I googled good recipes when we killed one of ours to see what it tasted like. Sounds like you're planning to have goose for christmas??? There are a lot of recipes to try and I was gonna, but we had to give away all our geese, ducks, chickens, rabbits when we got the chance to move to this RV park to save money. You have to have the physical strength to handle all those critters and I didn't have it any more. Here's some recipes for goose, hope one tickles your fancy. HOLIDAY CHRISTMAS GOOSE 1 Wild goose Tart apples; peeled, cored & sliced 1 Onion Celery tops 3 Tablespoon Butter 1 Tablespoon Paprika 1/4 teaspoon Salt 1/4 teaspoon Pepper 1/8 teaspoon Thyme 1/8 teaspoon Parsley 1/2 pint Dry red wine
Preparation : Clean goose well. Wipe with salt and pepper. Fill cavity with raw tart apples, onion, and celery tops. Sew. Place in foil and add melted butter, paprika, salt, pepper, thyme, parsley, and wine. Completely cover with foil. Roast at 350 degrees; baste often. When done, remove foil from top and brown. Remove stuffing and serve. Yield:
TWICE STUFFED GOOSE
1 Goose (or duck) 3 Onions -- chopped 2 packages Brown/wild rice 1 cup Mushrooms -- chopped 1/2 cup Green olives -- halved or chopped 1 can Condensed Cream of Mushroom soup
1. In a big sauce pan, prepare the rice (I use Uncle Ben's) just as the package dictates.
2. In a separate skillet, saute the mushrooms, onions, and olives with butter. Mix the rice and the sauted stuff together.
3. Stuff this mixture into the bird's cavity, packing in as much as you can.
4. Place the bird in a pan or casserole that has tall sides, with just enough room for him to fit in. Pack the rest of your rice mixture around the bird, and on top. Bake at 190F for 1 hour, then turn it down to 160F for 4 hours (depending on your elevation).
5. Remove the bird from the oven, and place him on a separate platter. Scoop out all the stuffing and mix it all together with the stuffing that was on and around the bird. Re-stuff the bird. With the stuffing that is left, mix it with the soup, UNDILUTED, straight from the can, and re-pack that around the bird as before. Return to the oven (325) (160) for another hour.