Baked the Brown African Goose I posted about earlier in the week.  Heritage Breed Brown African Goose courtesy of Heritage Foods USA.

I rubbed it with coarse sea salt, and cured it in the fridge on a rack for 2 days.  I stuffed it with apples. carrots, onions, garlic, herbs and bread that I had cooked down in some red wine, and roasted it for 5 hours at about 300 degrees.  It came out fantastic, skin dark brown and crispy, and the meat tasty and flavorful.  We all said it was almost like eating chocolate pudding in meat form!  A couple of friends were on hand to eat it, and the three of us made short work of it.  It also gave up about a pint and a half of goose fat which I strained and saved - it’s great for roasting brussels sprouts or other burly veggies.

Because I made it after work, it didn’t finish resting until almost 1 AM.  Rob said:  “I ate that goose at 1 o’clock this morning. It was so rich and luxurious. The breast meat was like steak. The taste was the turkey, or poultry, equivalent of brownies or chocolate cake. I thought, if a poor person in England had a bite of this at Christmas time a hundred years ago they would go nuts. Holy s**t! The stuffing was amazing and I ate a goose wing and we also, John and Mary and I, ate the heart. A goose heart!”