Skip to main content

Epic Fail- Goose Edition

“There are no secrets to success. It is the result of preparation, hard work, and learning from failure.”- Colin Powell

If this is true (and I like to think it is), my next goose will be a rockstar.

But as things stand right now, my first goose was an epic fail. A failure of BIBLICAL PROPORTIONS. A disaster worthy of federal relief funds.

And I had such high hopes. Sniff.

We acquired the victim from my sister-in-law, Shanda, and her boyfriend, Bart. Bart shot it himself last hunting season. He even processed it for us and delivered the corpse in a bread bag, wrapped in a white garbage bag. I quickly stowed it away in the freezer, waiting for the perfect moment or occasion to defrost it and elevate it to the culinary heights it surely deserved.

Just before Christmas I was perusing my sizable list of food blogs, and low and behold, I came upon a recipe for a roasted goose. "I have one of those in my freezer," I remember saying. So at some point during New Year's Day, the victim was unearthed from its frozen prison and set in the ice box to thaw.

Upon thawing and unwrapping (which, by the way, was not for the faint of heart. I've never seen so much blood in a bread bag. It was like watching a Tarantino/Rodriguez vampire movie.), I realized the bird had been skinned. Crap. I panicked and wondered how I was going to keep the meat moist if the basting mechanism nature gave it had been removed. The answer I came up with? A roasting bag. It was either that or wrapping the entire bird like a mummy in bacon. Maybe I should have gone with the latter....

I secured a large roasting bag, added the tablespoon of flour the box told me to, and set about finding companions for the goose in the bag. It was a shame to have all those goose drippings around and not put some veggies in there to soak some of it up! In the bottom of the bag (under the bird) I put onion quarters, whole mushrooms, carrots and fingerling potatoes. In the rather huge cavity of the goose, I loaded 2 halved oranges, another onion, quartered and about 8 peeled cloves of garlic. I salted the outside of the bird and basted it with melted garlic butter. I loaded it in the roasting bag, tied it off, put it in a 9x13 pyrex baking dish and slid the whole mess in a 350 degree oven. I put a thermometer in the thigh and set it for 180 (which was recommended in the recipe I found on the blog).

I guess because it was naked, it really didn't take as long to cook as I figured a bird that large would take. I pulled it 170, figuring it would coast the rest of the way while it rested. While it was resting, I made a batch of mashed potatoes to rest the pieces on. Dev came in and did the autopsy on it after it had rested about 10 minutes.

I could tell the minute he started hacking away at it that we were in trouble. It cut like a piece of buffalo hide. There were no juices running. The meat looked like overly dry roast beef.

Needless to say, it was inedible. We ate the veggies (which weren't that great, either, because they needed to roast longer).

I really think the key to my failure was tragic overcooking, and a naked, skinless goose.

If anyone has any suggestions about what I should have done, please leave a comment.


Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

The Best Pizza Dough for Mimi

This picture does not include a picture of my pizza dough.  But it was taken at my favorite pizza place in the world- Vinnie Van Go-Go's in Savannah, GA.

I have toiled in vain to make a homemade crust that is in any way similar to Vinnie's.

I'm not going to say I've done it, because I haven't.  But what I can say is I think this version is the closest I'll ever get.

For 10 years I have played around with basic pizza dough recipes, trying to find one that yields a thin, crispy crust, with bubbly edges.

I think there are two things that make this possible... very high heat (most home ovens can't get hot enough) and 00 Italian flour (it makes such a soft, pliable dough).  To manage the heat problem, I usually cook my pizzas on the grill, and let it heat to at least 600 degrees.  Hopefully one day my husband will build the wood fired pizza oven of my dreams.  And to manage the flour issue, I order my flour from Amazon.

Here's the basic recipe and process:

Sunday Love...

This is what Sunday morning looked like at our house. I was inspired by some beautiful strawberries I bought at the store yesterday, so I wanted to make a special breakfast.

What says "I Love You" more than a stack of hot, homemade buttermilk pancakes???

Well, I'll tell you what. A stack of hot, homemade buttermilk Strawberries Romanoff Pancakes with Brown Sugar-Sour Cream Sauce. That's what.

A very good friend of mine from back home in Savannah, Jared, sent me for an engagement gift a year subscription to "Southern Living" magazine. He explained that he didn't want me to "forget how to be Southern." Although it is doubtful that I will EVER not be Southern, it was a very sweet gift. And I must admit I was so excited the day it landed in our mailbox that I had to fight every instinct in my Southern body not to plop on the couch right then and there and read it cover to cover and commit it to memory.

In the April 2009 issue of "Southern L…