Help with cooking a goose please!

Noozan

My friend is giving me a goose tomorrow! :j It's a wild one that's been hanging for about a week now. I'll need to pluck it but I have no iinspriartion as to what to cook with it.

I've had goose in the past and have simply poured boiling water over it, let it dry, !!!!!! the skin a bit and then just roasted in a very hot oven.

I'd like to try something fairly simple and a bit different; any ideas please?

I'm also looking forward to some pheasant and grouse soon too, so any ideas for those would be good too. Thanks!

kiwichick

Hi Noozan,

I found this on Google, looks promising.

http://www.roastgoose.com/goose_recipes.htm

Good luck,
Al.

xueta

Noozan wrote:

My friend is giving me a goose tomorrow! :j It's a wild one...

If it's wild, then it may be quite tough and not roast well.

Noozan

xueta wrote:

If it's wild, then it may be quite tough and not roast well.

I did wonder that but thought it might be more flavoursome if it's wild? Anyway, it's free so no great loss if I end up having to dig a lasgane out of the freezer or something, lol.

Thanks Kiwichick, there's some interesting ideas on that site. Going to have a browse through them properly now.

gooismeid

I remember reading a relatively simple Nigella recipe that involved stuffing a goose with mashed potato but for the life of me can't find it. Maybe worth looking up?

Happyroly

For anyone else looking for a goose for Christmas Lidl have them in stock at the moment - 4kgs. frozen £12.99. (I can't take credit for this info - see Shop Don't Drop post by Researcher).
Also re recipes a post on the same thread by TheFirs gives a good web site for lots of recipes - Thehuntingsociety.org.

Apologies for not being able to put links in!

Happyroly

chrislee765

Wild - According to hugh fernly wittingstool (spelly) this is best. I watched an episode of A view from river cottage recently and he made a 10bird roast turkey!

Noozan

Well, I have just taken delivery of a huge goose and a brace of pheasants so I'm going to be busy plucking tomorrow!

Debt_Free_Chick

As for cooking the goose, I think it would be helpful to know what type it is. Can you identify it? There's a guide to identifying wildfowl & game here.

Different birds can require completely different cooking methods e.g. Canada Goose needs to be braised for hours ... like, erm .... 8 :eek:

As for the pheasant - have they been hung? I would generally hang mine for at least a week - more in my case as I prefer them to be "gamey".

Noozan

Debt_Free_Chick wrote:

As for cooking the goose, I think it would be helpful to know what type it is. Can you identify it? There's a guide to identifying wildfowl & game here.

Different birds can require completely different cooking methods e.g. Canada Goose needs to be braised for hours ... like, erm .... 8 :eek:

As for the pheasant - have they been hung? I would generally hang mine for at least a week - more in my case as I prefer them to be "gamey".

Eek, I hope it's not a Canada goose then....hang on, I'll have a look at that website...

The goose has been hung for 8 days and the phesants have been hanging for 5. They're out in the front porch at the moment as it's the coolest place I could find in the house.

Noozan

I've had a look at some images and I'm sure it's a greylag goose.