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"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

"Poached” Wild Goose Recipe

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This recipe for "Poached” Wild Goose is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 whole goose, skin on
1 large onion, quartered
2 stalks of celery, cut into 1” pieces
2 carrots, cut into 1” pieces
1 bay leaf
hot irrigate
1 T butter or margarine, melted
Directions:
Directions:
In large stock pot, combine goose, onion, celery, carrots, and bay leaf.
Add water to cover.
Heat to boiling.
Reduce heat and simmer until tender, 1 1/2 to 2 1/2 hours.
If size of goose prevents covering with water, turn goose over once or twice during cooking.

Heat oven to 400º.
Drain goose.
Strain broth and save for other recipes.
Pat goose dry.
Place in roasting pan.
Brush with melted butter.
Roast until skin is crisp and brown, 20 to 30 minutes.
Number Of Servings:
Number Of Servings:
Serves 4 to 8
Personal Notes:
Personal Notes:
Although this recipe may sound illegal, the title refers to the cooking technique, not the method of procurement! Use this recipe if you have a mature (does that mean OLD???) goose to cook.

 

 

 

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