******CALLING MOONDOG******* Goose recipe

[IlanaK]

I saw on another thread that you are having goose for christmas. So are we (bought from a lovely famrer at our local market), but I have never cooked it before! Any tips???

I think she's planning to have a turkey crown, now.

The one thing with goose is the high fat content, so you have to prick it all over, over and over again so that the fat drains off. Concentrate on the underbelly bit, around the 'waist' level which is particularly fatty.

I find that something acidicy with goose is good to cut through the fattiness - what are you serving with it?

I rub sea salt all over the skin which makes it lovely and crispy when cooked.

Well, I was going to serve it with roast potates, brussel sprouts in chestnut butter (a la Jamie Oliver) and peas (mostly for the kids). We also have some proper pork sage and onion stuffing from my wonderful pork farmer and some chipolatas with bacon from same supplier. I was not going to stuff the goose, but do the stuffing seperately. I also have a lovely jar of organic bramley apple sauce that says it is nice with goose.

When I roast chickens (which I do regularly), I lay them on a bed of celerly, onnion and carrots to raise it up from the fat and juice (also a la Jamie Oliver), so I planned to do this with the goose. Then discard the veg of course.

I've never eaten goose. What does it taste like? Is it gamey?

Yes, the apple sauce - as long as it is not too sweet, will be lovely with the goose.

For some peculiar reason, I always like gooseberries with goose - maybe its because of the names

But a good tart apple sauce would be nice too!

No idea! I have not had it before either. Dh wanted it this year. But I nkow the farmer is excellent so I am sure it willt aste good if I cookit right. The thing is bloody huge though so there will be lots of leftovers! And at the huge cost it was, I am not wasting any so I had better come up with some new recipes for leftover goose!

Bauble - goose is quite close textured, so more meaty than most poultry. Has a slight gaminess, but not too much. I find it a bit like the brown turkey meat in flavour, but like red meat in texture, if that makes any sense

Ikank - there is not actually that much meat on goose - it is mostly bone structure which gives it its size! So I wouldn't bank of their being too many left overs

I would think the biggest goose would serve 8 people generously - so I suppose it just depends how many of you there are!

Ilana....
Sp glad you have spurned the easy way of the dreaded turkey crown.

I am going for a hybrid of the second of three recipes that French Kiss gave in the foodie thread and a Delia Smith one-it has two stuffings.One is pork and apple,the other prunes.
Also with it are prunes soaked in Armagnac.

I don't think I have had goose before.
My sister (in France) is doing one with potato stuffing (as it seems are others on the foodie thread) which seems a bit weird to me.

Hope I can stir my appetite-I just feel sick thinking about food at the moment. Hope to God I am not pg!!!!

Thanks.

I'm assuming that though they're huge beasties to look at, they 'shrink' as the fat cooks off?

Your idea sounds very nice by the way,although must admit to wincing slightly at mention of a jar.........

I know - shame on me for the jar! Actually, I had just planned on gravy, but my mum bought me the jar the other day so I thought I would use it. I have a tonne of organic apples sat waiting to be used though so I think I will make a nice apple pie for boxing day.

I am glad to hear that there won't be that much left over really.