| Author | |
Becky Parker
Forum All-Star
Joined: May 23 2005
Location: Michigan
Online Status: Offline
Posts: 2582
|
| Posted: Dec 14 2009 at 12:00pm | IP Logged
|
 |
|
My son and husband have told me they would really like to try roast goose for Christmas dinner. I've never had goose, let alone roasted one. Can anyone share a recipe? Also, is it chickenish or duckish in flavor  ? I hear duck is really greasy and that doesn't sound appealing to me.
__________________
Becky
Wife to Wes, Mom to 6 wonderful kids on Earth and 4 in Heaven!
Academy Of The Good Shepherd
|
| Back to Top |
|
| |
Carole N.
Forum All-Star
Joined: Oct 28 2006
Location: Wales
Online Status: Offline
Posts: 4484
|
| Posted: Dec 14 2009 at 12:31pm | IP Logged
|
|
|
I have never made roast goose either, but I do know that they sell goose fat in the stores here to make roast pototoes. I am interested in the responses you receive.
__________________
 Carole ... in Wales
|
| Back to Top |
|
| |
doris
Forum All-Star
Joined: April 24 2006
Location: United Kingdom
Online Status: Offline
Posts: 1103
|
| Posted: Dec 14 2009 at 2:34pm | IP Logged
|
|
|
I've done roast goose a couple of times. I used the recipe in teh Delia Smith recipe book but I can't copy it here as I lent the book to my sister.
The main thing is that you have to roast it in a deep pan on a rack so that you can get the fat off. It's true, it's very fatty so you have to drain the fat off regularly during cooking. (You can then keep the fat and use it for roast potatoes, yum!)
I'm not very good at recalling flavours but it was very yummy and not greasy because the fat all comes off in cooking. Maybe like chicken leg rather than duck? Certainly the meat is darker than chicken breast.
Worth it for a festive occasion IMO.
__________________
Home educating in London, UK with dd (2000) ds (2002), dd (2004), ds (2008) and dd (2011).
Frabjous Days
|
| Back to Top |
|
| |
JodieLyn
Forum Moderator
Joined: Sept 06 2006
Location: Oregon
Online Status: Offline
Posts: 12234
|
| Posted: Dec 14 2009 at 2:39pm | IP Logged
|
|
|
I haven't had goose, but that's the way my roommate in college made duck.. deep pan with the duck up on a rack so that the grease would cook out.. and the meat wasn't greasy at all when done that way.. but definately more moist.. more like the dark meat on a chicken than the breast.
__________________
Jodie, wife to Dave
G-18, B-17, G-15, G-14, B-13, B-11, G-9, B-7, B-5, B-4
All men who have turned out worth anything have had the chief hand in their own education.
-Sir Walter Scott
|
| Back to Top |
|
| |
guitarnan
Forum Moderator
Joined: Feb 07 2005
Location: Maryland
Online Status: Offline
Posts: 10883
|
| Posted: Dec 14 2009 at 4:14pm | IP Logged
|
|
|
Elizabeth is right, putting it on a rack saves the day.
We have made this Alsatian recipe very successfully.
If you don't like dark meat, don't make a goose. That's pretty much all there is.
__________________
Nancy in MD. Mom of ds (24) & dd (18); 31-year Navy wife, move coordinator and keeper of home fires. Writer and dance mom.
|
| Back to Top |
|
| |
SuzanneG
Forum Moderator
Joined: June 17 2006
Location: Idaho
Online Status: Offline
Posts: 5465
|
| Posted: Dec 14 2009 at 4:29pm | IP Logged
|
|
|
I've always wanted to roast a goose, but a butcher-friend of ours told me once that it's fatty and health-nut-husband wouldn't like it . But....still....want to try it, just never got far enough to look into it.
__________________
Suzanne in ID
Wife to Pete
Mom of 7 (Girls - 14, 12, 11, 9, 7 and Boys - 4, 1)
|
| Back to Top |
|
| |
Becky Parker
Forum All-Star
Joined: May 23 2005
Location: Michigan
Online Status: Offline
Posts: 2582
|
| Posted: Dec 15 2009 at 6:44am | IP Logged
|
|
|
Thanks for the rack suggestion and that sounds like a great recipe Nancy. I think I'm going to give it a try. Now I just have to find a store around here that sells goose!
