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Post by jen51 on Nov 9, 2018 21:17:06 GMT -5
Friends,
I volunteered to cook the goose for the Martinmas celebration and get together with friends this weekend. Why I did such a thing, I do not know, because I have never cooked a goose. Have you? Do you have any pointers? If I completely ruin the goose for Martinmas, I may try again for Christmas! Many Thanks.
With Joy, Jen
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Post by Marya Dabrowski on Nov 12, 2018 8:52:41 GMT -5
I've never cooked a goose but I have cooked two wild turkeys and I think you could use the same recipe, especially if it's a wild goose.
-Thaw at Room temp -Age 2 days in fridge (don't know if you need this is the turkey is farm raised) -dry off-stuff will apples, oranges, onions, and sage seasonings; cut fruit into chunks (will discard when done) -oil skin, season with favorite seasonings, rub on skin -close openings, front and back, with zip ties -pour 2 cans (about 8 cups I think) chicken broth in bottom of roaster (optional 1/2 qt. merlot red wine) -seal roaster tight with aluminum foil -cook 1 1/4 to 1 1/2 hours at 325 degrees -cook 175 degrees for additional 10 hours -leave set 1/2 hour before cutting -cut skin off breasts and any yellow fat
Let me know if you use it and if it works:)
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Post by Voxxkowalski on Nov 12, 2018 12:12:40 GMT -5
Geese and duck are very fatty...so I would google on youtube...I dont think a wild turkey equates.
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Post by Marya Dabrowski on Nov 13, 2018 0:57:09 GMT -5
Geese and duck are very fatty...so I would google on youtube...I dont think a wild turkey equates. So they probably are much tastier.
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Post by Voxxkowalski on Nov 17, 2018 23:27:21 GMT -5
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Post by Clotilde on Nov 27, 2018 8:37:24 GMT -5
I missed this but I have not cooked one. Check out Hank Shaw's blog: Hunter, Angler, Gardner, Cook.
They are hard to source here, I've been asking my friends to keep an eye out for me but anyhow, the only time I ever saw one was once. I should have bought it and now I have to live with that regret for the rest of my life.
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Post by jen51 on Nov 27, 2018 16:57:40 GMT -5
I missed this but I have not cooked one. Check out Hank Shaw's blog: Hunter, Angler, Gardner, Cook. They are hard to source here, I've been asking my friends to keep an eye out for me but anyhow, the only time I ever saw one was once. I should have bought it and now I have to live with that regret for the rest of my life. I looked at his article on how to cook a goose, and I think I will stick it in my back pocket. Can you grow a goose in your back yard? Lol.
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Post by jen51 on Nov 27, 2018 17:00:42 GMT -5
Thanks for the replies, all. I was actually let off the hook this time around, so I have yet to cook a goose. Since I was geared up to do it, I am still interested in trying it. The person who did cook the goose smoked it on the grill and it was juicy and delicious.
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Post by Clotilde on Nov 28, 2018 15:14:08 GMT -5
Thanks for the replies, all. I was actually let off the hook this time around, so I have yet to cook a goose. Since I was geared up to do it, I am still interested in trying it. The person who did cook the goose smoked it on the grill and it was juicy and delicious. Curious, was it rare? I've read that it should be serve rare. The other thing I read is that when fully cooked, it can take on a liver-ish flavor that can be unpleasan, did you taste that in it at all? If I find one, now I know I can smoke it, so thanks! That's more fun and easier than oven roasting.
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Post by jen51 on Nov 28, 2018 15:27:26 GMT -5
Thanks for the replies, all. I was actually let off the hook this time around, so I have yet to cook a goose. Since I was geared up to do it, I am still interested in trying it. The person who did cook the goose smoked it on the grill and it was juicy and delicious. Curious, was it rare? I've read that it should be serve rare. The other thing I read is that when fully cooked, it can take on a liver-ish flavor that can be unpleasan, did you taste that in it at all? If I find one, now I know I can smoke it, so thanks! That's more fun and easier than oven roasting. I ate meat off of the leg. It did not taste like liver at all. It may have been ever so slightly rare, if at all, but certainly not overcooked, which is the key I guess.
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