foxnet22 Posted January 20, 2013 Report Share Posted January 20, 2013 i have just been giving a goose from a mate who shoots these.so after plucking it etc was wondering how would you recommend cooking it,would you add herbs to it etc .i have to admit im no jamie oliver when it comes to messing around wi ovens n that so hoping you members can recommend something cheers chaps. Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted January 20, 2013 Report Share Posted January 20, 2013 What sort of a goose is it? Quote Link to comment Share on other sites More sharing options...
foxnet22 Posted January 20, 2013 Author Report Share Posted January 20, 2013 dont know mate ,but its going in my oven pal. Quote Link to comment Share on other sites More sharing options...
TJ91 Posted January 20, 2013 Report Share Posted January 20, 2013 Slow cooker, that's how I always do myne. Bang some onions, carrots and spuds with it Few sprouts and abit of cabbage on side, couple of roasters or some mash...sorted! Quote Link to comment Share on other sites More sharing options...
Lord Geordie Posted January 21, 2013 Report Share Posted January 21, 2013 Start it cooking breast down to keep the meat moist. Cook it slow! Alternatively you can breast is and make a casserole or a curry You can follow the recipie for crispy duck and do it with the goose instead! Quote Link to comment Share on other sites More sharing options...
forestry Posted January 21, 2013 Report Share Posted January 21, 2013 Insert a house brick into the cavity, cook on 175 degrees for six hours, remove from oven, chuck the goose away and eat the brick ! Quote Link to comment Share on other sites More sharing options...
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