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From: prastein@uiucdcs.CS.UIUC.EDU
Newsgroups: net.cooks
Subject: Re: Pheasant and partridge recipes
Message-ID: <8600059@uiucdcs>
Date: Wed, 16-Oct-85 11:49:00 EDT
Article-I.D.: uiucdcs.8600059
Posted: Wed Oct 16 11:49:00 1985
Date-Received: Sat, 19-Oct-85 05:12:55 EDT
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Nf-From: uiucdcs.CS.UIUC.EDU!prastein    Oct 16 10:49:00 1985


I have traditionally eaten goose on New Years for years (my mother always
told me it was a national tradition, but I'm beginning to doubt that--
I think she just likes goose).  She essentially cooks it the way she does
a turkey.  It goes something like this:
1)  Stuff goose
	We usually use a wild rice, mushroom, raisin, and nut style stuffing.
I'd give the exact recipe, but it isn't.  Just make some rice(1/4 sticky white, 3/4 wild.  OR, 1/2 brown, 1/2 wild.  You want the non-wild for its stickiness),
add onions, celery, raisins, mushrooms, sunflower seeds or walnuts, some 
spices, and whatever else looks good and mix it all together.

2)  Put goose in VERY SLOW oven.  By very slow, I mean about 275 degrees F.

3)  Roast until about 10 degrees from final temp (same for goose as turkey,
I believe.  I'd have to look it up)

4)  Raise oven to about 350 or 375 to brown and finish cooking.

ENJOY!

Some warnings--
   Goose is a VERY fatty bird.  Make sure to put the bird in a relatively deep
pan so the drippings don't overflow.  You may want it on a rack so that it's
not soaking in the grease the whole time.

You may have noticed that I said nothing about basting or putting an aluminum
tent on the bird to keep from burning (or overbrowning).  This is because these
are unnecessary when cooking at such a low temperature.  You end up with a 
tender, **MOIST**, flavorful bird with LITTLE effort this way.

  Goose is also more strongly flavored bird that turkey.  For this reason, when
I make my gravy, I often throw in some burgandy or other full flavored wine to
enhance the flavor and because I know it won't hide the goose's taste.
		Marsha Prastein