I have always wanted to cook and eat a goose.

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.

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.

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.

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.

Mama goose is a Lincoln Goose, an american farm goose that doesnt live in the water. She lives in the back yard pond and pig pen in summer, in the vineyard, sleeps in the horse stall in winter. She eats snails, worms, caterpillars, weeds, and her favorite, carrots. She taps on the kitchen window if I am late with her morning carrot. She is the farm guardian, more alert than my real guard dog.She loves barley sprouts. She lays forty big eggs in spring.

I found some miniature pears at an eco-friendly market. I thought they'd make a cute side dish...Use whatever pears you like. Well-ripened pears tend to fall apart though so maybe they're not so good.The caramel will be quite hot after heating so be careful not to burn yourself. Please adjust the cooking time depending on the size and firmness of your pears. If you leave firmer pears to steam for a bit after cooking, the residual heat will make them soft all the way through. For 2 servings. Recipe by dreamy-kitten

...nice with a drizzle of honey :ohyeaah

Geese gorge themselves in the wild before their annual migration till their livers have doubled with fat, then migrate, and six weeks later, their livers are back to normal. Hunters called these geese foie gras geese. Their livers weigh over 200 grams just before migration, half a pound. Normally, goose livers are around 100 grams.We do not support commercial force feeding of geese to expand their livers multifold, but use naturally fattened livers to make goose liver fois gras pate.With a store bought frozen goose, look at the date of processing and buy a winter goose.We fatten and butcher a farm goose once a year in winter. Our geese dont migrate, they are Farm geese called Lincoln Geese.Here is the recipe for this delicacy, natural goose liver pate foie gras.

I randomly saw these at the grocery store and they were very cheap and surprisingly almost better than roasted chicken.

A pheasant is a beautiful small bird, barely enough meat for dinner for two, but definitely one of the most special candle dinners you can make. Hunting season is now till Christmas in Califonia. Or, you can buy two dozen pheasant chicks in early spring for $5 a piece, fully grown 8 months later, by winter.Escape artists, they love an 8’ tall aviary that has rosemary shrubs, climbing roses and corn planted inside to hide in, and you need to make a double door entry to keep them locked in.Jumbo ringnecks are the best for cooking. Delicious with wild rice, apple chutney and oyster mushrooms.Pheasant meat is gamey and dry, but stays moist and tender if slathered in and out with garlic truffle butter and then skillet fried with the lid on to keep them from drying out.You can also order a whole freshly butchered pheasant on line for $15 to $20, shipped UPS ground, arrives frozen four days later. Amazing service.Or…. You can buy a cornish rock hen for $4 and follow my encrusted rock hen recipe, they look like pheasants when baked this way, see below.#GoldenApron23

I don't care for the gaminess of wild goose, but this recipe is excellent. Hubby said it was the best goose he's ever had, and I thought it tasted like venison steak. A lot of work, but beautiful and quite tasty :)