__________________
Becky
Wife to Wes, Mom to 6 wonderful kids on Earth and 4 in Heaven!
Academy Of The Good Shepherd
|
| Back to Top |
|
| |
Paula in MN
Forum All-Star
Joined: Nov 25 2006
Location: Minnesota
Online Status: Offline
Posts: 4064
|
| Posted: Dec 19 2009 at 7:36am | IP Logged
|
|
|
We eat goose a lot, but I've never roasted it. I have two different recipes if you want them for the leftovers.
__________________
Paula
A Catholic Harvest
|
| Back to Top |
|
| |
Becky Parker
Forum All-Star
Joined: May 23 2005
Location: Michigan
Online Status: Offline
Posts: 2582
|
| Posted: Dec 19 2009 at 8:00am | IP Logged
|
|
|
I'd love them Paula. Thanks! I did buy a goose the other day. It is frozen. My dd went on line and found a recipe by Emeril that's looks pretty good. It's similar to the one Nancy linked to above.
Now I just have to decide what to serve with it. Nancy's recipe includes apples and we love cooked apples here, so that's one thing. I was thinking about wild rice and maybe green beans too.
__________________
Becky
Wife to Wes, Mom to 6 wonderful kids on Earth and 4 in Heaven!
Academy Of The Good Shepherd
|
| Back to Top |
|
| |
Paula in MN
Forum All-Star
Joined: Nov 25 2006
Location: Minnesota
Online Status: Offline
Posts: 4064
|
| Posted: Dec 19 2009 at 12:13pm | IP Logged
|
|
|
Becky Parker wrote:
| I'd love them Paula. Thanks! |
|
|
Here you go...
Tortilla Wraps
2 c chopped goose (actually, we use any kind of meat)
1 pkg taco seasoning
1 can coke or pepsi
1 chopped green pepper
1 can black olives, drained and chopped
1 – 8oz jar salsa
1 – 8oz pkg cream cheese
1 – 16 oz can refried beans
1-2 c cooked rice
approx. 8 – 6” tortilla shells
shredded cheese
Mix goose, taco seasoning, pepsi, green pepper, olives, half the salsa, cream cheese, and refried beans in a pot until the cream cheese has melted. Add the rice and mix together.
Spoon some of the mixture in the bottom of the shell. Roll and place seam side down in 9x13 lightly greased pan.
Sprinkle shredded cheese over top of shells. Bake 30 minutes at 350. Pour remainder of salsa over top and serve.
Goose Rice Bake (also works for Pheasant and Chicken)
2-3 c goose, cut into bite size pieces
1 pkg dry onion soup mix
1 ½ c minute rice
1 can cream of chicken soup
1 c milk
1 can french fried onions
Sprinkle dry soup mix into a greased 2 quart casserole dish (or a 9x13 pan). Sprinkle rice over soup mix. Place goose on top of rice. Mix cream of chicken soup with milk and pour over goose.
Cover and bake 75 minutes at 350.
Uncover. Sprinkle on onions and cook another 15 minutes.
__________________
Paula
A Catholic Harvest
|
| Back to Top |
|
| |
lilac hill
Forum All-Star
Joined: Feb 15 2005
Online Status: Offline
Posts: 643
|
| Posted: Dec 19 2009 at 12:35pm | IP Logged
|
|
|
 We finally aquired a pair this fall with hopes for breeding in the spring and meat next winter. I took the two-Isidore and Carmela, for a walk in the yard today and gave them the weeds from the greenhouse. Their antics are a great antidote for the winter doldrums. I will save these recipes and hope that their offspring are as tasty as they are humorous.
Paula since you eat goose alot do you look for a particular age or size or is the meat hunted?
__________________
Viv
Wife to Rick (7/83), Mom to dd#1(6/87), dd#2(1/90), and dd#3(6/94) in central PA.
|
| Back to Top |
|
| |
Paula in MN
Forum All-Star
Joined: Nov 25 2006
Location: Minnesota
Online Status: Offline
Posts: 4064
|
| Posted: Dec 19 2009 at 4:52pm | IP Logged
|
|
|
lilac hill wrote:
| Paula since you eat goose alot do you look for a particular age or size or is the meat hunted? |
|
|
Ours is all hunted. We prefer Montana over Minnesota
__________________
Paula
A Catholic Harvest
|
| Back to Top |
|
| |
4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: Roast Goose???
