Hunting and Fishing in NJ - A forum for NJ Hunters and NJ Anglers

Here is a recipe that will make the whole goose moist and tender.
Ingredients
• a Canada or Snow Goose, plucked and cleaned
• 2 medium onions, chopped
• 1 pound ground pork
• 1 cup milk
• 4 cups dry bread, diced
• 2 eggs, beaten
• ¼ cup butter (French butter if possible)
• 2 sage leaves or ¼ teaspoon of dried sage
• 1 goose liver, finely chopped
• 6 apples: granny smith, Rome, Macintosh, Fuji
o 1 apple peeled, cored and diced into ¼ inch cubes
o The other 5 should be cored and quartered
• Salt and pepper
• 4 cups hard cider (French hard cider if possible)
• 4 cups beef stock
• ¼ lb pate de foie gras or pate de campagne
• ¼ cup Calvados
• 5 tablespoons of flour
• ½ lb bacon

For the rest of the recipe go to http://huntingwithdaughters.com/?page_id=346
_________________
David Bershtein
http://www.huntingwithdaughters.com
http://www.fishingwithdaughters.com
'88 Vintage 11-87 12 ga.
Current Vintage 1100 28 ga.
Winchester 131 .22LR

That looks delicious! I look forward to trying goose for the first time now... always heard mixed reviews on the flavor but that just looks so darn good!

Great first post - Welcome to the forum!

-XexorZ

p.s. - great article on your Blog:
http://huntingwithdaughters.com/?p=432

Thanks!
Don't be afraid to try goose. The braising makes it very tender and flavorful
Thanks for checking out our blog

XexorZ wrote:That looks delicious! I look forward to trying goose for the first time now... always heard mixed reviews on the flavor but that just looks so darn good!

Great first post - Welcome to the forum!

-XexorZ

p.s. - great article on your Blog:
http://huntingwithdaughters.com/?p=432

Sounds Good thanks for sharing Welcome to the site