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Goose

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Baby j
Baby j Posts: 148
edited November -1 in EggHead Forum
I've been asked to cater a Christmas dinner for a German club. I'm thinking smoked goose on the egg. Anyone got a good recipe?

baby j
Jason Hillenbrand
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  • gdenby
    gdenby Posts: 6,239
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    ChrsmsGoos.jpg

    Her's a shot of a goose I did 2 years ago. I don't have my recipe book at hand, but the pic shows something important. Notice the scoring to allow fat to render. I also pulled lots of fat from the cavity,and took some from under the skin where it was really thick (Saved and rendered it for frying 'taters.) This worked much better than the preceeding year, when I just pricked the skin all over.

    My recollection was that the rest of the prep was pretty simple. Probably a honey-lemon-pepper glaze, some fruit tossed into the cavity.

    Done like a turkey, dome 350, with a large drip pan underneath. Pecan wood for smoke. I recall draining 3 cups of rendered fat from the pan.
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  • fishlessman
    fishlessman Posts: 32,764
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    i just low and slowed one once, i think there was 3 gallons of grease :laugh: :laugh: roasting would have been better, the goose low and slowed pretty much fell apart, lousy texture and still greasey
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • gdenby
    gdenby Posts: 6,239
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    The one above was a little chewy. I'm told geese are allowed more exercise than most farm raised poultry. However,the method did avoid the greasiness of the first attempt.

    From what I've read, goose was sometimes more valued for the fat than the flesh. Altho it seems a little gross to me, I'm told that a vat of cellar cool fat will keep sausages fresh for months.
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  • Richard Fl
    Richard Fl Posts: 8,297
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    Never done one, but here is an idea from the past.

    Goose, Barbecued W/Prune & Brandy Stuffing


    INGREDIENTS:
    9 lbs goose, rinsed, patted dry
    2 tsp salt
    8 oz herb-seasoned stuffing cubes
    1 1/2 cups water
    1/2 cup brandy
    1/4 lb butter, (1 stick)
    2 tangerines, peeled, sectioned
    1 stalk celery, thinly sliced
    3/4 cup pitted prunes, quartered
    1/2 cup raisins
    vegetable oil, for rubbing




    Procedure:
    1 Place the goose on a flat work surface and remove all loose fat. Sprinkle the cavity with 1 teaspoon salt; set aside. Prepare the herbed bread stuffing according to package directions, using 1 1/2 cups water, 1/2 cup brandy and butter. Once the stuffing is thoroughly moistened, stir in the tangerines, celery, prunes and raisins; stir well to distribute the fruit evenly. spoon the mixture into the body cavity, using up any remaining to fill in the neck cavity. Close both ends of the goose with skewers and place in a pan. Pierce the skin of the goose all over with the tines of a fork. Rub the skin all over lightly with vegetable oil before, not during, barbecuing. Rub the remaining salt on the skin. Set a drip pan in the center of the coals. Place the goose on a rack directly over the pan. Using a medium-slow wood or charcoal fire, cooking time will be between 2 3/4 to 3 1/2 hours, depending on the size of the goose, and the heat of the fire. The goose is done when the joints move freely. Remove the goose from the grill and set on a platter to cool for 10 minutes before slicing and serving.


    Servings: 6

    Recipe Type
    Main Dish, Poultry

    Recipe Source
    Source: BBQ List, Carey Starzinger, 1996/03/27
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  • Hatch
    Hatch Posts: 149
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    Nice looking bird...
    Did one years ago, stuffed it with apples and prunes that had marinated in Amaretto for two days.

    That and the homemade Kalhua ice cream were a big hit..
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