Cooking Goose at Home or in the Camper

Gooserole Supper for Family or for a Crowd

Mar 14, 2009 Hildra Tague

Whether eaten as a legacy Thanksgiving feast, supper in the camper, or a change from the usual evening meal, Gooserole makes a delicious main dish.

Sometimes hunters bring home meat and there is a moment of wondering what to do with it. Never wonder with this Gooserole Recipe close at hand when you find goose or other poultry at your kitchen counter.

Or you may buy or raise goose in some places, and can enjoy this casserole for supper.

Cookware Needed

  • In order to cook the goose, a large pot (outdoors if camping, or well-ventilated if inside)
  • If inside, large pot for boiling, slow cooker or turkey pan
  • Large mixing bowl for combining all the ingredients
  • Large casserole dish, holding up to 4 quarts
  • Measuring cup

Ingredients for Goose Casserole

  • 4 cups diced goose meat (or other similar poultry)
  • a cup or two of the broth you cooked it in, strained to make it more clear
  • 4 cups or more of cooked noodles or rice
  • 1/4 cup of butter or your favorite oil to saute celery and onions
  • 1 cup or more diced celery
  • a whole diced onion, more or less as preferred
  • 1 cup Parmesan Cheese
  • 2 cans cream of mushroom soup (without adding water)
  • 1/2 teaspoon or more garlic powder (or try fresh garlic)
  • salt and pepper and other spices of choice to taste

Instructions for Preparing Casserole with Goose Meat

  1. Cook the goose. Best if done outside or in well ventilated place since it can be a bit strong while cooking. It can be boiled in large pot, in slow cooker, or in turkey pan. This cook prefers boiling.
  2. Cooking goose the day before making gooserole allows for airing out the kitchen and is often more convenient for one's schedule. Use some now and some later for another recipe.
  3. After cooling a bit, pick meat off of bones so your food will be boneless.
  4. Cook the rice or noodles (or find them leftover in your fridge).
  5. Saute celery and onions in butter or your favorite oil.
  6. Mix all ingredients in a large bowl.
  7. Pour into large casserole dish (can use two metal or glass pans if desired.
  8. Cook at 350 degrees for at least 20 minutes.

Serving Variations

  • Feel free to add ingredients you love.
  • You can add mushrooms to the celery and onion saute pan.
  • If your family prefers tomato sauce to mushroom sauce, substitute creme of tomato soup.
  • Some like to add cheese just before serving.
  • For more moist dish, add more liquid when pouring into casserole dish.
  • A cook can add 1 cup or so of bread crumbs to top of casserole before cooking.
  • Have fun adding your favorite spices while mixing in large bowl.
  • Top the casserole with nutmeg or allspice, sprinkled parsley.

Gooserole is a great casserole made from goose meat or other poultry. It can be prepared at a campsite or at home for supper. The bird can be cooked the day before, cooked, deboned, ready to make a casserole the next day. This two-day method makes it an easy process. It goes well with homemade bread. The next time hunters come home with birds or goose, celebrate by cooking your goose into a gooserole!

The copyright of the article Cooking Goose at Home or in the Camper in Recipes is owned by Hildra Tague. Permission to republish Cooking Goose at Home or in the Camper in print or online must be granted by the author in writing.
Goose for Supper, o0o0xmods0o0o Goose for Supper
   
What do you think about this article?
NOTE: Because you are not a Suite101 member, your comment will be moderated before it is viewable.
post your comment
What is 4+6?