Goose/8 recipes

Whole wild goose roasted low and slow, basted with an orange-tarragon glaze made with currant jelly and port wine. Carved tableside with a glossy citrus sauce.

Wild goose roasted at 325F and basted with a glossy orange-currant glaze made with fresh OJ, port wine, and orange sections. Slow-cooked for 3.5 hours until the drumstick meat is fall-apart tender.

Mile-high three-layer chocolate celebration cake for a crowd, filled with raspberry jam and orange marmalade, frosted with mocha cream cheese buttercream. Party show-stopper.

I have made a Thanksgiving goose every year for at least 15 years. I have steadily gained on making the perfect bird but I finally found the greatest recipe ever in Cook's Magazine. The divine part of this approach to cooking the goose is that it employs some of the eastern method of drying the skin which is used in Peking Duck. The skin simply drops all its fat and leaves a crispy, dry, delectable skin that folks fight over! No more rubbery, yucky goose skin full of fat!

A game-day favorite for me and my family. Savory, sweet, and filling.

Traditionally, poached apples stuffed with prunes (see recipe) are served with the Christmas goose. Red cabbage and carmelized potatoes (see recipes) complete the Christmas menu in Denmark.

Good recipe. Be sure to cook for the 8 hours. I cooked 5.5 hours and the vegetables were not quite done.

Wild duck or goose browned in a skillet, stuffed with apple and onion, then braised in homemade gravy until the meat falls right off the bone. Honest, hearty hunter's fare.

This was very good. I had a 26 ounce jar of salsa and used almost all of it. I used the last 6-8 ounces at the end right before I served it.

Mock goose is a British vegetarian bake of diced potatoes, apples, onions, and cheese with sage, topped with stuffing mix and grated cheese. Hearty autumn comfort food.

The delicious crumb topping makes these muffins taste like miniature coffee cakes. Good at tea time and also for brunch. Cool at least 1 hour before serving.

Very tasty treat! Easy to make and very moist. I added 1/2 cup chopped pecans to the batter. Would be good with some dried cranberries also.

We have had so many fruit jams, have you even tasted tomato jam with some spiciness, ginger and garlic. And it is so versatile, it goes well with cracker, bread or some pita bits.

This recipe comes from one of my Norway friends, she gave me this good recipe: These rolls I make from leftover cake vreks! You can have any kind of cake in it but half of the crumbs must be from chocolate cake. I store leftover in my freezer and make this recipe when I want to.

Quite good and pretty spicy. I left out the mushrooms and cooked in a Dutch oven rather than the crockpot. I simmered it, covered, for about 1 hour 30 minutes. Would make this again. Thanks for sharing.

The combination of black beans and sweet potato gives these brownies a moreish, moist quality. These are great for kids as they contain no added sugar or trans-fats (you may wish to omit the coffee and substitute cacao powder if serving to youngsters, though).