Two of them, actually.

My daughter came home for the holiday weekend with 2 frozen snow geese from
a little hunting outing on her boyfriend's family farm. The are about 6 lbs.
each.

They skinned them when they dressed them to avoid plucking. She said most of
the fat under the skin came off with the skin and feathers.

Having never made goose I'm at a loss on preparing them. The recipes I've
found are for whole goose including the skin.

Should I split them and grill them? I'm not how that will turn out since the
skin is gone. Perhaps wrap them with bacon and roast them?

Ideas, please.

Jon

"Zeppo" > ha scritto nel messaggio
...
> Two of them, actually.
>
> My daughter came home for the holiday weekend with 2 frozen snow geese
> from a little hunting outing on her boyfriend's family farm. The are about
> 6 lbs. each.
>
> They skinned them when they dressed them to avoid plucking. She said most
> of the fat under the skin came off with the skin and feathers.
>
> Having never made goose I'm at a loss on preparing them. The recipes I've
> found are for whole goose including the skin.
>
> Should I split them and grill them? I'm not how that will turn out since
> the skin is gone. Perhaps wrap them with bacon and roast them?
>
> Ideas, please.
>
> Jon

I think you will need to braise at least the hind quarters. Skinned breasts
can be seared in fat and then roasted at a very high temperature to very
rare and are exceptional that way.
Braised goose thighs and legs is something I love served on polenta, but
it's equally good on tagliatelle.
It isn't my business, but it's disgraceful to ruin the birds rather than
pluck them. It isn't that hard, and goose fat and crackling were turned
into rubbish, whereas they are really fine food.

Zeppo wrote:

> Two of them, actually.

One would think that after the first one you'd be more careful. So I'm
thinking that you actually enjoyed it.

Now, about goose grease. Do any other geezers besides me remember
references to goose grease in the "Our Gang"/"Little Rascals" shorts? I
think I do, and that seems to be the main source of goose grease
references I can think of. Perhaps they used it to lube the axles on
their home-made wooden push car or maybe mom rubbed it on Alfalfa's chest
when he had a bad cold and couldn't sing (which would've been a blessing,
but moms don't think that way). Or something.


--
Blinky T. "no goose grease in *my* shorts" Shark

"Zeppo" > wrote in message
...
> Two of them, actually.
>
> My daughter came home for the holiday weekend with 2 frozen snow geese
> from a little hunting outing on her boyfriend's family farm. The are about
> 6 lbs. each.
>
> They skinned them when they dressed them to avoid plucking. She said most
> of the fat under the skin came off with the skin and feathers.
>
> Having never made goose I'm at a loss on preparing them. The recipes I've
> found are for whole goose including the skin.
>
> Should I split them and grill them? I'm not how that will turn out since
> the skin is gone. Perhaps wrap them with bacon and roast them?
>
> Ideas, please.

When I've had goose it was way too fatty to be good, to me--so the
fact that yours is skinless may actually be a good thing. I suppose you
could roast it basted with butter or olive oil, partially covered with
foil to keep it from drying out since it is skinless. Seasoning is another
thing. I imagine it has a gamey taste that might need to be countered,
so that the usual savory seasonings and an onion in the cavity might
not be enough.

"Giusi" > wrote in message
...
wrap them with bacon and roast them?
>>
>> Ideas, please.
>>
>> Jon
>
> I think you will need to braise at least the hind quarters. Skinned
> breasts can be seared in fat and then roasted at a very high temperature
> to very rare and are exceptional that way.
> Braised goose thighs and legs is something I love served on polenta, but
> it's equally good on tagliatelle.
> It isn't my business, but it's disgraceful to ruin the birds rather than
> pluck them. It isn't that hard, and goose fat and crackling were turned
> into rubbish, whereas they are really fine food.
I'm with you. I had a few recipes lined up to use the rendered goose fat,
including a roasted potato recipe my cousin made for me a few years ago that
were, without doubt, the tastiest spuds I've ever eaten.
Unfortunately, this is the way her boyfriends family has always dealt with
the geese they take and I had no say in the matter. When my daughter called
to ask if I had freezer space for the birds she just said they were whole
birds. I didn't think to ask how they were processed and probably was not in
a position to refuse them anyway. Tough fowl tastes better than bruised
egos.

