Rotisserie Goose with Buttered Brandy Sauce

Succulent and sweet, serve these geese in the summer with buttered corn and a fresh tomato salad. In the winter, serve geese with Sherried Whole Tomatoes and Fresh Corn Pudding.


  • 2 (4-pound) geese
  • 1½ cups brandy, divided
  • Coarse kosher salt and cracked black pepper to taste
  • 1 cup (2 sticks) unsalted butter
  • 2 teaspoons thyme
  • 4–6 strips bacon (optional)
  1. Lightly coat geese with ½ to ¾ cup of brandy. Sprinkle inside and out with salt and pepper.

  2. Follow manufacturer's rotisserie directions: secure clamp and fork at one end of rotisserie rod, slide rod through center of meat (attaching some of the skin from the front and back of the geese). Attach the other fork and secure clamp. Make sure geese are balanced. Tie up loose wings and legs with string. Rotisserie cook at 300°F over pans of water with the lid closed.

  3. Melt butter and add remaining brandy and thyme. Baste geese every 15 to 20 minutes, especially breast meat. If breast meat is getting too cooked, place 2 or 3 slices of bacon over the breast and secure with toothpicks.

  4. Geese are done when leg joints begin to move easily and fall apart. Internal temperature in thigh will be about 170°F to 180°F. Let rest for 10 to 15 minutes and carve.

Throw Another Bird on the Spit

Rotisserie cooking is slow, requiring attention and basting every 20 minutes or so. So for all the effort, why not spit two birds at a time instead of just one? Invite some friends over and enjoy!

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