Goose for Dinner

[rob.i]

Im thinking of trying goose at christmas ,Ive never tried it before any recipes or comments on taste appreciated...thanks rob

[chesters1]

their nice but greasy, cook it with a rack underneath.

spent 2 weeks plucking the devils when i was younger ,the farmer chopped of their heads and i and another person plucked them ,my fingers were bleeding at the end when they were finished ,never again.

i decided they were better pets than food so we had one for 25> years

 

[ 15. December 2004, 07:05 PM: Message edited by: chesters1 ]

[jeepster]

theres hardly any meat on them, an average size one will barely feed two. we had one last year and were both seriously underwhelmed

[kendo]

jeepster:

theres hardly any meat on them, an average size one will barely feed two. we had one last year and were both seriously underwhelmed

jeeps you sure it wasn't a sparrow

[chesters1]

its all fat they rarely fly so dont need muscle except for a quick bat at you when your backs turned or to beat up their water bowl when it annoys them

[Scapanapper]

Hi Rob

I have kept geese for the last few years and have usually had a few for the oven and some for friends.

A 3.5 kilo Gander (oven dressed) will feed 4 to 6 folk depending on how greedy you are. A goose is normally smaller and hence less meat.

The best tip for cooking is to roast it slowly upside down on a trivet as they do tend to have a lot of fat compared to turkeys or chickens. This keeps the breast moist and tasty.

 

I personally prefer geese to turkey but am in the minority in our house hold.

 

I agree with Chesters about the plucking and I average about 2 hours per bird.

 

Unfortuneately I don't have any this year so it is the Turkey again.

 

Cheers

Scapa

 

[ 15. December 2004, 07:33 PM: Message edited by: Scapanapper ]

[chesters1]

too much plucking

[ayjay]

Scapanapper:

 

The best tip for cooking is to roast it........ upside down on a trivet ........ This keeps the breast moist and tasty.

The same applies to chicken, (and probably turkey) I always roast chickens breast down and turn them over for the last half hour to get the skin crispy.

[tugmistress]

we must be lucky then, we have a friend who shoots the wild ones that are migrating and always brings us some. They are too big for the 3 of us so we just cut out the breast meat and it's a lot less plucking! The 2 breasts off 1 bird will feed us a whole meal, we either roast or throw it in a stew though what stuart does with it other than that i do not know.... sure he will reply next, i just sent him to his comp ha ha ha. (yes, he does all the cooking in our house)

[Brid Chucker]

If it's a wild or free range goose then go for it Rob lovely meat very tender and as long as you remember to take the fat out of the chest cavity not too greasy, however as like most things intensive farming takes away the flavour reduces the meat tenderness and adds the chemicals. I guess we are spoilt up here as we have a friend who shoots deer, geese and ducks, and is an avid salmon fisherman so we have a freezer full of all the above

 

 

Stuart