HEARTY GOOSE SOUP
"After my son went goose hunting, I had to cook what he brought home. So I got ingredients together and came up with this chunky soup. It's chock-full of pasta and vegetables," relates Loretta Fenrich of Bonney Lake, Washington.
Provided by Taste of Home
Categories Lunch
Time 5h15m
Yield 13 servings (about 3 quarts).
Number Of Ingredients 12
Steps:
- In a 5-qt. slow cooker, combine the goose, potatoes, onion, peppers, carrots, water, garlic, basil, salt and pepper. Cover and cook on high for 4 hours or until meat is tender. , Stir in tomato sauce and tomatoes; cook 1 hour longer. Just before serving, cook macaroni according to package directions; drain. Stir into the soup.
Nutrition Facts :
SLOW-COOKED GOOSE
"My husband, Willard, and I own a hunting lodge and host about 16 hunters a week at our camp," says Edna Ylioja from Lucky Lake, Saskatchewan. "The slow cooker makes easy work of fixing this flavorful goose dish, which is a favorite of our guests. The recipe makes lots of savory gravy to serve over mashed potatoes."
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large shallow dish, combine the soy sauce, oil, lemon juice, Worcestershire sauce and garlic powder. Add goose; turn to coat. Refrigerate for 4 hours or overnight., Drain goose, discarding marinade. Place flour in another large shallow dish; add goose in batches and turn to coat. In a large skillet over medium heat, brown goose in butter on all sides. , Transfer to a 3-qt. slow cooker. Add the soup, water and soup mix. Cover and cook on high for 4-5 hours or until meat is tender. Serve with potatoes, noodles or rice.
Nutrition Facts : Calories 378 calories, Fat 15g fat (5g saturated fat), Cholesterol 127mg cholesterol, Sodium 1706mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 39g protein.
ROASTED GOOSE WITH CHESTNUT-SWEET POTATO STUFFING AND GINGERED PLUM SAUCE
Steps:
- Pre-heat the oven to 550 degrees with a roasting pan large enough to hold the bird. Pull bird out of brine and rinse extremely well. Pat dry and rub canola oil all over and inside the bird and season with black pepper. Place goose in the hot roasting pan in the oven. Let brown on top, about 20 to 30 minutes. Meanwhile, in a hot saute pan coated lightly with canola oil, add the sesame oil and saute the garlic cloves, ginger and onions until lightly brown then add the carrots and celery, about 5 minutes. Season with salt and pepper. In a large bowl, gently mix with the sweet potatoes, chestnuts and green scallions and check for seasoning. Pull the browned bird out of the oven and stuff with stuffing. Reduce oven to 325 degrees and cover with foil to prevent burning. Cook an additional 11/2 to 2 hours (depending on size of bird) or until juices run clear after puncturing between leg and breast. Let bird rest 10 minutes before slicing. Drain off fat in the roasting pan but leave at least 2 tablespoons of fat. Place roasting pan on a high burner and sautee white scallions, ginger and plums. Deglaze with both wines. Reduce by 80 percent then add stock. Reduce stock by 20 percent then add soy. Check for seasoning.
- PLATING: Take out the stuffing and mound it on a large oval platter. Slice bird and present on top of stuffing. Ladle sauce around the slices.
- BEVERAGE Chateau Pichon Lalande
GOOSE AND NOODLES
Number Of Ingredients 3
Steps:
- Next time you roast a goose for dinner, don't cover the leftovers and put them in the refrigerator. Roast goose, in my experience, gets tough and dry even if it's well wrapped. After dinner put the carcass in a large stockpot with about a gallon of water, set it on the stove and simmer until the meat falls off the bones. Usually this takes only a couple of hours. Let cool and pull all remaining meat off the carcass. Discard bones and skin. Refrigerate if you're going to make this in the next day or two, or freeze it for later use. I prefer to freeze the meat with about two quarts of the broth. For a quick camp dinner, I pull the broth out of the cooler in the morning and allow it to thaw. That evening just pour it in a pot and add a pound of egg noodles after the broth comes to a boil. In about ten minutes you have a delicious and nutritious main dish. Serve with coleslaw and hard rolls.Spiced with More Tall Tales - Fish and Fowl
Nutrition Facts : Nutritional Facts Serves
YUMMY LEFTOVER GOOSE!
My husband bought back a goose from Hong Kong and I was fretting over what to do with the leftover meat. Whipped a simple dish with the few ingredients I have left in the fridge and he was pleasantly surprised with the result!
Provided by Pink Truffles
Categories Chinese
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in pan.
- Fry the garlic in the pan. Do not brown the garlic.
- Stir-fry meat in the pan.
- Add the mushrooms and scallions inches.
- Mix the oyster sauce and soya sauce into a small bowl and then place it into the pan.
- Stir-fry meat with the sauces and ensure that it is well-mixed.
- Serve hot.
- You can serve the dish with fresh lettuce. Great as a lettuce wrap as well.
Nutrition Facts : Calories 224.2, Fat 9, SaturatedFat 3.5, Cholesterol 105, Sodium 1104.8, Carbohydrate 4, Fiber 0.4, Sugar 0.5, Protein 30.4
SWEET AND SAVORY GARLIC NOODLES
Sweet, salty, savory, and addicting noodle dish. Kid-friendly and great for potlucks.
Provided by FrankandTina Holmes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Melt butter in a skillet over medium heat. Add celery and onion and saute until soft, about 5 minutes. Add garlic and saute until fragrant, about 1 minute, being careful it doesn't burn.
- Mix soy sauce and sugar together in a small bowl; stir in to the vegetable mixture. Immediately add drained spaghetti and cook until heated through, 2 to 3 minutes. Serve hot.
Nutrition Facts : Calories 403.7 calories, Carbohydrate 64.4 g, Cholesterol 30.5 mg, Fat 12.4 g, Fiber 2.4 g, Protein 9.2 g, SaturatedFat 7.5 g, Sodium 1370.5 mg, Sugar 21.5 g
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