Reviewed: Feb. 5, 2013

The flavor in this recipe was amazing. The glaze didn't overpower the bird, but every bite definitely had a nice citrusy flavor. It took significantly longer than the recipe time indicated to cook (I used two very large breasts), and it wasn't notably juicy and tender. I basted it approximately every 10 minutes. It was excellent and I will definitely use this recipe again should I come into some more goose in the future.

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Reviewer:

sbos01

Reviewed: Oct. 25, 2012

Delicious!! Our husband had a very successful first goose hunt and we were unsure of what to do with the meat. I was a bit leery that it might be too gamey but it was delicious! Our 15 month old ate a full adult portion and my FIL requested me to make this for him to take to the boys on their next hunting trip. I didn't change a thing and it was perfect. Thank you!

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8 users found this review helpful

Reviewer:

Lece

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Stockholm, Stockholms, Sweden

Reviewed: Oct. 24, 2011

This recipe was excellent. We marinated the goose breasts over night in orange juice to reduce the gamey taste. Cooking time was closer to 1 hour. We will definitely be serving this dish again!

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5 users found this review helpful

Reviewer:

Randy Osborne

Reviewed: Jan. 30, 2011

Hi, I was looking for a new recipe for elk. When I found this one, Danelle and I decided we'd give it a go. Absolutely delicious!! The orange glaze enhanced the elk steak perfectly. We are very happy with this recipe and will definitely use it more. Thank you.

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Reviewer:

Danelle~n~Tim

Reviewed: Jan. 6, 2011

this was my first try at cooking goose. and if i were to make it again, i would cook it in a dish with a lid. Keep the moisture in! and the 30 minutes at 350 would be 30 minutes on 400... because it takes more than 350 degrees. my goose (steak) tasted really good with the glaze though. my wife was game for the goose until it was cooked. then she chickened out. pun intended.

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Reviewer:

Beth and Luke

Cooking Level: Intermediate

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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Reviewer:

Cooking Level: Intermediate

Home Town: Defiance, Ohio, USA

Living In: Grand Rapids, Michigan, USA

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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4 users found this review helpful

Reviewer:

amy

Cooking Level: Intermediate

Living In: Wilkie, Saskatchewan, Canada

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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Reviewer:

JAKOBSMOM

Cooking Level: Expert

Home Town: Winslow, Maine, USA

Living In: Winthrop, Maine, USA

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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26 users found this review helpful