Cook my goose

[Valley Oak]

I just bought a ten pound, frozen goose at Oliver's today and I have no idea how to cook it!

Can anyone please give me their favorite, proven, fail-safe recipe on how to cook a goose? I will greatly appreciate it. We eat goose less than once a year so it's got to work the first time around (besides, those darn birds are expensive).

Thank you,

Edward

[mykil]

BRING IT BACK AND FIND A FRESH ONE DUDE!!!!



I just bought a ten pound, frozen goose at Oliver's today and I have no idea how to cook it!

Can anyone please give me their favorite, proven, fail-safe recipe on how to cook a goose? I will greatly appreciate it. We eat goose less than once a year so it's got to work the first time around (besides, those darn birds are expensive).

Thank you,

Edward

[Rucira]

dig a hole. bury it. after about a day build a fire on the ground above it til it smells cooked.:2cents:

[Valley Oak]

Where can I find a fresh one?

Edward


BRING IT BACK AND FIND A FRESH ONE DUDE!!!!

[mykil]

try Willie bird turkeys, they usually have one or two fresh ones on hand. if its for x-mas you can order a fresh one and pick it up cooked or not cooked but fresh for sure. Geese are along the lines of duck, when cooked you can expect around half on the weight to be cooked off. Thus you need more before you start, or at least have some other staples around such as the almighty ham. As far as cooking goes hot and steady, keeping it wet at all times goes without saying. Stuffed or not stuffed. It is all the same, I like it best cooked over 400 degrees just to burn that excess fat right from under those bones!!! Although I am a vegetarian now, I still know how o cook the fowl little beasts!! MMMM get some fresh cranberries, get a couple of pomegranates, its alwayz a blast getting the little juice seeds out of those, get some brown sugar, and a little juice of your choice, and cook them on the stove top and WOW cranberries and pomegranates really go good together drizzled all over fresh goose! I never liked to stuff the goose, it really makes the stuffing a little too oily, but to each his own ya?<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p>



Where can I find a fresh one?

Edward

[mykil]

On another note, you might want to hold off on using the fat to make the gravy from the goose. Allot of people make this particular mistake and really have a bad experience with the goose in general. This is why the turkey is way more popular than even the little duck. The fat content is way high. The best way to describe making the gravy with the goose is thus. Drain the fat, discard. After you do this you may use the little crumbles under the goose and once you slice the goose you may use this juice to make you self a small gravy. It is not going to be a large one like if you where using a turkey so don’t even try. A little gravy that has a great taste is allot better than a really greasy!!! Most people have a bad experience with cooking geese and the ducks, this is why they a re not that popular in our society today, if you take the time to learn and do it right they can make for really tasty meals. Another trick is to serve them with other supplements that will absorb and mix with the oily texture like with mash potatoes. Not on the side but directly on top, sort of like they are being served as one dish. Drizzling the gravy around those, thus enticing you to dip when needed In the gravy and drizzling the cranberries directly on top of the sliced goose is also really tantalizing to boot. I should have my own show!!!!! Also make sure to really make the outside crispy in the last forty minutes of cooking take the foil on the bird and let it crisp the outside really nicely. That has to be the best part and should be at least one slice per plate.

[mykil]

AS far as a little gravy goes, well lets call it a sauce and not really a gravy, take that pan that you cooked the little bugger in and set it right on the stove top on med heat, Mince a clove or so of garlic, [and I do mean mince this is a sauce for god sakes] and put about a half cube of butter In the pan [that you have drained the fat from and discarded] with the garlic let it sauté for a few, getting it nice and hot. Drop about a cup of red wine in there and let it do its thing! Reducing this little bit and finally pouring it off in a small pot on the stove. Take the juice from the little goose after you slice the little sucker up and pour into the pan and reduce the sauce on low heat for as long as it takes to be consistent with what your particular needs be. [Twenty Minutes] Throw some chopped chives or green onions at the end to give it the appearance you may desire. You wont have to use any brue or cornstarch for this if the intention is to just drizzle around the meal itself. Salt and fresh ground pepper to taste and you are off! Simple and tart to go with the cranberry/pomegranate sauce you have already prepared!

[Rucira]

i wouldnt eat it. just let the dog eat it raw. Oliver probly wiped his bee hind with it edward.

Can anyone please give me their favorite, proven, fail-safe recipe on how to cook a goose? I will greatly appreciate it. We eat goose less than once a year so it's got to work the first time around (besides, those darn birds are expensive).

Thank you,

Edward[/quote]