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Serves: 6

Stuffed Goose

Prep Time
30 min.
Cooking Time
3 h
Method
Indirect
Prep Time
30 min.
Cooking Time
3 h
Method
Indirect

Ingredients

Stuffed  Goose 346X318
  • 3.5 Kg goose
  • BBQ rub:
  • 6g cracked black pepper
  • 15g herbs de Provence
  • 25g brown sugar
  • 15g sweet pepper
  • 25g salt
  • 10g garlic powder
  • 4g chilli flakes
  • Stuffing:
  • 60g onions
  • 15g garlic
  • Knob of butter
  • 50ml white wine
  • 3 eggs
  • 200ml thick cream
  • 10 slices white bread
  • 200g dried fruits e.g. apricots, cranberries
  • 20g parsley, finely chopped
  • 20g thyme, finely chopped
  • 20g cinnamon, ground
  • Salt and pepper

Instructions

    Serve your family the perfect stuffed goose off a Weber barbecue.

    In the kitchen:
    • To prepare the stuffing, dice the onion and garlic then soften in a pan with a little butter.
    • Deglaze with white wine and pour into a mixing bowl to cool down.
    • Dice the dried fruits into small cubes, then cut up the bread into small cubes, roughly 1 x 1cm.
    • Beat the eggs with salt and pepper, add the cream and fruits and mix until smooth.
    • Then add the bread, chopped parsley, cinnamon and thyme to the mixture.
    • Let everything rest for about 15 minutes.

    To prepare the goose: Firstly combined together the ingredients for the BBQ rub in a bowl. Then wash and dry the goose and cut off the wings. Rub the goose with the BBQ rub outside and inside. Fill the goose with the stuffing mixture and close it with kitchen string or wooden toothpicks.

    At the barbecue:
    • Prepare the barbecue for indirect heat, approx. 180°C.
    • Place the stuffed goose onto the Weber Rotisserie and place over indirect heat.
    • As goose is very fatty be sure to place a drip pan underneath to collect the fat, remember to check and empty during the cooking process if required.
    • Cook goose for approx. 3 hours or until the core temperature of the meat is 80°C
Ingredients
Instructions

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