Change things up this holiday season by preparing a roast goose instead of a turkey. The flavor of the goose is "richer" than turkey (closer to that of duck) and the meat is...
Method: oven
Time: 2-5 hours
Basic Roast Goose
Holiday Goose a L'Orange
Made with orange marmalade, cornstarch, orange-flavored liqueur, goose, oranges, fresh thyme, bay leaves, dried thyme, salt, black pepper
Method: oven, stovetop
Time: over 5 hours
Gala Goose
Made with all-purpose flour, celery, chicken stock, white wine, parsley, green apple, whole cloves, bay leaf, dried thyme, dried porcini mushrooms
Method: oven, stovetop
Time: 2-5 hours
Asian Goose Stir-Fry
Made with bell peppers, celery, wild goose breast, onions, sliced mushrooms, slivered almonds, seasoned salt, Asian rice mix
Method: stovetop
Time: 30-60 minutes
Roast Goose with Prune, Apple and Apricot Stuffing
Made with goose liver, orange, pork sausage meat, dried thyme, parsley, soft breadcrumbs, egg, nutmeg, salt and pepper
Method: oven, stovetop
Time: over 5 hours
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Chinese Honey Goose
Made with rice wine or dry sherry, whole goose, lemon, water, honey, soy sauce
Method: oven, stovetop
Time: over 5 hours
Braised Goose
Made with salt and pepper, goose, sage, garlic, dry white wine, beef stock
Method: oven, stovetop
Time: 2-5 hours
Smoked Goose Breast With Pear Salad
Made with salt, black pepper, smoked goose breast, cornice pears, arugula, lemon, olive oil
Method: oven
Time: under 30 minutes
Cranberry Wild Goose
Made with salt and pepper, cornstarch, flour, sherry, goose, cranberries, butter, sugar, bacon
Method: oven, stovetop
Time: 2-5 hours
Beer makes batters better, meat more tender, and sauces more flavorful.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.