In article
>,
zydecogary > wrote:

> On Sep 24, 9:22*am, Gorio > wrote:
> > I know some of you folks are not into hutning and yet others are totally
> > agianst it. I have nothign against any of you.
> >
> > That said: my son shot his first goose last weekend and, knwing one
> > could pound naisl with the legs, I breasted it out and saved the liver
> > and heart as well as the skin, feathers and down.
> >
> > Anyone have a tried and true recipe that works for goodbreast. This
> > isn't my first time, which is why I'm hunting for recipes. I have never
> > cooked a goose that I was pelased with. I would just liek to rppaper a
> > simple, tasty dish. As of yet, I haven't tasted any goose that I like,
> > save for one recipe.
> >
> > Wrap goose in bacon.Bake at 350 for 1.5 hours. Take goose out, eat
> > bacon, toss goose.
> >
> > Help me fellow food addicts.
> >
> > --
> > Gorio
>
> I tried cooking a goose for Thanksgiving on two occassions. I was
> shocked at all the fat that came from the bird. It does have a
> different taste, but I think that I will stick to the easier turkey
> and duck. [I've never tried a Turducken.]
>
> GARY HAYMAN
> http://bit.ly/GarysInfo

There's a lot of subcutaneous fat in domestic geese that needs to be
trimmed before roasting. You can then render the fat in a pot along with
a whole onion, strain it, and then keep it in the fridge. It's great for
frying spuds.

D.M.