Christmas Dinner Goose
January 7, 2010
The Christmas Dinner Goose had to be cooked on a barbecue outdoors for reasons I won;t go into here. Anyway, one breast and two legs were butchered out from the main carcass and chargrilled. The breast puffed up like a nice filet steak and was left to rest then carved into pink slices. The legs hissed and spat then cooked through, with slightly blackened skin. All served with lovely organic brussels sprouts and carrots, spicy cider gravy,and sauted parsnips and potatoes in goose fat.
Marry Christmas!
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July 10, 2010 at 6:16 pm
wow, it’s look like so yummy. I just wanna know about the recipe, thanks!