Re: Calling LadyFish.........
Whenever I've had my goose cooked it was in traditional fashion.
<br /><br />I'm assuming you are talking about wild Canadian geese and not the free range which are a little less fatty and have a milder flavor.<br /><br />Since geese exude more fat then other fowl you should spoon off the fat often during roasting.<br /><br />
Roast Goose<br /><br />Ingredients<br />1 goose (8 to 10 lbs.), thawed if frozen*<br />2 oranges, quartered<br />1 teaspoon salt<br />1 teaspoon freshly ground black pepper<br />1 cup boiling water<br /><br />GRAVY<br />1 gizzard, chopped<br />1 goose neck, halved<br />1 can (14-1/2 oz.) chicken broth<br />1/2 cup dried tart cherries or cranberries<br />2 tablespoons all-purpose flour<br />2 tablespoons brandy<br />1/4 cup dry red wine<br />Salt<br />Freshly ground black pepper<br /><br />Directions<br />Prep Time: 40 minutes<br />Cooking Time: 120 minutes<br /><br />1. Heat oven to 450 º. Remove excess fat from cavity of goose; rinse and pat dry. Stuff cavity with oranges and season with 1 teaspoon salt and 1 teaspoon pepper. Fold neck over back of goose and secure with skewer. Tie legs together with string. ***** skin all over with fork.<br /><br />2. Place goose, ****** side up, on rack in large roasting pan. Pour boiling water evenly all over goose and roast 30 minutes. Reduce oven temperature to 350 º. Roast 1-1/2 hours more, ladling all fat from pan occasionally, until meat thermometer inserted into thickest part of thigh registers 180 º.<br /><br />3. Transfer goose to platter and let stand 20 minutes before carving.<br /><br />4. Make Gravy: Meanwhile, heat gizzard, neck and broth to boiling in medium saucepan. Reduce heat and simmer 15 minutes; strain. Add cherries to hot broth to soften.<br /><br />5. Pour off all but 1 tablespoon drippings from roasting pan. Stir flour into pan and cook, stirring, over medium heat, 1 minute. Add brandy; cook 30 seconds. Add broth, cherries and wine. Bring to boil and cook, scraping up browned bits, until thickened slightly, 3 minutes. Season with salt and pepper to taste. Makes 2 cups.<br /><br />6. Serve goose with Gravy. Makes 4 servings.<br /><br />*Note: To serve 8, use a 13- to 14-pound goose; increase roasting time to 2-1/4 to 2-1/2 hours after reducing oven temperature and double the ingredients for gravy.<br /><br />For geese which are badly shot up, you might try this one.<br /><br />
Sweet & Sour Goose<br /><br />2 cups of packed brown sugar<br />2 tbsp of flour<br />1/2 cup of vinegar<br />1/4 cup of water<br />2 tbsp of soy sauce<br />1 tbsp of ketchup<br />One goose (boned or ******ed) cut into 3/4 inch cubes<br /><br />In a sauce pan mix brown sugar and flour stir well<br />Add remaining ingredients except goose. <br />Stir over medium heat untill bubbling.<br />Put cut up goose into crock pot(slow cooker), <br />Pour sauce over goose, stir, <br />Cook on low for 6-8 hours or on high 4-5 hours.<br /> <br />
I know some people use the crock pot to BBQ geese but normally use just the ****** meat.<br /><br />Cut up goose ******s against the grain, about 1/4" thick strips and throw them in saltwater to soak overnight. Than drain the blood thoroughly....and throw the strips in the crock pot and cover with BBQ sauce and turn on low. Usually takes around 4 hours or so.<br /><br />You might try this recipe with bottled BBQ sauce and 1 cup of orange juice.
