This is the time of year when geese are coming in on the way south for winter. I'm always looking for ways to serve them with a twist. One thing I find most important about serving goose is not to overcook it. This au poivre recipe is adapted from a beef chateaubriand and has become one of my favourite ways to play up the flavour and texture of wild goose breasts.Remember, geese fly thousands of miles, so their breast meat is MUSCLE. Treat it like premium beef steak and you'll never be disappointed.

Mama goose laid her first spring egg this week, 6 ounces, 171 grams, my dog got it before I did. I lured mama goose in her goose run with whole corn and chopped carrots and locked the gate, so she can build a nest in peace, and hiss at me and the dog when we get close. She will now lay 30 or more eggs next 30 days.To use chicken eggs for these recipes, replace one goose egg with 3 large chicken eggs. One goose egg is as big as three chicken eggs, and the yolk alone is 2 ounces.Here are my proven goose egg recipes, we preserve these egg yokes and enjoy them year round. Egg whites go into salads and dogfood.

very good if you like wild game that surprisingly tastes much like venison and a nice flavor, not too strong

Brined pork chops pan seared with brown butter and white wine.

Farm grown organic goose breasts, three quarter pound each, skin on, such a delicacy, no marinade, no sauces, no spices except pepper, pan seared, then roasted, then flambeed with rum. Served with roasted small potatoes, roasted pecans and roasted apple.

We raise Pilgrim Geese, they dont like water much, which is great on our little parched farm, they have a plastic wading pool to bathe in. They are the greatest parents, goslings in spring are collectively raised by the aunties, mom, and dad. We sell young geese, but keep the best one for the Holidays.My 100th recipe in here is dedicated to the Holiday Goose. Home butchered mid December, hung 6 days in a cold barn, aged till tender. Humanely raised, no artificial anything except de-wormer, Ivermectin, as one in three wild geese have worms. The down and feathers make a great pillow. The wing feathers make dusters.I make foie gras pate from the liver. Geese fatten themselves up just before winter migration, double the size of their livers, and when they finish migration six weeks later, their livers are normal size again. No forced feeding.I smoke the leg meat and serve that as jerkey. The carcass and organs make the best goose broth stock for soups and gravies. The goose skin is very flavorful, mixed with goosefat, it makes a delicacy the french call rilettes, a sandwich spread. The center piece for the holiday dinner are the breasts. I serve them with roasted pecans, baked apples and roasted fingerling potatoes.

I first had duck l’orange when I was traveling in Belgium and loved it. I have tried to replicate the experience. If you have never had duck you should give it a try. It is very different from chicken.

With Duck Fat Mashed Potatoes & Arugula Almond SaladI decided to use this recipe to make for my mother for Mother’s Day since I will be working tomorrow. I hope you all enjoy it as well as she did.

A juicy, succulent duck with a tangy twist that's sure to raise eyebrows. My family enjoys this entree each holiday season.

A recipe from my grandma. She used to make this jam using gooseberries and rhubarb together I sometimes make this when I have a gluten of gooseberries and rhubarb. Adding the ginger is my twist on this recipe.