Robin Daumit

CHRISTMAS GOOSE

Robin Daumit
CHRISTMAS GOOSE

Nothing says “Holiday Feast” quite like a Goose!

It’s succulent, dark, flavorful meat makes it a prize hunt for the holidays.

While I have never cooked a goose before, I was curious to see if roasting it the way I would roast any large piece of meat would prove noteworthy. It was! Our Christmas Goose graced our table with many statements of Yum!!

Gently scoring the skin, and rubbing a sweet and tart marinade into the goose over-night gave the meat a delicious flavor and mouthwatering presentation.

At first, I was intimidated to cook this meat, but very quickly was delighted to discover how easy and flavorful the meat became with very little effort.

You are sure to love it too!

Marinade Ingredients:

-        A bundle of fresh herbs – rosemary, oregano, and thyme

-        Garlic – 2 cloves

-        Lemon juice – 1 whole lemon

-        Olive oil – ¼ cup

-        Pomegranate Molasses – ¼ cup

-        Coarse salt – 2 tablespoons

-        Coarse pepper – 1 tablespoon

Puree these ingredients.

Score the skin of the goose. (See video above)

Rub the marinade into the skin and cavity of the goose. Cover and marinate in fridge over-night.

Place goose uncovered in a 450 degree oven for 10 minutes.

Turn the oven down to 325, cover the goose, and roast until the internal temperature is at lease 165. About an hour and half for a 6-7 pound bird.

Rest 30 minutes, carve, and ENJOY!!