Thanks for your suggestions about preparation.
Jon

"Zeppo" > ha scritto nel messaggio
...
>
> "Giusi" > wrote in message
> ...
> wrap them with bacon and roast them?
>>>
>>> Ideas, please.
>>>
>>> Jon
>>
>> I think you will need to braise at least the hind quarters. Skinned
>> breasts can be seared in fat and then roasted at a very high temperature
>> to very rare and are exceptional that way.
>> Braised goose thighs and legs is something I love served on polenta, but
>> it's equally good on tagliatelle.
>> It isn't my business, but it's disgraceful to ruin the birds rather than
>> pluck them. It isn't that hard, and goose fat and crackling were turned
>> into rubbish, whereas they are really fine food.
> I'm with you. I had a few recipes lined up to use the rendered goose fat,
> including a roasted potato recipe my cousin made for me a few years ago
> that were, without doubt, the tastiest spuds I've ever eaten.
> Unfortunately, this is the way her boyfriends family has always dealt with
> the geese they take and I had no say in the matter. When my daughter
> called to ask if I had freezer space for the birds she just said they were
> whole birds. I didn't think to ask how they were processed and probably
> was not in a position to refuse them anyway. Tough fowl tastes better than
> bruised egos.
>
> Thanks for your suggestions about preparation.
> Jon
I would never suggest turning them down! I might plead that next time they
shot one they could bring it to me directly so I could pluck it.

Goose takes very well to rather medieval spicing-- cloves, nutmeg, allspice,
pepper-- in a tomato and onion braise. Brown it well, add the vegetables,
soften them, deglaze with brandy, add the tomatoes and the spices with some
salt, then simmer for a long time, correct the salt add freshly ground
pepper. I usually cool it to remove most of the fat, but you won't have
that problem. Two geese rears will make enough braised goose to serve as
many as 12 people with polenta or tagliatelle. If asked you may say it is
"oca in umido" which it is.

The breast fillets take almost no time at all and are very good with a red
wine and elderberry jam sauce, garlic optional.

"Zeppo" > wrote

>Tough fowl tastes better than bruised egos.
>

Too true.

> I would never suggest turning them down! I might plead that next time
> they shot one they could bring it to me directly so I could pluck it.
>
> Goose takes very well to rather medieval spicing-- cloves, nutmeg,
> allspice, pepper-- in a tomato and onion braise. Brown it well, add the
> vegetables, soften them, deglaze with brandy, add the tomatoes and the
> spices with some salt, then simmer for a long time, correct the salt add
> freshly ground pepper. I usually cool it to remove most of the fat, but
> you won't have that problem. Two geese rears will make enough braised
> goose to serve as many as 12 people with polenta or tagliatelle. If asked
> you may say it is "oca in umido" which it is.
>
> The breast fillets take almost no time at all and are very good with a red
> wine and elderberry jam sauce, garlic optional.

OK, you've got me drooling on my desk. I'll definitely try braising the
hindquarters this weekend.

Jon

"Zeppo" > ha scritto nel messaggio
...
>> I would never suggest turning them down!

> OK, you've got me drooling on my desk. I'll definitely try braising the
> hindquarters this weekend.
>
> Jon

My next door neighbor rears and cooks her orn geese. The first time she was
roasting a half with her windows open I almost broke her door down to find
out what was cooking.

"Zeppo" > wrote in message
...
>> I would never suggest turning them down! I might plead that next time
>> they shot one they could bring it to me directly so I could pluck it.
>>
>> Goose takes very well to rather medieval spicing-- cloves, nutmeg,
>> allspice, pepper-- in a tomato and onion braise. Brown it well, add the
>> vegetables, soften them, deglaze with brandy, add the tomatoes and the
>> spices with some salt, then simmer for a long time, correct the salt add
>> freshly ground pepper. I usually cool it to remove most of the fat, but
>> you won't have that problem. Two geese rears will make enough braised
>> goose to serve as many as 12 people with polenta or tagliatelle. If
>> asked you may say it is "oca in umido" which it is.
>>
>> The breast fillets take almost no time at all and are very good with a
>> red wine and elderberry jam sauce, garlic optional.
>
> OK, you've got me drooling on my desk. I'll definitely try braising the
> hindquarters this weekend.
>

This really does sound good. I think Aldi sells goose, now I want some!

