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I have made pheasant in the oven, as it is a dry bird, needs lots of butter, it has it's own taste so just pepper and sea salt. Few times legs or breasts of pheasant oven baked.
Goose is very greasy same as duck.
My german cookbook mention a roasting rack inside the roasting tin so the bird does not sit in the fat but it is higher up to roast crispy.
Compared with a steak
Calories:
Goose meat has 161 kcal per 100g and steak 271 kcal per 100g so it is pretty easy to calculate that the difference is about 68%.
Fat:
steak 167% more than goose meat
Additionally, it is also easy to notice that most of the calories in goose meat cames from protein and in steak from fat.
Roast goose is nice. It is fatty so a slow low roast to render some of the fat out. I am assuming a commercially raised goose and not a wild one, which would be a different cooking experience. I'm not going to dig out my goose recipe, but there must be dozens of goose recipes online.
Please not that a goose looks like a really big bird, but there doesn't seem to be a generous amount of meat on one. I enjoy duck, but have to say that goose is three times better than duck. I expect you to enjoy your goose.
Pheasant is best barely cooked. Out of the oven the second it gets past the pink stage. Pheasant is absolutely delicious. Don't over-cook. I put a quartered apple, and a chunk of onion into the cavity of a pheasant and roast. Baste so the skin browns.
Coming back to add, I use the rendered fat from roasting a duck to make duck fries which are arguably the very best french fries in the world.
Unfortunately, it doesn't work with goose fat. i don't know why. Different melting temperature, maybe? Whatever reason, goose fries don't come out very good.
I want to try something new this year. I want to have a different bird on the table this year for the Thursday.
I purchased a 14 pound goose and will pick up the pheasant later on today.
How do I roast them? Is it similar to roasting a turkey or duck(which I am very familiar with)
IDK about goose, but pheasant you can bake in the oven for 45 minutes with sour cream. BEFORE you do that, though, you need to prep the bird by first rubbing salt on the bird inside and out, then braising it on all sides, turning it for about 10-15 minutes, Then leave it in the pot with its drippings, and add a large container of sour cream (you could even add part of a 2nd container). Baste with the sour cream a couple of times as it cooks, to keep it moist.
BTW, 1 pheasant will serve 2 people if it's all you have, but you're also serving goose, so you could provide small portions for about 4 people. They're small. Smaller than chickens.
IDK about goose, but pheasant you can bake in the oven for 45 minutes with sour cream. BEFORE you do that, though, you need to prep the bird by first rubbing salt on the bird inside and out, then braising it on all sides, turning it for about 10-15 minutes, Then leave it in the pot with its drippings, and add a large container of sour cream (you could even add part of a 2nd container). Baste with the sour cream a couple of times as it cooks, to keep it moist.
BTW, 1 pheasant will serve 2 people if it's all you have, but you're also serving goose, so you could provide small portions for about 4 people. They're small. Smaller than chickens.
Have you cooked pheasant pot pie or is this off a Google search?
A Czech woman once told me she usually put the goose over the other bird and lets its grease drip on the other bird,
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