Fresh Goose Ugoose farm

Great goose

Posted by Ruth on 22nd May 2015

I've never cooked goose before, but I invited friends to come help eat it anyway. It turned out wonderfully - very different, quite a red meat, with a lovely unique taste. All four of us enjoyed it. And the potatoes baked in goose fat were heaven! A simple salad, fresh bread, gravy - just delightful. There was plenty left from the 2.8kg goose to make a ragout the next day. The jar of goose fat in the fridge will come in handy, too.