Get the latest Goose flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/goose Chef Kurt Gutenbrunners Austrian family recipe for traditional roast goose. Tips: keep skin dry overnight, prick skin all over before roasting, let come to room temp before roasting, stuff cavity with veges and herbs and baste goose while roasting Use the drained fat to add to the roasted potatoes! http://www.grouprecipes.com/107490/holiday-roast-goose.html Just to let you know that I made the Roast Goose for Thanksgiving dinner and it was heavenly, probably one of the best dinners ever. What a great recipe! My son says, every Thanksgiving, it will be GOOSE! http://www.grouprecipes.com/106547/roast-goose-with-oranges-and-madeira.html Fun, different upside down shortcake made with either rhubarb or gooseberries. have served this to non-rhubarb lovers and they have come back for seconds. easily doubles in 9 x 13 pan. http://www.grouprecipes.com/97580/upside-down-shortcake.html GOOSEBERRY PANCAKES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hogan Estate in Grand Prairie, Texas in 1982. http://www.grouprecipes.com/93274/gooseberry-pancakes.html GOOSEBERRY COBBLER This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the White Estate in Frisco, Texas in 1984. http://www.grouprecipes.com/88181/gooseberry-cobbler.html Barbecued goose http://www.grouprecipes.com/64961/how-to-cook-your-goose.html This recipe is taken from The forme of cury, edition recipe nr 32, pp.104/105. Originally this text seems to have been written around 1390. Source: The Forme of cury, edition in Curye on Inglysch, C.B. Hieatt and S. Butler (London, 1985). Yale University, Beinecke 163, edition: An ordinance of pottage. An edition of the fifteenth century culinary recipes in Yale university's ms Beinecke 163. Edition C.B. Hieatt. (London, 1988). D. Hartley, Food in England London, 1999 (reprint 1954). http://www.grouprecipes.com/55560/medieval-christmas-goose.html Slow-cooked dishes like this are deliciously spicy, and meaty. Stew may be the best way to cook wild fowl. They're never going to get tender otherwise. http://www.grouprecipes.com/32077/goose-gumbo.html A favorite jam of mine - even though the gooseberry bushes hurt when retrieving the berries - but well worth the effort! http://www.grouprecipes.com/29206/gooseberry-jam.html Spring gooseberries with cherries combined to make a delicious jam. Servings will vary, depending on how long fruit is simmered. http://www.grouprecipes.com/4955/cherry-and-gooseberry-jam.html