American Fowl Recipes

This is my version of the recipe, I have the whole one somewhere that includes stuffing so write if you need it. The juice is terrific if you cook in saucepan to reduce after cooking

Dress a goose very soon after shooting. Do not rinse the cavity with running water because you will lose some flavor. wipe the cavity with a cloth wrung out in hot water. A goose tends to dry out when roasting, so keep the skin on to preserve the juices. Goose heart, liver and gizzard are delicious in gravy or stuffing. Goose meat is best when rare. Generally, one goose will serve two people.