Grilled Goose

This grilled goose is the perfect main course for any occasion. The skin is irresistible, the meat is tender, and the flavor of the glaze is the perfect combination of salty and citrusy.

My husband and I have been raising an African goose the past seven months so we could have it for Christmas Eve dinner for the family. We named him Frankie and he was just a tiny little gosling when we bought him. He was the cutest little thing. He was really fun to raise but as he got older, the noisier and meaner he got so it was time for him to become dinner.

He was not a fan of my youngest son. He would chase him and try to bite him if Sam got too close to him. It was quite comical, and I have many videos of those two tormenting each other.

None of us in the family had ever had goose before and we were all a bit skeptical. We were all pleasantly surprised at just how delicious it was! The meat is dark and resembles a beef pot roast in my opinion. It does not taste like poultry. Nothing like I was expecting but it was so tasty! My husband and I decided it was worth it to raise one a year because we enjoyed the whole process and the quality of meat, we were able to provide our family.

Ingredients

• 6-8 Pound Goose
• Orange
• Salt
• Pepper
• Garlic

Instructions

• Preheat the grill to 350 degrees and put a metal pan underneath the grate so that it can catch the grease. Do not skip this step.
• Spatchcock the goose so that it lays flat on the grill.

• To season it, squeeze the juice from one whole orange into a small bowl. Add the salt, pepper, and minced garlic to the juice. Whisk together.

• Using a basting brush, brush half of the orange juice mixture all over the skin.

• Put the goose skin side up on the grill.
• Baste with the rest of the orange juice mixer halfway through the cooking process.

• Grill for about 2 hours or until the most inner part gets to 165 degrees.

• Let rest for 10 minutes before carving it.
• Serve.