22 goose recipes

Czech beer-braised chicken with caraway and onions, roasted until golden. Dark beer creates rich gravy in this Central European comfort dish. Serve with red cabbage and dumplings.

I have made a Thanksgiving goose every year for at least 15 years. I have steadily gained on making the perfect bird but I finally found the greatest recipe ever in Cook's Magazine. The divine part of this approach to cooking the goose is that it employs some of the eastern method of drying the skin which is used in Peking Duck. The skin simply drops all its fat and leaves a crispy, dry, delectable skin that folks fight over! No more rubbery, yucky goose skin full of fat!

This dish certainly requires some work, but the result is so worth it. The lamb is juicy and packed with flavour, and the stuffing is also delicious.

Crispy-skinned roast goose glazed with honey, soy, and lemon. This Chinese banquet centerpiece requires patience for air-drying but rewards with lacquered, golden skin and succulent meat.

Goose with apples is the classic Danish Christmas roast, stuffed with apples, prunes, and onion to perfume the meat as it slowly renders. A 3-hour holiday centerpiece for 15.

Roast goose rubbed with thyme and served with potato pierogies and a pan dripping gravy made from the neck and liver. A showstopping Eastern European holiday centerpiece.

Roast goose with a festive wild rice stuffing of mandarin oranges, chestnuts, and pine nuts. The skin is pricked to render the goose's rich fat and crisp golden, making a classic Christmas centerpiece.

I have made a Thanksgiving goose every year for at least 15 years. I have steadily gained on making the perfect bird but I finally found the greatest recipe ever.

Try something new for dinner with this succulent dish that is cooked to perfection.

Traditionally, poached apples stuffed with prunes (see recipe) are served with the Christmas goose. Red cabbage and carmelized potatoes (see recipes) complete the Christmas menu in Denmark.

If you're family loves chicken, they will simply enjoy eating this scrumptious dish!

Pan-seared moose steak braised with onions, mushrooms, and a sour cream gravy. A classic wild game recipe that turns lean moose into a fork-tender, creamy dish.

Easy 4-ingredient lemon cookies made with Bisquick, instant lemon pudding mix, egg, and oil. Soft, cakey cookies that come together in minutes with no mixer needed.

Slow-roasted moose rump braised with red wine, Worcestershire sauce, and onions until fork-tender. Sealed tight and baked low and slow, this wild game roast comes with a pan gravy that practically makes itself.

Bacon-wrapped rumaki with marinated chicken livers, water chestnuts, and scallions broiled until the bacon crisps. A retro tiki bar appetizer with soy-sherry-ginger soak.

Szechuan noodles tossed in a spicy tahini-chili sauce with tamari, sesame oil, bean sprouts, and fresh spinach. Ready in 15 minutes, vegetarian option.