Make and share this To Preserve Goose Lard: German Ganseschmalz recipe from Food.com.
Author: Olha7397
Author: Charlie Trotter
this Recipe is an AUTHENTIC 18th century English dish, normally reserved for hollidays. unlike most recipes that get changed over the yrs to improve flavour or apperance, this one has held steady for over...
Author: fstwrtr
This is a great recipe for that wild bird you're not sure what to do with. Sweet and tangy at the same time.
Author: ALIGORN
There will be a large amount of rendered goose fat left over from this gumbo. The French often use the fat to coat potatoes for roasting. Rendered goose fat keeps, covered and chilled, 3 months. Two 8-pound...
Grilling the bird makes the most wonderfully moist and tender dish you'll every taste!
Author: Christine L.
Serve over cooked rice. Red potatoes are a good side dish. You need to marinate the breasts for about 4 to 6 hours in the refrigerator first.
Author: SHIVERDEN
Hearty comfort food from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Really nice served with hot biscuits or dumplings. Overnight standing...
Author: Molly53
I just ordered my goose (a 14lb one) for Christmas, so I'm looking for a recipe now. I found this elsewhere, but it looks like "the one". Obvously, prep times are a guess.
Author: JustJanS
Another great roasted goose recipe. Perfect for Christmas dinner!
Author: Ann
A great way to make goose. Similar to a turkey, but a much richer tasting bird. Incredibly good!
Author: Ann
I've made this goose several times, and it is fantastic. A perfect holiday meal!
Author: Ann
Grilling the bird makes the most wonderfully moist and tender dish you'll every taste!
Author: Christine L.
The secret to goose is to cook it until it falls apart - you need a slow cooker. This is a good sandwich recipe for goose breast.
Author: SHIVERDEN
Wild Canada goose breast with cooked onions and garlic in a sweet chili sauce.
Author: Daniel Seppala