Cooked goose

When it comes to alternative Christmas mains, why have turkey when you can have delicious, succulent roast goose? This whole roast goose recipe goes especially well with spiced red cabbage and hasselback potatoes. First time cooking a goose? Read our handy guide on how to roast a goose perfectly.

Goose is a delicious alternative to turkey at Christmas. This recipe will show you how to cook goose and create a beautiful roast goose for Christmas.

Enjoy perfectly seared and roasted goose breasts with this simple recipe that you can pair with any of your favorite sauces!

Sweet Roasted Goose is a tried and true recipe for a succulent goose with crispy skin and tender meat seasoned with apple, orange and potato stuffing.

Check out the video version of this article on YouTube : How to Cook Goose

I have such fond childhood memories of Christmas dinner and my mother serving a golden brown Christmas goose. To flavor the meat, Mom stuffed the bird with peeled and quartered fruit that's discarded after baking. —Rosemarie Force, Heathsville, Virginia

CAN BE STRENUOUS, but it comes with rich rewards: eye-popping mountain vistas and cozy, decoratively hewn almhütten (Alpine huts). Stop in, and the proprietors will feed you heaping servings of pork and dumplings paired with steins of beer, all to help fuel your mountain descent.

Make roast goose the star of Christmas dinner. Roasting the legs separately ensures everything is perfectly cooked, while the long resting time frees up the oven and allows the meat to retain its juiciness. The goose can be prepared up to step 4 a day ahead and the spice rub adds aromatic flavour to the meat. Make this roast goose as part of our zero-waste Christmas dinner for six. The wings and giblets make a fantastic base for goose gravy and the goose liver can be used to make stuffing.

Use buckwheat for a delicious twist on traditional stuffing!

Smoker recipes for meats and fish, with instructions on how to make all kinds of smoked meats, fish and shellfish, as well as wild game.