Goose is the nicer meat IMO. A great way to cook it is to stick it in a low barbecue outside and use the oven for the trimmings. Discovered this by accident many years ago when we ended up on Xmas eve with a bird that was way too big to go in the oven. I was about to start taking pieces off with a hacksaw to make it fit when an in-law pointed out that the local garage was both open and flogging off barbecues left over from the summer at half price.
Anyway, this may be completely obvious/standard for people who do a lot of cooking, but I thought it was a really nifty solution.
Anyway, this may be completely obvious/standard for people who do a lot of cooking, but I thought it was a really nifty solution.
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