Get the latest Goose 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 A smokey flavored goose dish http://www.grouprecipes.com/97644/goose-stew.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 Liverwurst was always a favorite and now there is a dip! http://www.grouprecipes.com/91580/braunschweiger-and-beer-dip.html This delicious summer dish (available all year round, if you use frozen gooseberry purée) offers an exciting contrast in flavours, intense oily mackerel is counterbalanced by the sharp flavourful gooseberries. A great summertime favourite in Devon and Cornwall, Tony the head barman at the Bowd Inn used to go beach casting in Sidmouth in his time off and brought freshly caught mackerel back almost daily, Mmm Happy days. http://www.grouprecipes.com/89862/baked-mackerel-with-gooseberry-sauce.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 My mom's friend passed this recipe on to me a long time ago. Once I tried it, I was hooked. It looks gorgeous both when uncut and when sliced and is perfect for summer parties The photo of the cake is an "bird's eye" view of the Pyramid cake version I made for my daughter's first birthday - hence, the bugs and frogs all over it. http://www.grouprecipes.com/35299/pyramid-cake.html