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Sandra Pavlik(ссылка) 11.03.18 08:59
canada goose snow mantra | canada goose snow mantra | canada goose snow mantra
what is the best way to cook a wild goose? | Yahoo Answers canada gooze
What is the best way to cook a wild goose?
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after plucking and washing soak for one hour in water salt and vinegar. after soaking rub butter into skin season and place breast up in pan tent with foil cook on 350 until internal temp is 180 depending on size serve and enjoy peace
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unc1
· 1 decade ago
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My take is that it would've been on your earnings to have "plucked" them because the exterior acts as a good flavoring agent (intense fat content cloth = "self basting" assisting it to ward off the poultry from drying out in the course of the roasting procedure. nicely, no remember achieved is achieved and consider impressive ducks on your table very with out delay. What you may do is to attempt utilizing the French technique common as a "Confit" (reported: "con-cost"). it truly is somewhat large and somewhat truly worth the efforts. the following is a link to three history information & a recipe (merchandise #2 contained in the Reference section: a thanks to make confit...) note that the recipe demands 8 C. of rendered duck fat yet you should use rendered goose fat. both products ought to nicely be cutting-edge in connoisseur grocery shops. And if all else fails, an excellent extra virgin olive oil can yield some good leads to a pinch. appreciate.
ifantides
· 11 months ago
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I cooked my husbands in a crock pot with beef broth, onions then when it was almost done, we put in potatoes and carrots. Just like a beef roast. I dont like wild game, but he and his buddies said that it was really good. It needs to cook for along time though.
pebbles
· 1 decade ago
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Try the following
Roast Stuffed Goose with Prunes in Armagnac
Ingredients
1 goose with giblets, weighing 10-12 lb (4.5-5.4 kg) (reserve the liver)
Goose Giblet Stock
55 ml (2 fl oz) wine for the gravy
For the apple stuffing:
1? lb (700 g) Bramley apples, peeled, cored and cut roughly into ? in (1 cm) slices
8 oz (225 g) ready-to-eat prunes, chopped
1 large onion, roughly chopped
2 tablespoons Armagnac
1/8 level teaspoon ground cloves
? level teaspoon ground mace
salt and freshly milled black pepper
For the forcemeat stuffing:
1 Cox's apple, peeled, cored and finely chopped
10 oz (275 g) minced pork or good-quality pork sausagemeat
1 medium onion, finely chopped
2 oz (50 g) fresh breadcrumbs
2 level teaspoons dried sage
salt and freshly milled black pepper
For the prunes in Armagnac:
12 oz (350 g) ready-to-eat prunes
5 fl oz (150 ml) Armagnac
1 pint (570 ml) cold tea
2 oz (50 g) granulated sugar
You can prepare the prunes in Armagnac several days in advance. Soak them overnight in the cold tea, then drain them, barely cover with water, add the sugar and simmer for 15 minutes. Drain, sprinkle over the Armagnac, cover and leave in the fridge.
Make the apple stuffing by mixing all the ingredients together.
Make the forcemeat stuffing by mixing all the ingredients together with the reserved goose liver, finely chopped.
Pre-heat the oven to gas mark 7, 425°F (220°C). Then begin by placing the forcemeat stuffing into the neck flap end of the goose, pressing it in as far as you can, tucking the neck flap all round it then patting it with your hands to make a rounded shape. Secure the flap underneath with a small skewer. Next, place the apple stuffing in the body cavity as it is – although it looks raw and chunky, after cooking it will collapse to a fluffy mass.
Season the goose well with salt and pepper, lay it on a rack in a roasting tin, then place it in the centre of the pre-heated oven. Give it 30 minutes' initial cooking, then reduce the temperature to gas mark 4, 350°F (180°C) and give it another 3 hours. That is for an 11 lb (5 kg) goose plus stuffing: allow 15 minutes less for 10 lb (4.5 kg); 15 minutes more for 12 lb (5.4 kg).
Meanwhile, make the stock with the giblets.
When the goose is cooked the juices will run clear when you pierce the thickest part of the leg with a skewer. Remove the bird to a serving dish, snap off the wing tips and allow to rest for 20 minutes or so before serving. Drain off the fat from the tin and make a light gravy with the giblet stock and a little wine. Heat the prunes gently in a frying pan, and stand in a warmed dish. Give each person a little of each of the stuffings, and serve the gravy and sauce separately. The nicest vegetable accompaniments would be some crisp roast potatoes and red cabbage.