Speaking of goosed—

There was a young lady from Worcester.
Who dreamt Robert Redford Sedorcester.
She awakened to find,
It was all in her mind,
Just a spring in the mattress had gorcester.

pixmaker



On Mon, 21 Apr 2008 11:29:43 -0400, "Zeppo" >
wrote:

>Two of them, actually.
>
>My daughter came home for the holiday weekend with 2 frozen snow geese from
>a little hunting outing on her boyfriend's family farm. The are about 6 lbs.
>each.
>
>They skinned them when they dressed them to avoid plucking. She said most of
>the fat under the skin came off with the skin and feathers.
>
>Having never made goose I'm at a loss on preparing them. The recipes I've
>found are for whole goose including the skin.
>
>Should I split them and grill them? I'm not how that will turn out since the
>skin is gone. Perhaps wrap them with bacon and roast them?
>
>Ideas, please.
>
>Jon
>
>

Pixmaker wrote:
> Speaking of goosed—
>
> There was a young lady from Worcester.
> Who dreamt Robert Redford Sedorcester.
> She awakened to find,
> It was all in her mind,
> Just a spring in the mattress had gorcester.


Heh heh! I'm just imagining how many won't get it!

Pennyaline wrote:

> Pixmaker wrote:
>> Speaking of goosed-
>>
>> There was a young lady from Worcester. Who dreamt Robert Redford
>> Sedorcester. She awakened to find,
>> It was all in her mind,
>> Just a spring in the mattress had gorcester.
>
>
> Heh heh! I'm just imagining how many won't get it!

Well, they could always take a few drops of brain borcester...


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

On Mon, 21 Apr 2008 11:29:43 -0400, "Zeppo" >
wrote:

>Two of them, actually.
>
>My daughter came home for the holiday weekend with 2 frozen snow geese from
>a little hunting outing on her boyfriend's family farm. The are about 6 lbs.
>each.
>
>They skinned them when they dressed them to avoid plucking. She said most of
>the fat under the skin came off with the skin and feathers.
>
>Having never made goose I'm at a loss on preparing them. The recipes I've
>found are for whole goose including the skin.
>
>Should I split them and grill them? I'm not how that will turn out since the
>skin is gone. Perhaps wrap them with bacon and roast them?
>
>Ideas, please.
>
I think a Brit or Canadian will be your best source of information. I
ate (roasted) wild goose once when I was a kid and it's something I'd
rather forget.

--
See return address to reply by email
remove the smile first

sf wrote:
> On Mon, 21 Apr 2008 11:29:43 -0400, "Zeppo" >
> wrote:
>
>> Two of them, actually.
>>
>> My daughter came home for the holiday weekend with 2 frozen snow geese from
>> a little hunting outing on her boyfriend's family farm. The are about 6 lbs.
>> each.
>>
>> They skinned them when they dressed them to avoid plucking. She said most of
>> the fat under the skin came off with the skin and feathers.
>>
>> Having never made goose I'm at a loss on preparing them. The recipes I've
>> found are for whole goose including the skin.
>>
>> Should I split them and grill them? I'm not how that will turn out since the
>> skin is gone. Perhaps wrap them with bacon and roast them?
>>
>> Ideas, please.
>>
> I think a Brit or Canadian will be your best source of information. I
> ate (roasted) wild goose once when I was a kid and it's something I'd
> rather forget.
>
They're actually quite good in a goose/sausage gumbo with the proper
spices. Lots of snow geese come into our area in the winter and the
limits have been raised due to a surge in the goose population. Now a
Canada goose shouldn't be wasted on gumbo, pluck it right and bake it.

Zeppo > wrote:

> They skinned them when they dressed them to avoid plucking. She said most of
> the fat under the skin came off with the skin and feathers.

Skinning a goose defeats the whole purpose of goose.

-sw