Wild goose recipes get a bad rap. Goose meat is “often, yet unfairly, maligned,” as my friend Mark Norquist of Modern Carnivore likes to say. Or there’s the joke, “How to properly cook a goose,” which ...

ST. PAUL — The geese wandering back and forth across the pastures at Champoeg Farm probably don’t realize it, but they’re at the forefront of a culinary resurgence. Though the birds remain “very niche ...

Goose for me always seemed like a Christmas feast from days of yore, something special, slightly old-fashioned, and honestly, a little terrifying to prepare. Even though I love using goose fat for ...

Goose cooked in Afghan cauldron is a must try for any outdoor cook Posted: January 6, 2026 | Last updated: January 6, 2026 This recipe uses an Afghan cauldron to cook an exceptionally large goose. The ...

Stewing a fat goose in an Afghan cauldron is the ultimate outdoor cooking adventure. The slow fire and cauldron infuse the meat with deep, savory flavors while keeping it tender and juicy. Perfect for ...

Goose was so important in the Victorian-era people would save — and save — for the big day, often joining the equivalent of modern-day Christmas club accounts to afford a plump, juicy bird. And ...

It wasn’t clear whose goose was going to be cooked when plans for our Christmas Day dinner in Edinburgh began to take shape. But one thing was clear: my own goose was on the line. I was traveling with ...