Topic: Another one crossed off my list

[grawrc]

This year we decided to have goose for xmas dinner - but for a variety of reasons ended up having it today instead. I must confess to being seriously under-impressed. It was good, but not something that I would want to eat on a regular basis.

Actually I'm beginning to think I'm a closet vegetarian. What I enjoyed most about our meal today was the roasted veg - most home grown.

[ACE]

I tried it once, never again, even worse when it is cold. The only good thing is the dripping.

[Vinlander]

Personally, I much prefer goose to turkey (especially factory white turkeys), but I regard it as similar but inferior (and very expensive) compared to a good duck.

Nobody who dislikes duck is going to enjoy goose much, and I'd recommend they stay well away from wild duck, even more important that they don't try pigeon.

I always ask people if they like liver - if they do they should like pigeon, if not - very unlikely.

I love liver - I order it almost every time it appears on a menu - like many blokes whose wives can't stand it, or even worse won't have it in the house.

I know quite a few people who don't like any strong flavours at all - they inspire my deepest pity - they are at a terrible risk of becoming vegans...

However, good luck to them - more offal for me! and cheaper too, in a market that largely regards it as 'waste'.

Cheers.

PS. Don't avoid pheasant in season - it's full of flavour despite being rarely hung these days (unless from a specialist butcher): it has lived well, it's healthy (as free-range as can be) and tastes very similar to a proper, decent bronze turkey - and probably cheaper too.

[1066]

Actually I'm beginning to think I'm a closet vegetarian. What I enjoyed most about our meal today was the roasted veg - most home grown.

Aahh, but it's the meat gravy on the veg that tastes even better  :)

Agree with the cold goose thing - not great!

[sunloving]

Its the roast parsnips bread sauce and gravy that i always eat first.
Do like coronation chicken (turkey) sandwiches the next day though!!

yum , what can i have for breakfast now
x sunloving

[valmarg]

Thank you all for putting us off goose for Christmas.

When we first moved out here (1973) the locals were more in favour of goose, rather than turkey.

It's been one of those things that we would like to try, but are not prepared to ruin Christmas dinner (lunch). ;D

Before Christmas the local Waitrose had Geese on sale for about £60.00.  They were very large birds (for the two of us). And about twice the price of bronze turkeys.

I think I would like to try someone else's cooking of a goose, before trying to do it ourselves.

Also, when ACE says that the leftovers are rubbish (other than the goose fat).  It does seem an extremely expensive bird.

valmarg

[Vinlander]

I think I would like to try someone else's cooking of a goose, before trying to do it ourselves.

It's easy enough to find duck in any french or chinese restaurant - if you discover you don't like it then you probably won't like goose. 

If you do like duck you might think goose is less good and much more expensive, but you won't actually dislike it - nor are you likely to be put off by the somewhat greasier leftovers (personally I find turkey too dry).

Good Luck.

[landimad]

I myself love a good bird, any type and one that has been hung for a while is better. All meats and trimmings are good to eat if sourced from a good butcher.
As with most of the growers, the veg makes a meal and therefore the gravy too.
A home made gravy is far better than one of those granular types which can be knocked up from a kettle.
My lot love the dinners which have home grown veg, quality meat and gravy made from the pan on the stove which had the meat basting for the length of time it takes to cook it.
Parsnips that have been frosted before lifting and have been roasted in butter and honey.
Potatoes lifted and stored before being brought in and roasted in fat.
Sprouts that also have been frosted then steamed to enjoy the flavour.
Carrots which have also been stored in sand and lifted from the garage to be roasted with the Parsnip are just to much to refuse.
Stuffing which again has been home made with all goodies added to enhance the meat which is served.
Add to it a good wine and the meal comes together with family and conversation can only be heaven sent.
And to think some people out there only have time for a microwave meal and an argument over who has the controls for the TV.
Love it or hate it a meal is worth the time and effort to prepare and sit down with friends and family to eat it around a large table.
Enjoy the meal and enjoy life.

[PurpleHeather]

We have never been fond of turkey meat. The texture is fine it is the taste.

Goose was tried once and we were disappointed with it, it is very similar to duck in flavour but goose does not provide as much meat from it's weight although the fat is useful.

I see I am not alone in enjoying best, the vegetables and sundry things in the festive meal to the meat.  In fact generally, my vegetables are more important than the meat is on my plate.

My cottage pies are loaded with vegetables too. The meat is there to flavour the vegetables with a tasty gravy.

Has any one ever found a good vegetarian gravy recipe? I have tried scores of them and even tried to make them but none are good. Some maufactured ones seem to be overwhelmed with an artificial sort of celery taste which I dislike intensely.

[1066]

Has any one ever found a good vegetarian gravy recipe? I have tried scores of them and even tried to make them but none are good. Some maufactured ones seem to be overwhelmed with an artificial sort of celery taste which I dislike intensely.

PH we make a red wine onion veggie gravy, lots of flavour. It always seems to go down a treat. Would that interest you?

[Trevor_D]

What's with you lot? I thought you were all such lovely people till I read this....

Goose is gorgeous! So is duck! (Even more so!!) There were only three of us for the meal this year, so we had duck, but I'd go for goose rather than turkey every time. (And I'm still using the goose fat from last year!)

But agree about the veggies.

A decent bit of meat (from a real butcher, please!!) and some decent home-grown veggies (in season). And all the home-made trimmings. Bliss!!

[ACE]

The reason I didn't like the goose was not the taste, but the cold cuts that come on boxing day, too geasy. I am not a xmas dinner person, but I love to slice the cold meat up for meals later, first on my list is smoked gammon, then a nice corn feed chicken. I would pass xmas day for my traditional whiskey and walnuts then get stuck in boxing day.

I used to rear chickens, geese and ducks for the xmas table for a bit of pin money about xmas, most of my repeat orders came from chickens, most people tried the geese once but soon went back to chicken. I did try turkeys one year but lost so many I gave it up.

We have been to the shops since xmas and stocked up on the smoked gammon joints that are now going cheap. The freezer is full.

At least we now have the choice, I still remember when I was a nipper, an old broiler or a wild rabbit had to do and like everyone says a great big plate of veg from the garden.

[PurpleHeather]

Yes 1066 The red wine and onion gravy  sounds ideal. Years ago there used to be a tinned red wine sauce. I forget who manufactured it, it was slightly spicy but worked well when added to a mix of veg.

I do mix red wine into gravy as I am one of those who cannot manage to empty a full bottle of wine in one go. I think I will still need a touch of at least a meat stock cube for my taste though.

For the record duck is one of our favourites either whole long slow cooked in the peking/bejing manner.  or the breasts, still a little pink with a crispy scored skin.

The goose was disappointing mainly because for several times the cost the yeild of meat was little more than that of a decent sized duck and no better tasting.

[Tin Shed]

Don't worry Trevor - I love goose....served with red cabbage and roast potatoes.

Would have it every year except my son doesn't like it, it does cost quite a bit more........and I might have to cook a turkey as well so we would have cold meat to go with the baked poataoes and chutney on Boxing day ;D

[lottie lou]

Lidls do/did frozen goose breasts as also duck breasts.  You could then try it and see if you like it without having to pay for a whole one.