Goose with Prune Stuffing

    3 hours 30 minutes

    When the occasion demands it you will have no finer feast than barbecued goose. This is an old English recipe and is simply amazing.

    2 people made this

    Serves: 8 

    • 1 (5kg) whole goose
    • 2 teaspoons sea salt
    • 1 teaspoon dried marjoram
    • 250g coarsely chopped prunes
    • 1 cup (250ml) white wine
    • 2 cups diced peeled apple
    • 1 1/2 cups fresh grated rye bread
    • 2 tablespoons raisins
    • 1 tablespoon fresh lime juice
    • 1 teaspoon white sugar
    • 1/2 teaspoon salt
    • 1/3 teaspoon ground cinnamon

    Preparation:30min  ›  Cook:3hours  ›  Ready in:3hours30min 

    1. Rinse goose and pat dry. Remove excess fat. Sprinkle with salt and marjoram inside and out. Prick skin all over with fork. Place goose breast side up in a roasting pan. Place pan in center of barbecue grate. Add 2 cups (500ml) of water to roasting pan.
    2. Barbecue covered 2 1/2 to 3 hours or until tender. To crisp goose increase barbecue temperature to High for last 15 to 30 minutes. Remove goose from barbecue. Reserve fat for gravy. Let goose stand for 15 to 20 minutes before carving.
    3. To Make Stuffing: Place prunes and 1/4 cup white wine in a large bowl. Soak for 5 minutes. Add apples, grated rye bread, raisins, lime juice, sugar, salt and cinnamon. Mix well. Place in a roasting pan. Cover with foil and barbecue indirectly over medium heat for about 40 minutes. For crisper stuffing barbecue uncovered.
    4. To Make Gravy: In a saucepan mix remaining 3/4 cup wine, 1/2 cup (125ml) water, 3 tablespoons reserved goose fat and 3 tablespoons stuffing. Press stuffing to dissolve and use as thickener for gravy. Bring mixture to boil; simmer for 5 minutes stirring constantly. Strain gravy and season with salt.

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    Reviews in English (1)


    I'd just like to say that this is a fabulous recipe, a grand experience in the tradition of Merry ol' England. The stuffing alone is phenomenal! The bird, stuffing and gravy together...WOW! Highly recommended! Thanks, Christine L.!  -  24 Dec 2002  (Review from Allrecipes USA and Canada)