My Goose is Cooked

[multipurposegoddess]

As I may or may not have mentioned, I bought a goose a while back. Not a live goose, wandering around scaring the cats, a frozen goose suitable for eating. It was sitting in my grocery store and I thought "how often do I get the chance to pick up a goose at my local store?" and bought it. After all, I really like duck and goose:duck::turkey:chicken, or so one would think.

And then it sat in my freezer for ages because, really, who has time to roast a goose? And, as it turns out, there is apparently always frozen goose available at my grocery store. I don't know why. Maybe there is a large goose farm nearby that I don't know about.

I finally got it together on Sunday, made stuffing, fried up the liver and had it on melba toast, the whole nine yards.

Turns out, I don't like goose. It tastes like tough, chewy nothing much with a thick layer of grease. Normally, I like grease, but this is not tasty delicious grease, somehow. And I've got 8 or 9 pounds of it in my fridge, along 3 cups or so of rendered fat and some partially made gravy (I tried to follow the recipe rather than making it the way I always make gravy and it is Not Right but I think I can fix it with a roux).

I'll put it in the freezer tonight, because I'm going out of town tomorrow morning, but I will have to do something with it eventually. The practical thing to do would be to just toss it all, but I don't think I can. Is it too late to, I don't know, stew it or something? Will slow cooking help once it is cooked?

Comments

[tskaredoff.livejournal.com]

I will try the shredding, but if that starts to seem like too much work I will totally send it to you. I bet if I freeze it and fed ex it would be fine...