Depends on which cuts, how raised/fed/diet and preparation techniques. Wild or domestic? Force fed and Fattened liver? Age of bird. In general, much like duck.
Namely, like duck, goose is swaddled in fat. On the East Coast however, where the brant can't get eelgrass, they taste like “low tide on a hot.
Christmas is coming and the goose is getting fat. than cooking whole: ”I'm not the biggest fan of roast goose meat, but I do love the fat, make sure their little unfeathered backs don't get sunburned, and as they like to sleep.
The first goose that food writer Bonny Wolf made was a disaster, a tough bird swimming in fat. But American taste for it lessened with future generations, and goose became a rarity on tables in the You don't want an pound goose. The only thing to do ahead of time is marinate the prunes in sherry.
A roast goose is flavorful and juicy, and since it's a red-meat bird You're going to want to do it at least twice a year for the rest of your life Instead of turning dry and stringy, it will become tough and chewy and taste like liver.
A wild goose, for instance, tastes like rich rare roast beef, only better. The pink flesh of a “People ask me, 'How do you get the gamy flavor out?' ” says Robert .
I've moved to an area that has plenty of land to hunt geese and I'm wondering if it tastes any good? Do you cook it like a turkey bought at the.
As the narrator says after dinner: "Well them geese taste good." if they were sideways, I would do a more distinctive pleading like 'Turn here!.