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In Germany, roast goose is a staple for Christmas Day meals. [5] For European cultures, roast goose is traditionally [6] eaten only on appointed holidays, including St. Martin's Day. [7] It is generally replaced by the turkey in the United States. Similarly, goose is often an alternative to turkey on European Christmas tables. [citation needed]
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Roasted goose is a commonly eaten main dish in parts of Turkey. [5] The Kars region of Turkey specializes in a Kars-style roast goose, or Kars kazı ve bulgur pilavı (Kars goose with bulgur pilaf). [22] [23] [24] The Kars goose is also a breed of goose raised in the area specifically for use in this dish. [25]
Tender cuts like the filet mignon and the T-bone should be seasoned lightly, but the trip-tip and flank are better when marinated and grilled.
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[28] [29] János Keszei, chef to the court of Michael Apafi, the prince of Transylvania, included foie gras recipes in his 1680 cookbook A New Book About Cooking, instructing cooks to "envelop the goose liver in a calf's thin skin, bake it and prepare [a] green or [a] brown sauce to accompany it. I used goose liver fattened by Bohemian Jews ...
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Colonial goose is a preparation of roast leg of lamb or mutton [1] popular as a dish in New Zealand until the last quarter of the 20th century. Early colonial pioneers in New Zealand had sheep aplenty, but goose was relatively scarce.