Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Xmas goose...going to give it a go !

11lb'er domestic out of SD , 6.99 a pound, cant say ive ever cooked one that i didnt shoot, fellow i talk to every few years swears by it > he stopped eating turkey years ago said try it ! Howa bout you guys ..any of you do goose's ? Going to do a tiny prime rib to as thats what we've ate forever....if it goes well there is new years to try again !

I hope it works out well for you. I've been down this road before and have yet to enjoy it (only tried it twice).

We're doing duck, because of the previous goose encounters.

Save the grease.
Makes the best biscuits and pastries.
Domestic is a lot better eating than a honker or snow. It's nice not biting into a steel BB ether.

All dark meat, a lot of grease.

My big family (9 kids) used to cook a big turkey and a goose every year.

It was good but I lean more toward duck now.

I got five dollars against a stale ginger snap that says Remsen knows how to cook your goose......

Indeed, I do! This is my grandma's recipe from the old country (in this case, Czechoslovakia)...


Put the goose on a rack in a roasting pan, add a bit of water to the pan, then salt the entire goose. Put a cut up apple in the cavity and sprinkle caraway seed on the skin and in the cavity. Add in crushed garlic to your taste and then cover it in an oven at about 350 degrees for 1.5 hours. Poke holes in the skin at this point to let the fat drain a bit and cook it for another 45 minutes until the skin is totally crispy and then let it sit.

Sometimes, my grandma would put some orange juice in to baste with, but that's not necessary. They key is the caraway...

The best sides with this are the same as with a roasted duck: Red cabbage and potato dumplings.

Brine it and smoke it.

I've done a few wild Canada geese. They are good but snow geese are better. The nay sayers who call them sky carp are full of it.

Interesting, if the goose came from Schilt's goose farm, 4 miles west of here, it'll be excellent. No comparison to wild. Do rack it, lots more fat than wild. Haven't looked lately but we used to get a deal on geese that got caught in the plucker. The feet get sold to China, apparently in high demand there.

For me the key thing to leave out. But there is no accounting for taste.

Recipe for a goose, wild ones, around here was this...........cook goose, along with an old boot, take out of oven, throw goose away and eat boot.

I've eaten wild goose, the breast sliced into small pieces, marinated and deep fried. It was okay, but nothing I'd want to eat on a regular basis.

Good luck with the goose, have only cooked wild ones. I know domestic is a whole different critter.

sounds great to me, i'd be all over that goose...!

Whats the fancy thing iam to do with the liver? Frogwaa ? Just de vein slice and eat ?

Usually giblets (cooked) go into a stuffing. If they don't get snacked on as soon as they're cooked.