Yummy Leftover Goose Food

YUMMY LEFTOVER GOOSE!

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.

PERFECT SPICED ROAST GOOSE

Steps:

• For the marinade; in a large saucepan combine 2 cups water with 2/3 cups soy sauce, celery, dried onion and 1 tablespoon sugar; bring to a boil, reduce heat and cook uncovered until the celery is tender, stirring frequently.
• Cool mixture to room temperature.
• Pour the marinade into a large resealable bag; add in whole goose, then seal bag and turn to coat.
• Refrigerate for 4 hours turning several times.
• After 4 hours of refrigeration time discard marinade.
• Sprinkle JUST THE INSIDE of the goose cavity with salt and pepper (you will season the outside of the goose with salt the last 1-1/2 hours of cooking).
• Rub the outside of the goose with vegetable oil.
• Place goose on a shallow roasting pan.
• Set oven to 325 degrees.
• In a small cup or bowl combine the cinnamon with garlic powder and anissed; rub spice mixture all over the outside of the goose.
• Bake UNCOVERED for 30 minutes.
• Meanwhile while the goose is cooking; in a small saucepan combine the vinegar with 1 tablespoon soy sauce, honey, remaining 2 cups water; bring to a boil, reduce heat and simmer uncovered until reduced by about half.
• Remove the goose from oven and baste the goose generously with honey mixture.
• Sprinkle lightly with salt.
• Return to oven and bake UNCOVERED for another 30 minutes.
• Remove from oven and cover with foil and return to oven to bake for about 1-1/2 to 2 more hours or until a meat thermometer reads 180 degrees (basting occasionally with remaining honey mixture if desired).
• Let stand covered with foil for about 20 minutes or more before carving (do not prick with a fork or slice during this time or juices will flow out of the goose).
• For the gravy; strain pan juices, then skim and discard any fat.
• In a small saucepan combine cornstarch with cold water until smooth; whisk into the pan juices and bring to a boil, cook and stir for about 2 minutes or until thickened.
• Serve the gravy with the goose.
• Delicious!

COLONIAL GOOSE

Steps:

• For the marinade:
• Combine the ingredients and set aside while you prepare the meat and the stuffing.
• For the stuffing:
• Melt the butter and honey over low heat, add the other ingredients and combine well.
• Force the stuffing into the cavity in the meat, and sew it up with fine string.
• Place the leg into a large oven baking bag sitting in a baking dish large enough for the lamb, and then add the marinade mixture.
• The meat is best prepared early in the morning.
• Tend it all day, regularly turning it over in the marinade throughout the day.
• Cook at 350 F (180 C) for two hours but check on the progress at 90 minutes.
• If you don't have an oven bag, just place it in the roasting pan as you normally would but if the meat looks like it may be over browning, it can be covered by foil.
• Remove the string before carving.
• Strain the marinade and use three or four tablespoons of the liquor to make gravy.

GOOSE STEW WITH BARLEY AND CELERY ROOT

Steps:

• Trim the legs of any excess fat. In a Dutch oven or other large, heavy pot with a lid, heat the duck fat over medium-high heat. Add the legs and brown them, salting them as they cook. Take your time to get them well browned. Transfer them to a plate and set aside.
• Add the onion and mushrooms to the pot, turn the heat to high, and stir to combine. Sauté for 6 to 8 minutes, until the onion begins to brown. Add the marjoram, return the legs to the pot, and then pour in the stock. Bring to a simmer, cover, and cook for 2 to 3 hours, until the meat is tender. If a lot of fat begins to accumulate on the surface of the stew, skim it off.
• When the goose legs are tender, remove them, let them cool a bit, and then pull all of the meat off the bones. Return the meat to the pot. Add the barley, carrots, and celery root, stir well, and cook for about 30 minutes, until the barley and celery root are tender. Season with salt.
• Serve garnished with the dill and a sprinkle of black pepper, and top each bowl with a dollop of sour cream at the table.

ROAST GOOSE

Steps:

• Place the oven rack in lowest position, and preheat your oven to 425f.
• Trim and discard any excess fat around the goose's neck and cavity.
• Rinse the bird with cool water.
• Taking care not to cut the flesh, pierce the skin all over to help render fat as the bird cooks.
• Place the garlic, onion and lemon halves in the cavity.
• Tie the legs together to close the cavity.
• Season the bird with the salt and pepper and place breast up in a roasting pan.
• Place the neck next to the goose.
• Roast the goose for 30 minutes, the remove excess fat, turn the goose to breast-side down; remove fat, but do not turn the bird.
• This saved fat makes fantastic roasted veggies, and will keep in the fridge for quite a while.
• Reduce the oven temp to 325f and cook the goose for a further 1 1/2 hours or until the temperature (taken in the thickest part of the leg) reaches 185f.
• Remove the goose, tent loosely with foil, and allow to rest 20-30 minutes while you make the gravy.
• Discard the neck.
• Pour off any further excess fat, and place the pan on a burner over medium heat.
• Add the wine, and stir with a wooden spoon to scrape up any brow sticky bits.
• Add the broth, and reduce to a thinish gravy consistency.
• Add the prunes, cook for 5 minutes, or until the fruit has plumped up.
• Check for seasonings and serve with the goose meat.
• Discard the cavity filling.