Reviewed: Jul. 19, 2009

I don't know that it was glazed, but it definitely added a sweet orange flavor to the meat. If you don't like goose, you won't like this recipe. DO NOT overcook goose. It makes the meat taste like liver. At a half hour the meat was like a medium rare steak. Next time I make it I'm going to add a little more brown sugar. My wife refuses to eat wild game, but the one of my kids that likes food and the neighbors loved it.

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Cooking Level: Intermediate

Home Town: Defiance, Ohio, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: May 22, 2009

it might be that I just don't like goose, but I thought it was not tender AT ALL it was tough and leathery, however I had never had goose before this, my husband went out killing geese and I felt I had to vindicate him by cooking his kill, but no it was not good. I am not looking forward to goose hunting season.

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amy

Cooking Level: Intermediate

Living In: Wilkie, Saskatchewan, Canada

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Reviewed: Dec. 6, 2008

My husband is always bringing home wild game and waiting in eager anticipation for me to come up with some magical way to prepare it! This is absolutely the best recipe I have found for goose breast! He was pleasantly surprised with this dish and said it was better than he thought it would be. The sauce complimented the meat perfectly and the only ingredient I lacked was the caraway...it was great without it. I don't know if this makes a difference or not but my husband insists on soaking the goose breast in milk for a couple days and then juice (apple, cranraspberry, etc.) for a day or two. He says it removes the gamey taste. Thanks for a great, easy recipe. We will definately use again!

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JAKOBSMOM

Cooking Level: Expert

Home Town: Winslow, Maine, USA

Living In: Winthrop, Maine, USA

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Reviewed: Nov. 14, 2008

We make wild goose with this glaze all the time. It's easy and it's good. If you don't like gamey meat, you probably aren't going to like gamey meat with this glaze. The glaze compliments the flavor, rather than over powers it. I never pay attention to the length of time we cook it, but just check on it occationally. But don't let it dry out!

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LMF443

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2008

Really a nice recipe for wild goose. All three of my children gobbled it up! It didn't overpower the meat but did a nice job adding flavor!

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Darla

Cooking Level: Expert

Home Town: Pattersonville, New York, USA

Living In: Hartfield, Virginia, USA

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Reviewed: Jan. 16, 2008

This recipe was way too tangy to be mixed with the gamey quality of the goose, and it didn't make it tender at all. Also, it took closer to an hour to cook, not 30 minutes. I won't be making this again.

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MaryBeth

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Reviewed: Jan. 1, 2007

Dear friends, I had family over for dinner and surprised them with Christopher's recipe. Four out of the five sitting at the dinner table gave me the thumbs up! Great dish!

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La chef

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Reviewed: May 7, 2004

This just didn't work for us. I don't like goose anyway, but my husband had one in the freezer from NoDak and I wanted to try something that would work. He didn't like the orangey taste, and I didn't like it so dry and untender.

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