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Old 12-07-2006, 10:20 AM   #1
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Question ISO Goose Help

I was given an all natural, free range goose today & I need guidance!! I have never cooked or eaten a goose before so I'm totally clueless as to what to do with it. It's frozen & I'd like to cook it for a special treat on Christmas Eve. How far in advance should I take it out of the freezer, how long do I cook it, & what goes well with goose (seasonings, side dishes, etc.)? Any advice, tips, & instructions will be greatly appriciated!!

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Old 12-07-2006, 11:05 AM   #2
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I've never eaten goose, even though this is goose hunting territory around here. Everyone tells me that wild goose is greasy, dark and gamey. Hopefully, you have a tame goose on your hands.
Here are several recipes from Food Network that look good:

Food Network Search
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Old 12-07-2006, 11:20 AM   #3
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Thanks Constance! I'll check those out as soon as I get home. I have no idea whether it's tame or wild, I haven't really had time to look at the package real good yet.
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Old 12-07-2006, 11:41 AM   #4
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I am the "Goose Queen" (boy does that sound weird - lol). My mom & I have been roasting geese for Xmas since I was a young sprout (& I'm 50 now, so that's a lot of geese).

The very very BEST way I've found to roast goose, a method I've been using for several years now, is from Julia Child's book The Way To Cook. While it involves several steps, none of them are beyond anyone's ability & you end up with a juicy, relatively greaseless, very tasty bird.

The recipe itself looks very long, but is easy. If you don't own this cookbook (& believe me it's worth every penny if you can find a copy - even a used one), check your library.

If you still can't find the recipe, I'll wrassle it up (lots of typing - lol!!). In fact, I think I did post the recipe here last Xmas when someone else asked about it. Maybe do a search here on goose?

As far as when to start defrosting the bird - my method is unconventional & unapproved (but I do it anyway - lol!!). Two days ahead of time I take the bird out of the freezer & stick it in the oven (to avoid cat & dog interest) during the day. At night I stick it back in the fridge (it's still cold & solid as a rock at this point). I do the same the next day, & when it goes back into the fridge that 2nd night, it's still icy cold, but not rock hard. It then stays in the fridge & is perfectly thawed by roasting time.

Again - unconventional, & - I know - tons of folks will say dangerous. But what can I say, I've been doing it this way for 30 years & it works for me.
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Old 12-07-2006, 11:44 AM   #5
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Forgot about your request for side dishes.

Goose is a rich meat, so we keep it simple. I serve it with Butter-Braised Brussel Sprouts (trying saying that one 3 times fast - lol), Czech Bread Dumplings, Sauerkraut, & Port Wine Gravy. That's it.
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Old 12-07-2006, 11:45 AM   #6
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lots of goose experinece here.
1) dark meat only
2) large cavity for stuffing, not much meat
3) lots of fat (like duck)

thaw as you would a turkey slowly over several days in the fridge. wash etc dry season salt and pepper into roaster 350* or so.

THe fat must be drained and the skin needs to be pricked to help it get out of the bird.
Baste once with vodka (astringent) 1/2 way through
goes well with fruit stuffings (apple prune etc) or sweet savory sausage stuffing with chestnuts.

THe neck and giblets make a good broth for gravy
the fat should be saved (in the fridge or freezer) for cooking.

WIld goose or duck: almost no fat, tough, needs slow braising over aromatic vegetables with red wine....serve with wild rice...watch out for shot.
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Old 12-07-2006, 12:53 PM   #7
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Oh - I never bother to stuff a goose (don't stuff turkeys anymore either). With geese & ducks in particular, I find that no matter what you do, the stuffing ends up too fatty/greasy.

Like I said before - go with Julia Child's recipe. I defy anyone here to feel they have a better way of roasting goose that Julia Child - LOL!!!!!
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Old 12-07-2006, 01:39 PM   #8
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Okay, Breezy,now that you got us all interested, why don't you dig up the recipe, I tried to search for you and for goose, but nothing comes up, well lots and lots of pages. So maybe you could do a search and see what looks familiar, please.
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Old 12-07-2006, 03:48 PM   #9
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Thanks Breezy & Robo! I'll have to see what I can do about finding that book, it's one I've always wanted but can never seem to get.
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Old 12-07-2006, 04:04 PM   #10
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CharlieD - I'll do a search. I really am pretty darn sure I posted the recipe around this time last year. But if not, it's definitely worth the time it will take me to type it out.

As far as finding Julia Child's The Way To Cook, our Border's bookstore here nearly always has a copy or two, but if I were you, I'd definitely try to find a used one at Alibris, or Abes, or Amazon, for 2nd hand copies. When it comes to cookbooks, to be honest, I really don't mind used copies. If I really like the book, it's going to get stained by me anyway!!!
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