OR Roast Goose with Forcemeat and Spiced Cranberry and Apple Stuffing
Ingredients
1 x 12-14 lb (5.4-6.5 kg) fresh goose with giblets
2 tablespoons cranberry jelly, to glaze
For the forcemeat stuffing:
2 oz (50 g) fresh breadcrumbs
2 heaped tablespoons fresh chopped parsley
1 level dessertspoon fresh chopped rosemary
6 oz (175 g) onion, finely chopped
1 Cox, Braeburn or similar dessert apple, cored, finely chopped, skin on
8oz (225 g) good-quality minced pork or sausagemeat
goose liver, if available, washed, dried and finely chopped
salt and freshly milled black pepper
For the spiced cranberry and apple stuffing:
9 oz (250 g) cranberries
1? lb (700 g) Bramley apples, cored and cut into ? inch (1 cm) chunks, skin on
2 oz (50 g) caster sugar
2 oz (50 g) fresh breadcrumbs
1 large onion, peeled and chopped
1/8 level teaspoon ground cloves or 8 whole cloves, crushed
? level teaspoon ground mace
2 tablespoons port
salt and freshly milled black pepper
For the gravy:
5 fl oz (150 ml) white wine
Goose Giblet Stock (click here for recipe)
Pre-heat the oven to gas mark 7, 425°F (220°C).
You will also need a roasting tin 14 x 10 inches (35 x 25.5 cm) with a roasting rack or crumpled foil placed inside.
First make the forcemeat stuffing which can be done very quickly and simply in a food processor. Begin with the breadcrumbs and then add the parsley and rosemary, followed by the onion and apple. Then, when all is finely chopped, add the sausagemeat, goose liver and some salt and pepper, and process a little bit more to combine everything evenly. If you don't have a processor, chop all the ingredients finely and combine them in a bowl.
For the cranberry and apple stuffing, the ingredients simply need to be combined in another bowl.
To stuff the goose, first place the forcemeat stuffing in the neck-flap end of the goose, pressing it in as far as you can and then tucking the neck flap all around it and patting it with your hands to make a nice rounded shape. Then secure the flap underneath with a small skewer or a couple of cocktail sticks.
Next, place the cranberry and apple stuffing in the body cavity – don't worry if it looks a bit raw and chunky; after cooking it will collapse to a lovely fluffy mass. Next, season the goose with salt and pepper, lay it on a rack in the roasting tin (no need to add fat as there will be plenty inside the goose), then place the roasting tin in the centre of the pre-heated oven. Give it 30 minutes' cooking initially, then reduce the temperature to gas mark 4, 350°F (180°C), and roast for another 3 hours for a 12 lb (5.4 kg) goose, or 3? hours for a 14 lb (6.5 kg) bird.
While the goose is cooking, you can be making Goose Giblet Stock.
When the cooking time is up, heat the cranberry jelly in a small saucepan, brush the skin of the goose all over with the melted jelly and return it to the oven for a further 15 minutes. Then, to test when the goose is cooked, pierce the thickest part of the leg with a skewer – the juices should run clear. Remove it to a warmed serving dish, snap off the wing tips and allow the whole thing to rest for 20-30 minutes before serving.
While that is happening, drain off that excess fat from the tin and make the gravy with the remaining juices, giblet stock and white wine. Season well and serve the goose together with its two stuffings and the gravy handed round separately
Source(s):
http://www.deliaonline.com/recipes/roast...
Baps .
· 1 decade ago
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Tame it first, then coax it into the oven and cook it like a turkey. Merry Xmas.
nosdda
· 1 decade ago
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slowly. First marinate it in salt water with a bunch of garlic, onions and other spices. then cook it like a duck.
Ganesha_lvr
· 1 decade ago
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like a turkey I bet
there are TONS of fat ones around Boston
I heard of one guy hunting them with his car.
He would just try to run them over.
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heard that at the Y
kurticus1024
· 1 decade ago
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calm it down first
compo1
· 1 decade ago
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Пользователь не загрузил свой аватар
Sandra Pavlik(ссылка) 11.03.18 08:59
goose
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*Nil permanent sub sole.
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