Cooking Goose

[beddywhip 0]

Right! Im not sure what the best way to cook goose is. I've heard a few people sayin its not very tasty, so im lookin for some tips on the best way to cook it for top tastiness!!!

 

Any ideas?

 

Cheers

[chimp 299]

i done a greylag for xmas alongside the turkey and it went down a storm , cooked it the same way as the turkey and stuffed it with a whole orange and whole onion to keep it moist

[sue 1]

I cook it the same way as I do my ducks breast down on a rack above a deep tin so the fat that drips out I use to roast my spuds ,plus I put it in a hot oven to start with to make the skin really nice and crispy but dont let it over cook ,serve it with mash and lovely veg your roasties and delicious gravy and enjoy ,god im hungry now lol

[CO CHISE 329]

the best way ive found to cook WILD goose is to put half a house brick in side the bird and put it cooker on a low light and cook it for acouple of hours, then when the birds fully cooked pull the half brick out and throw the goose in the bin, the brick will taste alot better then the bird farmed goose is lovely thou, atb

[bert the fert 28]

the best way ive found to cook WILD goose is to put half a house brick in side the bird and put it cooker on a low light and cook it for acouple of hours, then when the birds fully cooked pull the half brick out and throw the goose in the bin, the brick will taste alot better then the bird farmed goose is lovely thou, atb

 

 

[chanter 1]

Here is a marinade for your Goose

 

2 tbl spoons of chinese 5 spice

1 tbl spoon of black pepper

Juice of two lemons

Juice of one orange

2 Cloves of garlic finely chop

3 tbl spoons of golden honey

the rind of one orange

the rind of one lemon

1 tea spoon of chilli powder

 

Mix and rub all over bird inside and out cover and leave over night in the fridge !

Ok you have done this take the bird out of fridge uncover and rub all the marinade all over the bird again , turn on your oven on full tilt sit yer bird on a roasting tray with rack shove a orange in it and put it in the oven give it a blast in there for 30 mins then out you will notice the bird will be a golden brown cover with foil and put back for two hours at a low heat ! every now and again take the bird out the oven to render the fat out of the tray , you will be needing that fat for your spuds , by this time yer spuds should be par boiled and ready to go in the oven to and yer bird should be near on done depending the size , so take yer bird out get in yer spuds with all that nice goose fat , the rest of the menu I will leave up to you .............

 

ps never put salt on a goose until it is cooked it will only make the flesh dry

[desertdog 149]

ive found the best way to cook them is in the slow cooker, take breast off, pop them in with onion, garlic, mixed herbs,steam your veg, make some mash, and keep the gravy from the pot,lovely.