Anybody Got A Good Recipes For Christmas Goose With A Difference ?
You can try roasting it with a scrumptious fruit stuffing and serving it with a side of roasted onions (caramelized and delicious) or sauteed asparagus… or both!
Roast Snow Goose With Apple Apricot
Stuffing
1 snow goose, plucked and prepared for cooking
1/4 cup lemon juice
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
3 tablespoons bacon grease
1 cup chopped onion
1 tart apple, cored and diced
1 cup dried apricots, chopped
3 cups soft bread crumbs
3 bacon strips
1/2 cup melted butter
1/4 cup apple juice or apple cider
1 cup boiling water
Preheat the oven to 325 degrees. Sprinkle the goose with lemon juice, salt and pepper. To make stuffing, place bacon grease in a
large skillet. Saute onion until tender. Stir in apple, apricots and
bread crumbs. Stuff the goose with this mixture, and close the opening. Place goose, breast side up, on a rack in a roasting pan. Drape bacon strips over the breast of the goose. Place goose in the oven, and while it is cooking, baste the bird several
times with a heated mixture of melted butter and apple juice or cider. Roast for 20 minutes per pound. At the end of the calculated cooking time, pour the cup of boiling water in the
roaster, cover and cook 30 minutes more.
A cassoulet is certainly a different holiday meal, and I think cassoulet’s are so delicious and homey. Served with your favorite bottle of wine, lots of crusty hot bread and a crisp salad.
Goose Cassoulet
1 pound dried great northern beans
1 bay leaf
2 sprigs fresh parsley
1 sprig fresh thyme or marjoram
2 teaspoons salt
1 teaspoon black pepper
2 cloves garlic
1 pound mild pork sausage
1 cup chopped onion
1 pound cooked goose meat, cut in small
pieces
1-1/2 cups white wine
1/2 cup tomato puree
1/2 cup dried bread crumbs
1/2 cup minced fresh parsley
1/4 cup butter
Soak the beans overnight in water to cover. Next day, simmer with bay leaf, parsley sprigs, thyme or marjoram sprig, salt, black pepper and one clove of garlic until almost tender. Mince the remaining clove of garlic, and fry with crumbled sausage and
chopped onion till sausage is brown. Arrange a layer of the cooked beans in the bottom of a large casserole dish, then a layer of goose meat, then more beans and then sausage. Continue layering this way almost to the top of the dish. Now mix the wine and tomato puree, and pour over the casserole. Top with dried bread crumbs mixed with the parsley and butter. Bake at 350 degrees until the beans are tender. Serve!
FoodNetwork also has a great list of delicious sounding recipes:http://web.foodnetwork.com/food/web/sear…
mix brandy, sweet mincemeat into your stuffing, but remember that mincemeat has suet in it so reduce the amount of stuffing you would normally use as suet expands, and baste with the juice from the goose, serve with a red wine sauce made from the base juices from the bottom of the roasting pan.
“Hearty Goose Soup” - about 3 quarts
2 1/4 cups cubed uncooked goose
1 lb. red potatoes; cubed
1 large onion; chopped
1 EACH medium green, sweet yellow and red pepper; chopped
2 medium carrots; cut into 1/2″ slices
1 cup water
3 garlic cloves; minced
2 tsp. dried basil
Salt and pepper to taste
1 (15 oz.) can tomato sauce
1 (14 1/2 oz.) can Italian stewed tomatoes
2 cups uncooked elbow macaroni
In 5-quart slow cooker, combine goose, potatoes, onion, peppers, carrots, water, garlic, basil, salt and pepper. Cover and cook on HIGH for 4 hours or until meat juices run clear and vegetables are tender.
Stir in tomato sauce and tomatoes; cook 1 hour longer. Just before serving, cook macaroni according to package directions; drain and stir into soup.
Eat it raw
try the following