Christmas goose problems!
December 24, 2013 12:04 PM Subscribe
I have a beautiful, just shot wild goose! Except I didn't expect to receive a wild rather than tame goose, and I have no bacon or other fat to cover it in. How can I cook this without turning it into leather? Help?
posted by digitalprimate to Food & Drink (16 answers total) 4 users marked this as a favorite
This thing is small but beautiful, and I don't want to ruin it. Already did the one minute boil to raise the goose flesh after piercing what (tiny amount) skin/fat it has with a knife. It will of course sit uncovered overnight in the 'fridge with salt.
This bird has no fat, no fat at all, and I have no bacon nor any bacon substitute. I live where stores are no longer open nor will they be open tomorrow; must make do with what I have. I do have plenty of rendered duck fat and pate, if that helps.
This is a matter of family pride: I must produce once again a perfect goose. Yes, I am an idiot who should have asked first if it was going to be a wild goose.
I have a backup ham cooked with Bourbon and molasses glaze, so all is not lost