Goose

10 Responses to Goose

1. Ioannes Andreades says:

   19 September 2012 at 9:31 PM

   Michaelmas is coming up.
2. Edprocoat says:

   19 September 2012 at 10:43 PM

   Geese, I sure wish more people ate them. Maybe then they would not be so prolific around every mud puddle to stream or lake leaving goose droppings and charging at you squawking like they want to kill you. I guess you could say I am not a fan of the Canadian Geese around here.

   ed
3. kallman says:

   19 September 2012 at 11:33 PM

   you don’t eat Canadian geese
4. Suburbanbanshee says:

   20 September 2012 at 1:07 AM

   So what’s kim chi for the goose is kraut for the gander?
5. Supertradmum says:

   20 September 2012 at 3:01 AM

   There are two kinds of geese-a green goose and a brown goose. The green goose eats grass and wild stuff and the brown goose eats seeds and feed. The green goose is less fatty.

   I have two recipes for goose stuffing which soak up grease. My geese are not greasy.

   One is with plums and one is with prunes. I could send you the recipes. Later as I have a busy morning.
6. Supertradmum says:

   20 September 2012 at 3:12 AM

   Ok, I have a min: here is the prune stuffing recipe and if you want a gravy one to match is included. Plum stuffing coming.

   For the stuffing
   1 cup prunes, chopped into 1/3-inch pieces
   2 Tbs. brandy
   5 cups lightly packed 3/4-inch bread cubes (from a loaf of French or Italian bread)
   2 cups chopped celery, including leaves (about 4 stalks)
   1-3/4 cups chopped yellow onion (1 large)
   2 medium cloves garlic, minced
   salt and freshly ground black pepper
   1 Tbs. fresh thyme leaves, lightly chopped
   1/2 cup chopped fresh flat-leaf parsley
   1 tsp. finely grated orange zest
   1 tsp. finely grated lemon zest

   Gravy and make sure you use the pan drippings
   3/4 cup dry red wine, such as Cabernet Sauvignon or Shiraz/Syrah
   2 Tbs. all-purpose flour
   2 Tbs. currant or plum jelly
   salt and freshly ground black pepper
7. Supertradmum says:

   20 September 2012 at 3:27 AM

   Here is a variation on the plum stuffing: this makes the dressing sweet and sour, and not like usual stuffing.

   1 lemon
   12oz of plums
   1 pound apples
   you may add croutons
   salt and pepper to taste
   little red wine as above-plum wine is good
   cinnamon and allspice to taste

   Chop up fruit and line the inside of the goose with lemon juice (just squish it around) but not too much.

   This is obviously a simple stuffing and the other more complicated. Fruit stuffings sometimes include apricots, but I have never tried that.
8. Vecchio di Londra says:

   20 September 2012 at 8:23 AM

   Supertradmum – That recipe looks very tempting.
   Btw, dried apricots are a really good stuffing for goose, duck or (a particular favourite) wild duck (=mallard). Add breadcrumbs and some chopped celery. The brown Afghan dried apricots or (stoned) Turkish dried apricots are the ones to go for – not the reddish dried apricots found in supermarkets. The kernels of the apricot stones can be added to the stuffing.

   Mmmm. Long time since I had goose; it very very rarely occurs on any English restaurant menu, and for dietary reasons I shouldn’t eat it anyway. It is alas fat, whatever the filling, but I suppose if cooked on a griddle with a lower dripping pan much of the surplus fat would fall off.
   Maybe I’ll succumb to temptation and cook one this winter.
9. dominic1955 says:

   20 September 2012 at 8:35 AM

   @ kallman-

   You most certainly do. What kind do you think gets hunted the most in N. America? The good old Canada Goose. Second to them, the Snow Goose.
10. Venerator Sti Lot says:

    24 September 2012 at 7:42 AM

    Straight-forward success in roasting geese and ducks has eluded ‘my circle’ (family, friends, myself!): any ‘classic’ cookbook or recipe recommendations?

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