Help and thoughts!!

[mcamp999]

I have been given a goose over Christmas and am going to be cooking that this afternoon.

But

I have never cooked one of these before.

Does anyone know what it tastes like?

Does anyone have any cooking tips for Goose?

[Pronkertjie]

lol mcamp..... you will have to Google the goose me thinks.

Have never done that.... will have a look in my recipe books.

Sterkte!

:jive:

[Pronkertjie]

This looks like a great recipe....

[mcamp999]

This looks like a great recipe....

MMmm Will try using some of those options!!!! yes

Just concerned about what it will taste like really, as duck isn't a favourite of mine and I think it might be similiar..

[Pronkertjie]

MMmm Will try using some of those options!!!! yes

Just concerned about what it will taste like really, as duck isn't a favourite of mine and I think it might be similiar..

I think a goose has more fat than a duck..... of wat praat ek alles :donald:

:jive:

[mcamp999]

I think a goose has more fat than a duck..... of wat praat ek alles :donald:

:jive:

I will report back after tonight, thy are blooming expensive though!! I see the cost price of this one was £35.00 for 4 kilos

[Ray]

...and : do savour the fat , it is very healthy !
In Gascony , where they use a lot of geese and their fat , the good health and longevity of "zem les frogz" are legendary...
( We usually prepare a big goose : similar to a turkey , slow oven & keeping it moist...)
...bon Appetit!

[Curio]

Hope it all turns out great.
Enjoy!

[The Highlander]

I have been given a goose over Christmas and am going to be cooking that this afternoon.

But

I have never cooked one of these before.

Homer don't talk..uhhmmm.....ahhhhh.........uhmmmm....nonsense.
I've seen you cook your goose plenty of times in the sports section remind me agian how many runs ms smith has got on this tour!!!! :rofl:

:high:

[Cheffie]

I will report back after tonight, thy are blooming expensive though!! I see the cost price of this one was £35.00 for 4 kilos

How'd it turn out?

Personally have neither cooked nor tasted goose before (apart from the liver, fat and foie gras) so am quite interested.

I hope you reserved the fat, rendered it down slowly and then clarified it for later use in cooking - great to make confit with etc.