Goose

[hammerman]

Wouldn't mind a goose for xmas dinner this year but never tasted one. Any ideas what i should expect ? I love duck and pheasant as well as the normal meats. Any suggestions on cooking it and what is the best accompaniment ? I appreciate it needs to be cooked on a trivet and the fat is good for your spuds !!!

Thanks as always

HM

[ummmm]

http://www.theanswerb...k/Question829394.html

I'm also interested to try it.

[carrust]

Tried goose about 4 years ago. The little meat we got off the bird was tough, & not very tasty! I paid £30-00 for a load of bones, & gallons of goose fat:-((

[woozer]

We have had goose a couple of times - to me its a bit like a cross between duck meat and lamb ! - be careful when cooking it there is about 100 times more fat than you can imagine - infact we ended up with a puddle of it on the floor as it oozed out of the (quite deep) roasting pan - nice but not nice enough to warrant the price or the fuss

[crisgal]

i too would love to try it. I saw a goose crown yesterday in lidl for 8.99 I thought that may be a good way to try it - and not too expensive. They had whole ones too, for 19.99.
(It goes well with gooseberries apparently

[camille79]

Deliciously rich if cooked correctly but what looks like a large bird will shrink rapidly in the oven when the fat melts out (on the plus side you'll have enough goose fat to cook roast potatoes for monthd and if you like duck you can preserve some in a confit). I'd say the taste was closer to duck than pheasant but it still has a 'darker' flavour. Not gamey exactly but definitely richer,

I'd serve it with a fruity stuffing (cooked separately in a dish or in balls), lots of those roast potatoes you are going to cook in the siphoned off fat, something crunchy and green, like fine beans or mange tout, a lovely dish of braised red cabbage and plenty of bread sauce and gravy.