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How to cook GOOSE?
How to cook GOOSE?
My neighbor is a hunter and often brings us venison, but this week he brought us a GOOSE. It's cleaned and currently frozen.
I have no idea what to do with it. Have looked at a lot of recipes, but nothing was jumping out at me. Not sure if I want to roast/stuff it like a chicken or cut it up into some kind of stew. By size of the frozen ball, I'd say it's about 7-8 lbs.
If anyone has any ideas, let me know.
thanks,
I have no idea what to do with it. Have looked at a lot of recipes, but nothing was jumping out at me. Not sure if I want to roast/stuff it like a chicken or cut it up into some kind of stew. By size of the frozen ball, I'd say it's about 7-8 lbs.
If anyone has any ideas, let me know.
thanks,
janet
My Mom and Dad came for Thanksgiving when we lived in Utah. They brought a frozen goose that was raised by an uncle. Mom and I roasted it like you would a turkey. It was alright but only had dark meat, and not nearly as much meat on it as a turkey.
I had Duck L'Orange when I was in Paris one time. It was very good, maybe you cook a goose the same way.
I had Duck L'Orange when I was in Paris one time. It was very good, maybe you cook a goose the same way.
Goose is pretty much the only thing my mom cooked, she was more of a TV dinner mom.
We would have it several times a year. Always at Christmas and Thanksgivng and Mother and Father's days. My father is German and I guess it was served frequently when he was growing up in the 1930's-40's.
My grandfather (mom's dad) loved it too as does my husband.
My mom simply roasted it for a good long time. She would stuff it with yellow apples and serve the apples as a side dish.
Other sides included potato dumplings with goose gravy and red pickled cabbage.
She did roast for a good long time. Our birds were domestic and came from a local farm.
You probably shouldn't expect to get too much meat off of it. The farm raised ones served 6 adults with few, if any, leftovers.
I do have a recipe from Gourmet or Food and Wine that I can send you if interested. I could scan it at the office and email it to you.
We would have it several times a year. Always at Christmas and Thanksgivng and Mother and Father's days. My father is German and I guess it was served frequently when he was growing up in the 1930's-40's.
My grandfather (mom's dad) loved it too as does my husband.
My mom simply roasted it for a good long time. She would stuff it with yellow apples and serve the apples as a side dish.
Other sides included potato dumplings with goose gravy and red pickled cabbage.
She did roast for a good long time. Our birds were domestic and came from a local farm.
You probably shouldn't expect to get too much meat off of it. The farm raised ones served 6 adults with few, if any, leftovers.
I do have a recipe from Gourmet or Food and Wine that I can send you if interested. I could scan it at the office and email it to you.
I made a Christmas Goose once. ONCE.
1) Don't expect a lot of meat off of it. It looks like there's a lot there, but not so much.
2) It yields a CRAZY amount of fat that you constantly have to remove from the pan (mainly because it can be a fire hazard in the oven). Most cookbooks tell you to keep ladeling the fat out while basting it with a little of the fat.
The good news about the fat is that you can fry french fries or potatoes in it for a pretty nice flavor (same with duck fat).
I just found info on roasting times and temps in a cookbook and followed those.
It's got a heavier taste to it (think Duck) so I served root vegetables, lingonberry/cranberry sauce and the like with it.
The flavor was good but it was so much more work (and more costly) than duck or other fowl -- yeilding only a little meat -- that I haven't roasted a goose since.
But if it's free, roast away and enjoy!!
1) Don't expect a lot of meat off of it. It looks like there's a lot there, but not so much.
2) It yields a CRAZY amount of fat that you constantly have to remove from the pan (mainly because it can be a fire hazard in the oven). Most cookbooks tell you to keep ladeling the fat out while basting it with a little of the fat.
The good news about the fat is that you can fry french fries or potatoes in it for a pretty nice flavor (same with duck fat).
I just found info on roasting times and temps in a cookbook and followed those.
It's got a heavier taste to it (think Duck) so I served root vegetables, lingonberry/cranberry sauce and the like with it.
The flavor was good but it was so much more work (and more costly) than duck or other fowl -- yeilding only a little meat -- that I haven't roasted a goose since.
But if it's free, roast away and enjoy!!
*Another fine scatterbrained production
A wild bird is totaly different then a tame one you won't get much fat off of it. Do you know if it was plucked or skinned my bet it was skinned, so much easier. if so it will dry out every easy if you roasted it. There is a produst that is made for wild game I'll check when I go home for lunch that works good. I'll post when I get back.
Tom
Tom
Here's an approach for Rilletes that looks interesting
http://www.honest-food.net/blog1/2009/0 ... rillettes/
My absolute favorite way to enjoy goose is Rillettes d'Oie, a by-product of Foie Gras production, served with cornichon and baguette!
Cheers, RickG
http://www.honest-food.net/blog1/2009/0 ... rillettes/
My absolute favorite way to enjoy goose is Rillettes d'Oie, a by-product of Foie Gras production, served with cornichon and baguette!
Cheers, RickG
S/V Echoes - Coral Bay - St. John, VI
My dad didn't even bother with the bits of meat, he saved the fat as used it like butter on his breakfast bread.RickG wrote:Here's an approach for Rilletes that looks interesting
http://www.honest-food.net/blog1/2009/0 ... rillettes/
My absolute favorite way to enjoy goose is Rillettes d'Oie, a by-product of Foie Gras production, served with cornichon and baguette!
Cheers, RickG