So I was given a frozen whole, dressed, 3 lb wild Canadian (?) goose. After searching the boards and trying to decide what to do with it, I've given up from too much info overload. Does anyone have a recommendation how I should approach this critter? It's very lean, rather small and I'm worried about mishandling so valuable a culinary gift. It came fully frozen so I'd like to figure out a plan before I begin defrosting it. I was thinking wild rice should definitely play apart in the dressing and I'm not planning on stuffing it with anything other than aromatics as the poor things' cavity is too small for more than a few bits of onion, carrot, and orange unless advice points me in another direction.
Do I brine? Spatchcock and roast? Cover with bacon or some kind of fatty meat? Soak in milk? Ack! I was so relieved it came without feathers, head and feet I didn't stop to think what to do with it when I got it. I do have some lovely venison sausage that could be used as part of the dish too, if that seems appropriate.
All the online recipies I've found seem to be geared towards domestic birds. Any advice would be greatly appreciated.
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