This recipe for roast goose comes from executive chef Brian Alberg of the Red Lion Inn in Stockbridge, Massachusetts.
Chef Zak Pelaccio cooks heritage goose this way, serving it with sautéed cabbage, bacon, and apples.
Oxtail create a wonderfully rich flavor, which, when paired with tender meat and light puff pastry makes the perfect winter dish.
Christmas goose for Christmas Day has long been a tradition in Austria (as has carp on Christmas Eve).
Alice Waters shared this recipe with us when we visited her in Turin, Italy.
This bread crumb-encrusted dish pairs beautifully with the tart cherry sauce.
This unusual recipe, from Julia Child's The Way to Cook (Random House, 1989), produces a moist goose with crisp skin.
Originally the guinea hens were stuffed with coarsely chopped Toulouse pork sausage when prepared in France. But in the U.S., we recommend using fresh, unseasoned pork sausage.
For a good grouse recipe, we turned to English chef Simon Hopkinson's Roast Chicken and Other Stories.
Already a Christmas staple for most Europeans, the goose is becoming the new American holiday bird.
Ruby port must have been invented to sauce a holiday goose—the flavors of each are perfectly complementary.
A Mexican-inspired herb and lime mixture makes Cornish game hens especially flavorful when it's rubbed between its skin and the meat. As an added benefit, the small birds roast much more quickly than a whole chicken. Continue...
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Source: Cooking on the Side