Goose gilbets...

thriftlady_2

I think it's closest to duck in taste, definitely nothing like turkey or chicken.

And , I agree there isn't much meat on a goose for it's size, they are big-framed.

organic_wanabe

For those of you who cooked goose - what did you do with your goose liver? Mine is still sitting in the fridge and I was wondering whether to throw it out (easy option but not very OS) or whether to attempt goose liver pate. Any thoughts/tips appreciated.

ChocClare

It's so yummy it seems a shame to throw it away. Here is a recipe for goose liver pate - doesn't look too hard, does it? http://www.stratsplace.com/rogov/more_goose.html

thriftlady_2

If your goose wasn't frozen, stick it in the freezer, that's where mine is. I'm going to make a liver pilaff with it (rice, spices, liver chopped small, dried apricots, mushrooms). It would be good in a pasta sauce too. If you have any recipes for chicken livers simply sub the goose liver.

Pink.

Hi organic wanabe,

It's too late for you now, but I finely chopped the goose liver and some apple and added it to a sage and onion stuffing for the goose and I think it was one of the nicest stuffings I've ever made.

As thriftlady says you can substitute goose liver for any chicken liver recipe so it should be fine to make pate. This older thread might help:

What to do with chicken livers?

I gave the cooked turkey liver to the cat for a treat this year and she loved it.


Pink

organic_wanabe

Thanks for the suggestions. As it has been frozen I think I'll make it into my usual chicken liver pate (why didn't I think of that?) unless I see a reduced chicken tomorrow and then I might make the sage and onion stuffing and try it with that.

ChocClare, thanks for your contribution. Unfortunately, I don't have any sweet wine or cognac at present and I better use it up quickly.