Europeans traditionally roast these for their Christmas dinners. The meat is dark and fatty, and more like fat-clad beef than chicken. Young goslings are the priciest, and the most tender. Wild goose is tougher and has a much stronger flavor than a domesticated goose. If the recipe calls for cut-up goose meat, consider using the dark meat from a turkey or chicken. High-fat meats like goose should be cooked at a higher temperature and for a longer time than low-fat meats. If roasting, consider removing the breast meat after it gets to 135 or 140 degrees, and then continuing to cook the thighs to a temperature of 165 or so. Frozen goose is a good substitute for fresh.
Scientific Name
Anser anser domesticus
