reza@ihuxn.UUCP (Reza Taheri) (10/15/85)
This Thanksgiving, I thought I'd do away with the monotony of cooking a turkey and do something exciting and even delicious. Instead of spending my money on a big turkey and eat its left-overs for a year, I am planning on something like a duck, goose, or even pheasant or partridge. It should cost about the same as a turkey, but only provide a single meal. Do you have a recipe for any such exotic beards? Or any suggestions as to which tastes better and how to cook one (e.g. broil, or oven fry, or steam, etc.)? H. Reza Taheri ...!ihnp4!ihuxn!reza (312)-979-7473
prastein@uiucdcs.CS.UIUC.EDU (10/16/85)
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
pumphrey@ttidcb.UUCP (Larry Pumphrey) (10/22/85)
> This Thanksgiving, I thought I'd do away with the monotony of cooking > a turkey and do something exciting and even delicious. Instead of > spending my money on a big turkey and eat its left-overs for a year, > I am planning on something like a duck, goose, or even pheasant or > partridge. It should cost about the same as a turkey, but only provide > a single meal. > > Do you have a recipe for any such exotic beards? Or any suggestions > as to which tastes better and how to cook one (e.g. broil, or oven fry, > or steam, etc.)? My apologies for posting to the net but mail does not work from our site. If you call (toll free #) or write to Oakwood Game Farms they will mail you their brochure which contains many recipes. Oakwood specializes in pheasant and wild turkey (both fresh and smoked). Their birds are quite expensive but the recipes are free! Oakwood Game Farm Box 274 Princeton, Minnesota 55371 1-800-328-6647
figmo@tymix.UUCP (Lynn Gold) (11/02/85)
> This Thanksgiving, I thought I'd do away with the monotony of cooking > a turkey and do something exciting and even delicious. Instead of > spending my money on a big turkey and eat its left-overs for a year, > I am planning on something like a duck, goose, or even pheasant or > partridge. It should cost about the same as a turkey, but only provide > a single meal. > > Do you have a recipe for any such exotic beards? Or any suggestions > as to which tastes better and how to cook one (e.g. broil, or oven fry, > or steam, etc.)? > I make roast duck by basting it with a sauce of melted raspberry jelly and white wine (50/50 ratio; how much you needs depends upon how big your bird is). Leave on the skin to keep it moist, and roast in a pan with a rack to keep the duck above the fat which will drip. Baste frequently. I forget what temperature and how long to cook (I always look this kind of data up in any cookbook I have lying around at the time), but generally it is done when the skin is golden brown. Skim the fat off the drippings, mix with the basting sauce, and you have gravy for the duckling. --Lynn Gold ...tymix!figmo