Wild goose recipes get a bad rap. Goose meat is “often, yet unfairly, maligned,” as my friend Mark Norquist of Modern Carnivore likes to say. Or there’s the joke, “How to properly cook a goose,” which ...

When legendary chef Jacques Pépin was growing up in France, his family always served goose on Christmas Eve. The French holiday centerpiece is also a tradition in Britain, Denmark, and Germany. Here ...

Last week, I ran a collection of wild game recipes submitted by Council Grove’s Phil Taunton that were part of a hunter’s education handout he used back in the day. This week, I have a few more ...

“I have probably enthused about goose elsewhere but for me, the great benefit is the roasted skin and delicious fat,” says TV chef Rick Stein. “I often think that goose is more like roast beef than ...

'Your usual roast potatoes and vegetables will go with the meat nicely' - Matt Austin Goose is often criticised for being a very fatty bird, and roasting it to get rid of the fat often ends up with ...

Instructions: Heat the oven to 425 degrees. Boil a kettle of water to use for basting the bird. Begin by trimming and removing excess fat from the bird. Using your hands, carefully create space ...

Make this year an old-fashioned Christmas feast with this festive roast. Here, a few tips to make sure that your bird is the word: Marinate your goose for maximum flavor. Whether that means a rub and ...

Recreate a classic European holiday feast with crisp roast goose, traditional sides, and festive desserts. Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience ...