Wild goose recipes get a bad rap. Goose meat is “often, yet unfairly, maligned,” as my friend Mark Norquist of Modern Carnivore likes to say. Or there’s the joke, “How to properly cook a goose,” which ...

My goose jerky recipe is simple. I have not been impressed with the boxed jerky kits, so instead I use my own recipe.

Preheat oven to 350˚. Remove the giblets and any access fat from the goose, but save for the gravy. Wash and dry the goose like you would a chicken or turkey. Rub the outside with plenty of salt and ...

To hear most hunters tell it, snow geese are perfect for covid-19 victims who have lost their senses of taste and smell. Snow geese and blue geese are known for a strong, gamey flavor and malodor that ...

In the past, some very strange things were eaten around Christmas. At lavish Christmas feasts in the Middle Ages, swans and peacocks were sometimes served "adorned." The flesh was painted with saffron ...

Many people have fond associations of traditional Christmas Goose. So why do so few of us make it? For starters, offers Duck, Duck, Goose author Hank Shaw, geese are expensive. Prepare to spend ...

Using small sharp knife, make small slits in skin all over breasts, sides, legs, and thighs of each goose to allow fat to be released during roasting (do not pierce flesh). Pull out remaining pin ...

1. Slice the potatoes into quarters and add to a saucepan, cover with water and bring to the boil over a high heat. Cook for ...

Caroline Fleming is one baroness that takes things into her own hands (or should we say barefeet). While other Ladies may have private chefs, this royal proves that there's nothing like doing it ...

This recipe is adapted from A Drizzle of Honey: The Life and Recipes of Spain's Secret Jews by David M. Gitlitz and Linda Kay Davidson, a cookbook full of recipes for foods cooked and eaten by Jews ...