Merry Christmas all! Today is all about appetizers at my house. Tomorrow is Prime (okay,choice) Rib with all the trimmings. I bought a goose this year but never having cooked one I decided to try it on a stress free day. Anyone familiar with cooking goose? I could use some tips.Thanks.
I know goose can get very dry ..... here’s a link to a recipe (scroll down to see it) for roast goose: http://www.wvdnr.gov/Hunting/WRecipe.shtm
They put an apple in the cavity for added moisture - I do this when cooking turkeys. Also, food.com has some goose recipes, just google them. Good luck with your Christmas Goose!!
In my youth (about a century ago) I tried roasting a goose. The instructions included covering the bird with aluminum foil. I didn’t tent it sufficiently, the lovely, crispy golden skin adhered to the foil, and it looked more like a train wreck than a dinner. Tasted fine, though.
I was cooking it in my electric roaster.
For some reason, about halfway through, the smell suddenly got to my stomach, and I got really nauseated. I had to move the roaster outside to finish cooking, and air out the house.
I don't think I ate any of it. I'm not sure how it turned out. I'd be willing to try it if someone else cooked it, but I wouldn't try cooking it again. I don't know why it turned on me like that. I'll usually try just about anything.
My husband is not at all adventurous. He says he doesn't like things I am certain he has never tried, and if it isn't beef, pork, chicken, or turkey, forget it (well, maybe a little fish on occasion).
I told him once that if my ancestors had been as picky as he is, I would not be here.
My mother grew up in North Carolina in the mountains during the depression, and I've been told my grandmother would cook anything except possum.
My English aunt occasionally does one for Christmas. Goose is all dark meat and very fatty. Make sure you remove the wishbone and clumps of visible fat and lightly pierce the outer skin all over. Do not pierce deep enough to break the flesh beneath. Baste with the dripping as it cooks. Serve with Madeira sauce.
Sea bass with pomodoro sauce with salad for supper tonight. After church tonight, we will just snack. Sausage
Tomorrow’s dinner will be shrimp cocktail, ribeye steaks with whiskey cream sauce and sauteed mushrooms, Brussels sprouts, crash hot potatoes and English plum pudding and Christmas Cake.
I will post the recipe for the potatoes, Oh My Goodness! They are the best potatoes I have ever eaten.