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Wild goose is a rich and flavorful meal that can be prepared in a number of ways. With an older goose, the fat may be strong flavored, making removing the skin and underlying fat a good option. Skinless goose is good for frying or other moist heat cooking methods. Wild goose is leaner than domestic goose, so roasting and grilling may dry the goose out, especially if you have removed the skin.

Skinning and Preparing

Clean the goose and remove the innards. Pluck the feathers and discard them, or reserve them for cleaning for another use. Soak the goose in cold water for two hours to remove the blood. Run your hands over the bird to make sure you have removed all the quills. With kitchen shears or a knife, remove the skin after first loosening it with your hands.Cheap Jerseys from china To fry the entire bird, heat oil in a turkey fryer to 360 degrees Fahrenheit and fry the goose for approximately 3 1/2 minutes per pound of meat. When the goose is finished, an instant read thermometer inserted into the breast should register 160 degrees Fahrenheit. To fry portions of goose meat, roll the meat in cornmeal or the breading of your choice, then fry it in a skillet filled with oil until the meat is browned and cooked through.

Slow Cooking

Marinate the slices of goose meat in your favorite marinade, such as one of orange juice and Worcestershire sauce. The marinade will add flavor and tenderize the meat. Brown the meat on all sides in a skillet. Place the goose meat in the slow cooker and pour in 4 cups of vegetable broth or 4 cups of a cream based soup. Domesticated goose meat contains approximately 7 grams of fat per 3 ounce serving, and wild goose has even less. This makes it a good choice for those seeking a hearty meal that won pack on the fat and calories. Goose meat is a good source of riboflavin, niacin, pantothenic acid, vitamin B 6, phosphorous and selenium.

How to Cook a Neck Pumpkin

Neck, or crookneck, pumpkins fall into the category of squash and come in summer or winter varieties. Squash is a broad term that describes edible gourds and includes different types such as zucchini and butternut. Crooknecks have a structure similar to yellow squash but with an orange yellow tint. Methods to cook pumpkin are the same whether you choose the round or neck strain. Once you can handle the pumpkin comfortably, peel off the rind with your fingers or use a knife if necessary.

Place the neck pumpkin into a baking dish, with the rind pointing up. Add 1/4 inch of water to the dish.

Set the baking dish in the hot oven. Bake the neck pumpkin until it is tender. The time will depend on the size of the pumpkin. Poke the rind with a fork. When the tines slide through easily, the pumpkin is done.

How to Cook Gizzards in a Crockpot

The gizzard is an muscular organ found in the digestive tract of poultry. Since birds don have teeth to grind their food, the gizzard helps them to grind their food before digesting it. In Portugal, gizzards are served in thick stew called moelas. Because they are made of tough muscle and connective tissue, gizzards need to be cooked a long time to make them tender.

Step 1

Rinse the gizzards. Peel off the inner skin if it hasn already been done. It is olive green in color and peels off easily. Left in place, it makes the gizzards taste bitter.

Step 2

Heat the oil in a frying pan over medium heat. Add the garlic, onion and bay leaf. Saute them for a few minutes until the onions soften and begin to look glazed.

Step 4

Remove the gizzards from the slow cookerTennesseeTitansJerseys Taste the broth for seasoning and add salt if necessary. Measure the broth. Add 1 cup of rice for every 2 cups of broth. Return the gizzards to the slow cooker with the rice. Cover and cook another two hours until the rice has absorbed all the liquid and the gizzards and rice are fully cooked.

How to Cook a Goose

The term “your goose is cooked!” has come to mean “you are in big trouble” in the English vernacular. Some speculate that the term dates back to a 15th century conflict between the English and the Celts. When English troops had a town near Dublin under siege, the townspeople responded by dangling geese out of their window to demonstrate that the siege was not affecting their food supply. This cheeky display so enraged the English troops that they burned the town to the ground, thereby “cooking the goose” of the entire town. While this theory may sound intriguing, it may not be true. Should you choose to quote it as fact for a school paper, your own goose will be cooked. But now let us think of happier times, of presents under the tree, of carols and hot chocolate, of a delicious meal on the family dinner table.

In this series of Christmas recipe videos, our expert holiday chef shares her recipe for cooking the perfect goose. Jennifer Cail begins by showing you the pots and pans you will need, then demonstrates how to season and baste your main course. She also includes tips for extracting fat from the goose and making the roux that will perfectly compliment your holiday meal. Not sure how to add juice to the pan during roasting? Leave everything up to the professional chefs at expert village and your goose will be perfectly cooked.

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