1. Preheat theoven to 400 degrees. 2. Place the onions, carrots, celery and apple into a skillet with the thyme and rosemary. Add 1 inch of water. 3. Remove the neck bone from the goose and cut off ...

(Mass Appeal) – Chef Mick Corduff, co-owner and executive chef of The Delaney House, joined us to make a roasted Christmas goose, complete with red skin potatoes and Brussels sprouts. Corduff brined ...

Instructions: Heat the oven to 425 degrees. Boil a kettle of water to use for basting the bird. Begin by trimming and removing excess fat from the bird. Using your hands, carefully create space ...

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 ...

White-fronted Geese (Anser albifrons) sometimes called 'Specklebelly' are a fine choice for a holiday meal, according to chef John Folse. (istock) "South Louisiana is a haven for game birds, which may ...

Heat the oven to 375 F. To prepare the glaze, in a small bowl mix together the peppercorns, 2 tablespoons of the thyme leaves, the olive oil and garlic. Season with salt, then set aside. Season ...

Editor's Note: This is a limited series featuring wild game recipes created by Fargo chef and avid hunter and angler Jeff Benda. More content is available on his website, wildgameandfish.com and ...

1. If the goose is ready-trussed, then loosen the string and pull out the legs and wings a little - this helps the bird cook better. Check the inside of the bird and remove any giblets or pads of fat.

In the past, some extraordinary 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 ...

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 ...