More popular among Europeans, wild goose is quite high in fat, so roasting is a good option. These easy recipes for wild goose cover the gamut of goose techniques, from making the stuffing to stirring up pan sauce.See Popular Wild Goose Recipes
"Earth, color, red things," are the words Pierre Gagnaire uses to describe the Hermes perfume that inspired his dish, Parfums de Terre. This marvelous soup is one of the dish's seven components. Both the foie gras that enriches the broth and the lentil gnocchi are earthy; the lightly pickled onion wedges add brightness and tang, not to mention a hint of color.
Geese are as easy to cook as a turkey or big chicken, but with more fat. Brushing on a flavorful syrup near the end of roasting adds a dramatic glaze to the bird.
At the Greenhouse Tavern in Cleveland, Jonathon Sawyer uses a little bit of foie gras to create a luscious sauce for clams. "It's such a simple recipe," he says. "I just put the clams, foie gras, and vinegar in a pot and just let them get to know each other for a while."
"I believe there was never such a goose!" said Bob Cratchit, surrounded at the holiday table by his smiling clan in Charles Dickens's A Christmas Carol. Roast goose is oh so very Victorian, but its rich flavor has played a part of major feasts since ancient times (the Celts, it is said, included goose in their celebrations and rituals).
Tradition is a big part of any holiday meal. Whether you serve a ham or turkey on the big day probably has a lot to do with the tradition that was passed down to you from your family. But no matter what you put on your table, there's a wine for that!