Roasted Geese With Wild Rice

Along with serving suggestions, on three cards.

From the box of D.W. from Cedar Falls, Iowa.

Preparation for Roasting Three Geese (WILD)

Clean & thaw the geese. Salt the birds’ interiors–place a small onion in each–arrange birds side by side on their backs in the bottom of a roaster.

Do not use a rack in the roaster. The flecks of crisp brown skin that cling to the bottom of the roaster are valuable to the sauce that’s going to be made later.

Grate the rind off a large orange, keep the gratings–cut the orange in half, and set the pieces beside the birds.

Add 1 c. good California Burgundy and 1 c. water–sprinkle on salt & pepper and cover the roaster.

Oven 300 deg.–check oven in 1 hour–add liquid if needed, prefer Burgundy over water. Add half a cube of butter for the flavor of sauce. Geese should be done in 1 hr. 45 min.

When removing the roasted geese from the roaster drain well; save the juices and use this liquid to pour over the wild rice dish.


Wild Rice

1/2 c. wild rice
1/2 c. long-grain white rice
1/4 lb. sliced fresh mushrooms
1 Tbsp. grated orange rind
1 Tbsp. minced onion
1 Tbsp. chopped parsley
2 Tbsp. cooking oil
1 Tbsp. butter

Saute the onion in the butter–add it to the wild rice and cook it according to the directions on the package. While the wild rice is simmering, start the white rice in another pot, slice the mushrooms in 1/8″ thickness and saute them in the oil. Ten minutes before the wild rice is done add the white rice, mushrooms, orange rind, and parsley.

When the rice mixture is ready, douse it with the sauce and serve.


With the geese serve fresh green beans with slivered almonds, a green salad with a wine-vinegar and oil dressing, and a basket-full of good sourdough French bread. Serve for a drink Cabernet sauvignon. Dessert is a simple vanilla ice cream topped with toasted coconut and a jigger of anisette.

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