I've never eaten goose that I remember
maybe it's like duck in that its a little greasy?

i figure one could also stuff a goose

house dude wrote:

> I've never eaten goose that I remember
> maybe it's like duck in that its a little greasy?
>

Much like duck, yes. The meat is not greasy. Like with
duck, cooked properly the fat should end up on the
bottom of the pan, not on your plate.

> i figure one could also stuff a goose
>

They're practically made for it. They've got a huge cavity.
There's a relatively small amount of meat on a goose for
their size. I'm serving a 10 pounder tomorrow that'll yield
about 6-8 decent sized portions. Probably closer to 6 with
this crowd.

--
Reg

Reg wrote:

> They're practically made for it. They've got a huge cavity.
> There's a relatively small amount of meat on a goose for
> their size. I'm serving a 10 pounder tomorrow that'll yield
> about 6-8 decent sized portions. Probably closer to 6 with
> this crowd.

The goose was FABBY
it tasted like beef sorta, but not gamey

mom stuffed it with oranges and apples and tangerines while it
cooked...
then threw the fruit away after it cooked.

it was served with a grand manier / orange sauce

I shared your post with her, it was helpful, she poked deep holes all
in the goose prior to cooking, so the fat would drain out during
cooking.

Thanks

Cheers!

On 25 Dec 2006 12:53:11 -0800, "house dude" >
wrote:

>
>Reg wrote:
>
>> They're practically made for it. They've got a huge cavity.
>> There's a relatively small amount of meat on a goose for
>> their size. I'm serving a 10 pounder tomorrow that'll yield
>> about 6-8 decent sized portions. Probably closer to 6 with
>> this crowd.
>
>The goose was FABBY
>it tasted like beef sorta, but not gamey
>
>mom stuffed it with oranges and apples and tangerines while it
>cooked...
>then threw the fruit away after it cooked.
>
>it was served with a grand manier / orange sauce
>
>I shared your post with her, it was helpful, she poked deep holes all
>in the goose prior to cooking, so the fat would drain out during
>cooking.
>
>Thanks
>
>Cheers!


My goose is in the oven right now. I removed any large "clumps" of
visible fat, pricked it all over with a carving fork and am roasting
it on a rack, periodically using a turkey baster to siphon off the
fat. The rendered fat will be frozen for use later on.


I will baste it with morello cherry jam mixed with a bit of ginger
and garlic later on.

The sweet and sour red cabbage is cooking and the potato pancakes are
leftovers from the other night for Chanukah.

Boron

house dude wrote:

> Reg wrote:
>
>
>>They're practically made for it. They've got a huge cavity.
>>There's a relatively small amount of meat on a goose for
>>their size. I'm serving a 10 pounder tomorrow that'll yield
>>about 6-8 decent sized portions. Probably closer to 6 with
>>this crowd.
>
>
> The goose was FABBY
> it tasted like beef sorta, but not gamey
>
> mom stuffed it with oranges and apples and tangerines while it
> cooked...
> then threw the fruit away after it cooked.
>
> it was served with a grand manier / orange sauce
>
> I shared your post with her, it was helpful, she poked deep holes all
> in the goose prior to cooking, so the fat would drain out during
> cooking.
>
> Thanks
>
> Cheers!
>

Nice. I like pairing fruit with duck/goose also. This year it
was a rather simple apple chestnut stuffing for the goose.
It came out well, and I'm so glad to hear yours did too.

--
Reg