Baked Goose with Merlot Glaze is an amazing discovery. Once you have it, you will not want to entertain without serving these tasty, classy finger food picker uppers. Thank you Mark Wolfskill from Pheasant Valley Farm, Robesonia, PA for sharing your goose breast recipe with us. Check out Mark’s bird farm, bird hunting, dog training and shooting opportunities here www.PheasantValleyFarm.com. To purchase two key ingredients, Venison Burger and Steak Seasoning Rub and Merlot Fine Wine Jelly, visit www.SportsmansTable.com.
Baked Goose with Merlot Glaze
By August 16, 2013Published:
- Yield: 25 Servings
- Prep: 10 mins
- Cook: 1 hr 10 mins
- Ready In: 1 hr 20 mins
Serve this delicious appetizer warm or cold on a slice of French Bread with cream cheese and a dollop of Merlot Fine Wine Jelly on top. Or serve baked goose as a roast for a special meal.
- 6 goose breasts
- 2 Valencia oranges, or navel oranges
- 2 tbs. Venison Burger and Steak Seasoning Rub Sportsman's Table Item #CY3626
- 2 -6 oz. jars Merlot Fine Wine Jelly Sportsman's Table Item #MWJ01
- 1 tsp. dried parsley
- 1 tsp. dried sage
- 2 -8 oz. packs cream cheese
- 1/2 tsp. Far Out Feather Dust Sportsman's Table Item number MG111
- Place goose breast in baking dish. Squeeze orange juice over fillets. Sprinkle Venison Burger and Steak Seasoning and Rub on both sides of fillets. Cover and bake 1 hour at 350 degrees. If baking in a covered roaster pan, goose may cook faster. Be sure to check it in about 45 minutes. Uncover and brush with Merlot Fine Wine Jelly to serve as a roast. Continue baking for a few more minutes as glaze heats and melds with the meat. Remove and slice thinly across the grain. Or, after initial baking, remove and slice for appetizer servings. If serving as appetizer, mix cream cheese with Far Out Feather Dust seasoning and smear on crusty baguette slices, add goose meat and a dollop of wine jelly on top.