You are|Are|Again} looking for idea recipes california farm holiday goose dinner that are appetizing? How to prepare it is indeed not too difficult but not easy either. If wrong processing, the result will be tasteless and in fact tend to be unpleasant. Even though the delicious california farm holiday goose dinner should had aroma and taste that could provoke our taste buds.

Many things that more or less affect the taste quality of california farm holiday goose dinner, start from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare california farm holiday goose dinner delicious wherever you are, because as long as you know the trick, this dish is able become treat special.

Ingredients and seasonings required for prepare

1. Prepare 8 pound dressed goose, aged 6 days, fillet breasts first:
2. Prepare 2 goose breasts, skin on, about three quarter pound each
3. Prepare half cup rum to flambee the two breasts
4. Use 2 apples
5. Take 12 pecans
6. Use 4 small potatoes, salt, pepper:
7. Prepare for the goose jerky: the thighs, legs and wings
8. Prepare Tbs seasalt
9. Prepare 1/2 cup brown sugar
10. Prepare 1/2 cup soy sauce
11. Take 2 garlic cloves
12. Prepare for the rilettes: simmer carcass in dutch oven
13. Take Tablespoon herbs de provence, pinch of salt and pepper
14. Prepare cup cognac
15. Prepare make real foie gras pate:
16. Take use livers only, 1 bay leaf
17. Prepare Bottle sweet dessert wine, Tbs herbs de provence,pinch of salt and pepper
18. Prepare Cost. My butcher sells small geese, last year they were $80. With foie gras, rilettes, smoked leg jerkey, goose  breast dinners, goose stock broth, this recipe makes 40 meals, $2.50 per meal

Here is a menu with traditional French holiday food, beginning with the goose. Separate the skin from the meat. Every year you have the same holiday dinners. Turkey for this, ham for that.

Instructions to cook California Farm Holiday Goose Dinner:

1. Prepare the goose breast dinner. Fillet the half pound breasts, skin on. Rub with salt and pepper, lay skin side down in heated cast iron skillet, sprayed with olive oil, sear brown 5 minutes each side, then lay on baking tray oven at 400F degrees, breast skin up. Roast 25 minutes with 4 halved apples, 4 small whole potatoes and 12 shelled pecans. Flambee breasts and pecans with 1/2 cup rum. Rest ten minutes. Slice breasts thin like roast beef for sandwiches, cut on the diagonal. Serve.
2. Make smoked goose jerky from the legs and wings. Remove skin and fat, set aside with carcass. Debone. Slice meat across the grain in thin strips. Brine in Tbs of seasalt, Tbs of brown sugar, cover with water, soak overnight. Next, marinade one hour in 1/2 cup soy sauce, 1/2 cup brown sugar, 2 crushed garlic cloves. Cold smoke 3 hours over soaked hardwood chips over a low mesquite fire. Freeze till served.
3. Make rilette. Boil 4 quarts water in dutch oven, turn down, add goose carcass, simmer overnight. Cool. Skim off goose fat, chop the skin and any meat, add half its weight in goosefat. Add cup of cognac, pepper and salt and Tbs herbs de provence to make rilette sandwich spread. Put in sterilized glass container topped with goosefat. Freeze other goosefat in airtight container. Freeze broth in cup size containers. Dissolve carcass bones in garden fermenter.
4. Make real foie gras pate. Pull any veins from the 6 ounce goose liver with your fingers, cut in half inch slices. Marinade in sweet wine overnight. Drain, rub with pinch of pepper, salt, herbs de provence, marinade in sweet wine a second night. Rinse, chop fine, mix with 3 oz. goose fat. Put open jar in pan, california bay leaf on top, pour warm water outside the jar to inch below top, bring to slow boil, seal with canning lid, cool. Enjoy.
6. Done and ready to serve!

An odd crown roast or duck and maybe cedar plank fish if you have a house in the country. You like the same side dishes to go with these main proteins. With some meals a mixture of sweet and savory gracing Christmas Goose Dinner and Wine Pairing with Master Chef Pascal Olhats What could be a more festive way to ring in the holiday season? The so-called harvest, or stubble, goose came into season in mid-November and then ate a diet of barley and wheat to fatten up for the coming celebrations. The bird eventually picked up these monikers because after harvest, farmers would turn them loose into the fields of stubble left from the reaper's work, to pick for scattered grain.

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