Christmas goose problems!

December 24, 2013 12:04 PM

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?

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

posted by digitalprimate to Food & Drink (16 answers total)

Hunter Angler: How to Roast Wild Duck. You may be able to adapt some of what he suggests. This previously might be worth checking too.
posted by MonkeyToes at 12:33 PM on December 24, 2013

Were you planning to wrap the goose in strips of bacon? Aside from the flavor of the fat, how is that so different from just coating the goose in the duck fat or butter?
posted by domnit at 12:49 PM on December 24, 2013 [1 favorite]

Can you make a flavored rub with the duck fat and herbs and put that liberally under the skin?

And make a ton of gravy - use some of the pâté in it as a secret weapon - just in case it's dry.
posted by data hound at 1:13 PM on December 24, 2013

Best answer: The problem with wild goose is, as my father used to say, even the gravy is tough. You might be lucky since you said it is small, maybe it's a young one and not too tough. You could cook it to above a 170 F temp to start to turn the collagen into gelatin, but it will be incredibly dry (but that's better than tough). I'd say, brine overnight and don't skimp on the salt, then slow cook for a very long time. The duck fat can't hurt.
posted by 445supermag at 1:17 PM on December 24, 2013 [1 favorite]

Can you loosen the skin and rub globs of duck fat underneath? That's where it would normally be on the bird, right? I've seen this done with butter on turkeys and chickens before.
posted by genmonster at 1:40 PM on December 24, 2013 [1 favorite]

Braising is the traditional solution for tough meat. With red wine and cherries. With mushrooms.
posted by ottereroticist at 1:55 PM on December 24, 2013 [2 favorites]

I'd make a paste of garlic, whatever herbs or spices you're using, and the duck fat (cool and solid, like a softened butter consistency), then rub it all over and especially under the skin if possible, like genmonster suggests.

What about a meant-to-be-disposed item inside the chest cavity to let out steam/moisture as it cooks? Some apple chunks, sage and crushed cinnamon stick? Half a lemon?
posted by Juliet Banana at 1:58 PM on December 24, 2013 [1 favorite]

Slow cooked in liquid would be your best way.

If you really want to dry roast it, then I'd stuff as much moisture giving items in the cavity, put duck fat under all the skin. Slowly roast and baste like crazy.
posted by wwax at 2:10 PM on December 24, 2013 [1 favorite]

I've had this done with duck, and it was magically delicious, but I have no idea how you might really go about it: Slow cooked in a red wine concoction (and surely brined overnight) and lots of aromatics with the skin removed, and the skin crisped up like chips, probably deep fried in duck fat, circling the meat and veg on the platter. Could you skin your goose and cook that separately, so you can put the meat in as much liquid as you can?
posted by Mizu at 2:26 PM on December 24, 2013

Best answer: I would very much suggest that you trawl through HunterAnglerGardenerCook - the link will take you to the duck and goose recipes. He specializes in wild game, so the advise and recipes will be right on the money.

Lucky you! I'd love to get my hands on a goose of any sort!
posted by ninazer0 at 2:44 PM on December 24, 2013 [1 favorite]

Response by poster: The buckshot holes were still stained with blood

Thanks for al the help! Now I face the crucial decision to brine or not to brine and let sit uncovered overnight, Wish me luck.
posted by digitalprimate at 2:57 PM on December 24, 2013

I'm with wwax - though I would blend the moisture-giving stuffing with duck fat (apples, oranges, lemons, work well with some dried fruits and berries in the mix - apple-cranberry for a "wild" taste), and then I would use butter under the skin for crispiness.
posted by mumimor at 4:10 PM on December 24, 2013

Rub butter and herbs under the skin. Definitely brine!
posted by oceanjesse at 5:26 PM on December 24, 2013

Response by poster: n.b. I wound up going with the high heat method ninazer0 lined to above, with a bit of duck fat on the breast (no room to get it under the skin) to start. Heaven.
posted by digitalprimate at 10:29 AM on December 25, 2013 [4 favorites]

Best answer: Cook it "wet" by a great Czech recipe I've used for years.

Chop off the outer two wing joints and put them and the neck in the bottom of an oval roasting pan with the gizzard and heart.

Season the goose inside and out with salt, pepper and a small handful of caraway seeds. Put a whole peeled onion in the cavity.

Set the bird on its side on top of the wings and neck and add a full quart of water.

Cover and roast/braise at 350 for 3-1/2 hours or until done (the legs don't spring back when you separate them). This melts the thick layer of fat out from under the skin.

Pour off all the liquid and skim off the fat (to be used for other purposes). Return the pan to the oven, uncovered, for 10 minutes to crisp the skin.

Empty the roasting pan, put the defatted juices in and heat while scraping up the browned bits to make gravy for roasted tiny potatoes.

Cook the liver gently in some of the melted fat until it's barely pink on the inside - not too long - and have it as a cook's treat.
posted by KRS at 6:43 AM on December 26, 2013 [1 favorite]

Response by poster: Since my above comment got favorited please note the way I cooked this wild goose is ABSOLUTELY NOT the way to cook a tame goose!
posted by digitalprimate at 10:15 AM on December 30, 2013