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

[charlotte-buff.livejournal.com]

I don't have any suggestions, but I did the same sort of thing with a big 'ol pork loin recently. The leftovers are sitting in a couple of ziploc baggies in the meat drawer of my fridge. I love pork chops so I figured I'd love pork loin, as well. Turns out - nsm.

Maybe I'll toss it this weekend...

[t0rque.livejournal.com]

shred it and use it in risotto. Or shred it and eat it in tacos.
Or send it to me; I love goose.

[thesoniashow.livejournal.com]

I have a frozen pheasant in my freezer right now. I went over to my parents' place last week and asked for some meat and they sent me home with two bags of frozen antelope, deer and pheasant.

My man is having a blast cooking this stuff, but he hasn't tackled the pheasant yet. Maybe Sunday.

You were brave to take on the goose! Do you know a good recipe for pheasant?

[tskaredoff.livejournal.com]

Damn deceptive food!

Oh well, we are stretching and growing. Broadening our horizons. Learning new things to dislike.

[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...

[tskaredoff.livejournal.com]

My grandpa used to give my mom pheasant. Our house was on his way home from hunting, so she'd just have these whole still-feathered carcasses on her porch some mornings. She used to make them into stew. Sort of a Coq au Vin thing, but with pheasant, I think.

I looked at pheasant in the store, too (actually don't keeo seeing that one, must be seasonal) but they were so much smaller than I thought they would be and pretty pricey, so I shied away.

Anyway, when I went looking for recipes for game birds, about half of them were for stew, so that is probably a good way to go.

Mmmm, venison and antelope are tasty! It's a good couple of years since I've had any, but I'm pretty sure they were ACTUALLY tasty and not just my brain tricking me into thinking exotic=goood.

[casperflea.livejournal.com]

Hmm, I think pork loin IS pork chops (just, unchopped). Weird. Maybe it's the way it was cooked?

[thesoniashow.livejournal.com]

I think venison is pretty tasty. The antelope isn't my favorite, but if cooked right I will eat it.

Thanks for the tip on pheasant!

[charlotte-buff.livejournal.com]

The first time I bought the pre-marinated bbq version and *hated* the flavor. The second time (because of my chop love) I bought the plain version and it was just... okay.

However, you've given me an idea. I'm thinking that maybe if I slice it up the remaining cooked loin and brown it for a bit in a pan, it'll taste more like regular pork chops. Thanks! (The bbq version is still getting tossed, but lessons learned and all that jazz.)