d the pork mince, the goose liver (if using) and some
ry out while cooking. This recipe will help assure the cook
o 375\u00b0F.
Clean goose; wipe dry but do not
If your goose is frozen, place in the
ogether and season. Season the goose all over. Tie the wings
o 400\u00b0F. Score the goose skin with a sharp knife
Carefully prick the goose on all sides with
th paper towels. Let the goose sit at room temperature for
sealable bag; add in whole goose, then seal bag and turn
tockpot add boiling water and jerky.
Let set 15 minutes
ver inside and outside of goose then fill with seasoning, securing
o 325\u00b0F. Season the goose (or duck) inside and out
he apple juice. Place the goose breast on top and season
Trim the fat off the goose. Rub cavity with 1 teaspoons
o 350\u00b0F.
Rinse goose inside and out; pat dry
emove giblets and neck from goose.
Remove excess fat from
poke the skin of the goose all over. Dont pierce the
.
Spread pieces of goose on wax paper, season with
rge pieces, and reserve. Rinse goose inside and out, and pat
o 350 F.
place goose on a rack in a