What Does Goose Taste Like? Does it Taste Good?

Have you ever wondered what it’s like to taste a goose? Well, wonder no more.

Despite their massive size and bold honking, geese are often eaten as food – making them one of the few animals that actually get bigger when cooked.

But before your curiosity (or appetite) leads you down the road of plucking feathers and carving out roasted breast meat, let’s first explore what a live goose tastes like when freshly prepared raw.

From its juicy texture to its unique flavor profile, sample this feathered fowl if you dare – we’ve got all the details here so you can make up your own mind about whether or not this wild game bird should be eaten.

What’s Exactly is Goose & Goose Meat?

Geese are members of the Anatidae family, along with ducks and swans.

They have long necks, wide wingspans and webbed feet, which makes them excellent swimmers.

Plus, their plumages can be quite attractive with white bodies, black tails and blue-ish gray heads.

Geese can also bond with people when given proper training.

When it comes to food, goose meat has a unique flavor that stands out among other poultry like chicken or duck.

It’s mild sweetness is key when cooked properly – making for a delicious main course when served alongside roasted potatoes or vegetables.

Unfortunately, it’s usually more expensive than the cost of other poultry because only certain parts are edible (such as the neck).

Not only does goose meat taste great but it’s also packed with lots of health benefits too.

High in protein to build muscle mass while providing high doses of B-complex vitamins such as niacin and riboflavin; this type of meat is perfect for those looking for an energy boost.

Not to mention that it’s relatively low in fat compared to pork – so feel free to indulge guilt-free every once in awhile.

What Does Goose Taste Like?

First things first: yes, there are some similarities between duck and goose.

Both birds have light-colored meat – often described as being “clean” or “mild.

” But cooking them is not quite the same: because geese tend to be larger than ducks, their meat has a tendency to dry out quickly if overcooked.

When it comes to flavor, though, goose stands apart from other poultry.

Its meat has a much richer taste than that of a chicken or turkey; many describe the flavor as being reminiscent of beef.

The fat content is also much higher than other poultry breeds (and wild geese in particular contain more fat than farm-raised birds), so that adds an extra layer of juiciness and flavor when cooked properly.

That said, the true essence of goose lies in its texture rather than its taste.

Goose meat is dense and chewy yet tender at the same time – not nearly as delicate or flaky as that of duck or other fowl.

That makes for a satisfying eating experience; especially if you roast it up just right with some buttery potatoes and herbs.

Of course, there’s no one definitive answer to the question “What does goose taste like?” Everyone’s palate is different, so your experience may vary depending on where the bird came from (wild vs farm-raised), how old it was when butchered (older birds tend to be tougher), and how well you cooked it (too little heat = tough meat).

How to Cook and Serve Goose Meat?

For the best possible experience, try roasting your goose over medium heat for about 1 ½ hours – or about 20 minutes per pound.

To ensure that the meat comes out tender and juicy, baste it with a bit of olive oil and some herbs every 10 minutes or so.

For an added layer of flavor (and a crispy skin), you can also brush on a glaze made from honey and garlic before it goes in the oven.

If you’d prefer to fry up your goose instead, you’ll need to trim off any excess fat first; otherwise it will splatter all over your kitchen.

Once that’s done, heat some butter in a large skillet until it begins to brown, then place the goose pieces inside and cook for 8-10 minutes on each side.

Feel free to add in some chopped veggies while cooking as well – they’ll take on the delicious flavors of the goose fat and help keep everything moist.

Finally, if baking is more your style, use an oven-safe dish and cover with aluminum foil before cooking at 350°F for 1 ½ to 2 hours.

As with roasting, we recommend basting every once in awhile for extra juiciness.

Try some simple ingredients like lemon juice or wine for seasoning – just remember not to overpower the meat’s delicate flavor.

Whichever cooking method you choose, be sure to let the goose rest covered with foil once taken off heat so its juices have time to redistribute throughout the meat.

Then carve and serve with mashed potatoes, vegetables and stuffing.

Add a light salad or steamed green beans too and voila: Goose à la Familiale is ready to devour.


Goose meat is a unique and delicious experience.

It has a flavor that is similar to chicken or turkey, but with a richer, more intense taste.

The texture of goose meat is tender, juicy, and chewy, making it an ideal choice for roasting or braising.

Whether you’re looking for something different to serve on the holidays or just want to try something new, goose is definitely worth trying.

With its unique flavor and texture, goose is sure to be a hit at your next dinner party.