Looking for a holiday recipe that’s a little different from the traditional ham or turkey? We tried our hand this season to cook up a holiday goose. While the dish might strike us as strange, it’s a holiday tradition in Germany. So if you’re ready for a new challenge, give this recipe a shot.
- 10 lb. goose
- 1 sour apple, sliced
- 1 onion, quartered
- 1 T marjoram
- 1 T mugwort
- 2 t pepper
- 2 t kosher salt
To start, prep your goose by trimming off the excess fat, the neck, and the wing tips at the second joint. Rinse it and pat dry.
Preheat your pellet grill or smoker to 350° F for 5-10 minutes.
While you’re waiting, stuff the body cavity of the goose with pepper, mugwort, marjoram, onion, and apple slices, starting with the spices. Fit as many of the onion and apple slices in as you can, but you may not use them all.
Salt the outside of the goose with the kosher salt on all sides.
Place breast-side up in a Square Dutch Oven or 14″ Dutch Oven, depending on the exact size of your goose. Then place the Dutch oven in the heated pellet grill. Smoke at 350° F until the internal temperature reaches 165° F, about 90 minutes.
When your goose is cooked through, let it rest for 10-15 minutes, then slice and serve.
Pro Tip: You can use the juices in the Dutch oven for a delicious gravy or stock.