Well, that may be misleading, but odd birds can be intimidating and I’ve known a few. Last Christmas we had smoked and roast pheasant and small ducks that were delicious. I didn’t get any feedback about cooking a rabbit for Easter, so thought I’d give you a roasting guide for goose.
Remove all the excess fat that you can pull off. They are very fatty. Don’t put any oil on it. Just rub salt, pepper and garlic in the cavity. Then throw in some celery, caraway seeds, and peeled onions, quartered. It is too oily to stuff. From 4-6 pounds, roast in a roaster at 325* 2 1/2 to 3 hours. Brown on top the stove first, drain off any rendered fat to use for pate’ later. When browned, cover to keep moisture in. You can eat goose meat tender rare. Sometimes, depending on size, the breast and legs don’t want to cook at the same time and you may check on it and separate parts for better cooking. Or, if you have a big enough dutch oven, you can cut up the goose and slow roast on top of the stove.
Best eaten with a purple plum sauce, cheesy mashed potatoes and dry roasted root veggies and a salad with a citrusy or ginger dressing. For bigger birds, oven roast 8- 10 lb, 3 1/2 to 3/3/4 hours. 12 to 14 lb, 4 to 4 3/4 hours. Yum.
But, the best thing about a goose is the liver pate’ .
Render 1/2 cup of the goose fat. Boil 1/2 lb of liver in enough water to cover. If you have a small goose, make up the weight with chicken or duck liver, and it will still taste great. Simmer 15 minutes and drain well. Put through a food processor with 1/4 medium onion. Mix with the fat and add 1 tsp round, dry mustard. (Make sure the mustard is fairly fresh. Too often we use so little dry mustard, it loses its taste.) 1/8 tsp ground cloves, 1/2 tsp sal, 1/4 tsp nutmeg and a pinch of cayenne pepper. Refrigerate 12 hours before using. It keeps for two weeks if you leave it alone that long.
Actually, the best way to enjoy goose, is to go to your daughter’s house and eat theirs after they’ve done all the work. That is what I’m doing today. Pictures, tomorrow. HAPPY EASTER.
Remove all the excess fat that you can pull off. They are very fatty. Don’t put any oil on it. Just rub salt, pepper and garlic in the cavity. Then throw in some celery, caraway seeds, and peeled onions, quartered. It is too oily to stuff. From 4-6 pounds, roast in a roaster at 325* 2 1/2 to 3 hours. Brown on top the stove first, drain off any rendered fat to use for pate’ later. When browned, cover to keep moisture in. You can eat goose meat tender rare. Sometimes, depending on size, the breast and legs don’t want to cook at the same time and you may check on it and separate parts for better cooking. Or, if you have a big enough dutch oven, you can cut up the goose and slow roast on top of the stove.
Best eaten with a purple plum sauce, cheesy mashed potatoes and dry roasted root veggies and a salad with a citrusy or ginger dressing. For bigger birds, oven roast 8- 10 lb, 3 1/2 to 3/3/4 hours. 12 to 14 lb, 4 to 4 3/4 hours. Yum.
But, the best thing about a goose is the liver pate’ .
Render 1/2 cup of the goose fat. Boil 1/2 lb of liver in enough water to cover. If you have a small goose, make up the weight with chicken or duck liver, and it will still taste great. Simmer 15 minutes and drain well. Put through a food processor with 1/4 medium onion. Mix with the fat and add 1 tsp round, dry mustard. (Make sure the mustard is fairly fresh. Too often we use so little dry mustard, it loses its taste.) 1/8 tsp ground cloves, 1/2 tsp sal, 1/4 tsp nutmeg and a pinch of cayenne pepper. Refrigerate 12 hours before using. It keeps for two weeks if you leave it alone that long.
Actually, the best way to enjoy goose, is to go to your daughter’s house and eat theirs after they’ve done all the work. That is what I’m doing today. Pictures, tomorrow. HAPPY EASTER.
5 comments:
Hi there this is kind of of off topic but I was wondering if blogs use WYSIWYG editors or if you have to
manually code with HTML. I'm starting a blog soon but have no coding skills so I wanted to get guidance from someone with experience. Any help would be greatly appreciated!
my page - http://canadagoosemall.info
This is really attention-grabbing, You're an overly professional blogger. I've joined your
feed and look ahead to searching for extra of your fantastic post.
Also, I have shared your site in my social networks
Look at my webpage ; canada goose uk
Hi! I know this is kind of off topic but I was wondering which blog platform are you using for this site?
I'm getting sick and tired of Wordpress because I've had issues with
hackers and I'm looking at alternatives for another platform. I would be fantastic if you could point me in the direction of a good platform.
Also visit my blog post - christian louboutin outlet
Hello there! This is my first visit to your blog! We are a collection of volunteers and starting a new project
in a community in the same niche. Your blog provided us valuable information to work on.
You have done a marvellous job!
My web page - http://www.cheapchirstianlouboutinshoes.com
Good day! This is my 1st comment here so I just wanted to give a quick
shout out and say I really enjoy reading your articles.
Can you recommend any other blogs/websites/forums that deal with the same topics?
Thank you so much!
My web site > nfl jerseys
Post a Comment