Oh, by the way,…… I almost forgot to share my goose hunting experience. The junior deerslayers and I decided that we wanted to “go Victorian” for Christmas this year. Christmas goose was going to be the star of the show. Figgy pudding would provide the grand finale. Since we had just had a typical South Texas thanksgiving with turkey, cornbread dressing, and such, we were in the mood to shake things up a bit.
So I began the hunt….. to the local grocers. Clearly, goose is not only NOT a tradition in these parts, I had to spell it out to several local butchers. When I say “spell it out”, I’m talkin’ G-O-O-S-E spelling it out. Don’t forget, goose is not traditional fare for this area.
Finally, after several days of hunting, I spotted my prey. Stealthily, I crept up to the unsuspecting flock, in the frozen food aisle. No hurry, though. Remember that no one else in this neck of the woods was in the market for a goose. I had my pick. The grocer seemed strangely proud of these birds that aren’t part of the local customs. Perhaps, since they are exotic, they fetch a premium price.
I followed the instructions, piercing the skin all over to allow the fat to render out of the bird while it cooked. I cut away the extra fat around the opening to the cavity. Domestic goose, while very juicy and pretty much all dark meat, needs to have the fat drained away from the meat. Our ten-pound bird rendered out over a quart of fat. I have to say, though, that a little goose fat, some rich drippings, giblets, and neck meat produced an amazing gravy that we served with garlic mashed potatoes, broccoli-rice casserole, and peas. The meal was finished off with a delicious figgy pudding, the likes of which have never been experienced in South Texas. I don’t know how authentically Victorian the meal was but it was tasty and we enjoyed it. All was right with the world. Next year, turkey. Or nilgai!
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