"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

"Poached” Wild Goose Recipe

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This recipe for "Poached” Wild Goose, by , is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paul Lautermilch
Added: Friday, February 13, 2009


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

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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