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"This year for Christmas my neighbor was kind enough to give me a copy of his mother's game recipes. She was a 3rd generation Newfoundlander and one heck of a cook! I remember her serving this roast on one of her visits. It is a wonderful roast and leftovers make great soup! Stacey"

Ingredients: pepper, goose, dark rum...

"This was the most delectable, restaurant quality foie gras I have ever had! And I was served this at home, wearing blue jeans and crocs, sitting at the kitchen table drinking La Crema Chardonnay, all comfy and cozy. The way one should feel knowing there's no huge bill coming your way! DH used Stonewall Kitchen's Roasted Garlic Onion Jam for..."

Ingredients: thick bread, cracked black pepper...

"I have not tried this, but thought I'd post this for anyone thinking of making a goose for Christmas. This looks so easy! This is courtesy of the "21 Club" restaraunt in New York. From "Bon Appetit.""

Ingredients: pepper, goose, fresh rosemary...

"Posted for Zaar World Tour 4. Prep time does not include marinating time."

Ingredients: goose, dry red wine, onions...

"Hearty comfort food from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Really nice served with hot biscuits or dumplings. Overnight standing time not included in preparation time and cooking time is approximate."

Ingredients: goose, onions, parsley...

"An heirloom, butchering time recipe from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time."

Ingredients: pepper, goose liver, onions...

"This is a gumbo made without a roux - I had to learn how to make this for my first hubby because that's how his mom made it! It took me a few tries to get it to brown enough, but, once I learned the secret (a good, heavy pot!) my gumbo by far surpassed hers. If you use wild goose you have to let it simmer a long time (2 to 4 hours) and keep the..."

Ingredients: pepper, goose, onion tops...

"Substituting chicken livers/fat turns this into pate de foie gras de poulet. To make canapes with the Pâté de Poulet, add 1/4 cup cream and season with a little cayenne or Tabasco sauce and serve on toast rounds or buttery crackers. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947...."

Ingredients: eggs, goose liver, onions...

Ingredients: goose, dried currants...

"This delicious recipe is excellent for any special occasion, especially Christmas time."

Ingredients: pepper, goose, fat...

"Years ago when people visited large cities south or east of Chicago during the poultry season, the eye would catch the sign, 'Watertown Stuffed Geese." When traveling by train, on the menu card of the diner would be found, "Watertown Goose.”

The geese that were raised and prepared for market in Watertown, Wisconsin found their..."

Ingredients: pepper, oranges...

"Dried fruit adds new flavor to homemade stuffing."

Ingredients: margarine, dry bread cubes...

Ingredients: cooking oil, goose, onions...

"Wild goose cooked in a browning bag"

Ingredients: goose, dry red wine...