Goose - tips on cooking/stuffing etc

[PotPourri]

Eeeeek! We decided to be different and get Goose for Christmas, so it is now duly in the freezer, but we have no idea how to cook it etc. Any ideas?

You have to pierce the skin lots of times because there is loads and loads of fat and this helps it to escape but don't discard it as it's great for roasting potatoes. A fruity sauce or stuffing is good with goose as it is such a rich meat.

here is the Goose recipe for Xmas day! Enjoy

and yes you do have to prick it alot all over

It is good to roast it with a drop of water or red wine under the lid and uncovered for last 40 minutes. Keep spooning the juices all over the bird.You can add a little honey to the juces and when you spoon it over it will make it nice and crunchy.