Geese are readily available from quality butchers throughout the year but are at their best during the winter months from December to March. Like duck, they are quite a fatty bird and younger birds – known as green goose – are ideal for roasting. But, there are other ways of serving up goose rather than the traditional roast on Michaelmas day or at Christmas. Some suggestions are offered here.
How to Roast Goose
Goose, being a fatty bird, doesn’t really suit being stuffed with traditional forcemeats using sausage meat. Traditionally, sage and onion stuffing is used. This article gives recipes for sage and onion stuffing as well as delicious alternatives. Prepare one of them and then stuff the goose with it before putting it on a trivet in a baking tray.
Once the goose is in the tray, stab the skin all over with a fork (this helps to release the fat) and season well with salt and pepper. Cover with foil and roast at gas mark 4, 180 C, 350 F for half an hour per pound. Remove the foil for the last half an hour so that the skin browns nicely. Save the goose fat to use for roasting potatoes at a later date.
Gourmet Smoked Goose Meal Ideas
Goose can be smoked in a home smoker just like any other meat but, if that idea doesn’t appeal, it can be obtained from specialist online gourmet meat retailers and good quality high street butchers. It has a lovely rich taste and is ideal for a lunch or a first course dinner dish.
For a gourmet lunch, try serving smoked goose breast, sliced thinly, with a red onion marmalade, green salad and boiled new potatoes with mint and butter. For a first course for a more formal dinner party, serve each guest a couple of slices along with a salad of walnut, celery and apple bound together with mayonnaise.
Stewed Goose With Chestnuts
This is a lovely, tasty dish to serve on a winter's evening along with mashed potatoes or rice and green beans.
Ingredients:
- 1 goose
- 1 onion
- 1 lb fresh chestnuts
- 2 tbsp butter
- 2 oz flour
- 1 pt stock (chicken or vegetable)
- 2 tbsp tomato puree
- 1 tsp mixed herbs
- Salt and pepper
Method:
- Joint the goose into pieces
- Peel and chop the onion
- Fry both the onion and the goose pieces gently in the butter in a saucepan until they are just browned
- Add the flour, stir and cook for a minute
- Gently pour in the stock, stirring all the time, until it begins to thicken
- Add the tomato puree and herbs and season with salt and pepper
- Cover with a lid and simmer gently for about an hour, scooping off any fat as it rises to the top and adding more stock if necessary. A glass of white wine can also be added for a more luxury taste
- Meanwhile, boil and peel the chestnuts and add to the stew for the last 15 minutes of cooking
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