits are well incorporated.
  7. Divide into 2-4 parts, depending on how big your stock pot is. Roll into logs and place into boiling water together. Reduce heat and simmer for 20-30 minutes. You can check doneness by taking one out and slicing it through the middle. It should be cooked and not doughy inside. If it’s still doughy, simply add the halves back into the pot.
  8. When finished cooking, remove the dumplings from the water and cut into slices to serve.

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Find More Recipes


  • 1 wild goose
  • 2 tablespoons vegetable oil
  • 1 orange, sliced in half
  • 1 yellow onion, sliced in half
  • 1 apple, quartered
  • salt

For the brine

  • 1 gallon water
  • 3/4 cup salt
  • 1/2 cup sugar
  • sage, bay leaves, rosemary, peppercorns, juniper berries, orange peels, and other herbs used with poultry (you can’t mess up this herbed brine, any herbs work!)

Czech style Bread Dumplings

  • 5 slices soft white bread
  • 3/4 cup milk
  • 1 large egg
  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon baking powder

Serving Suggestions

Serve goose with dumplings, pan juice, jam, and red sauerkraut. Pairs well with medium bodied red wine!