Wild goose recipes get a bad rap. Goose meat is “often, yet unfairly, maligned,” as my friend Mark Norquist of Modern Carnivore likes to say. Or there’s the joke, “How to properly cook a goose,” which ...

2. Lift the goose on to a board with 2 wooden spoons (you don’t want to pierce the skin), pour off the excess fat from the roasting tin and then replace the goose on the rack. Keep the fat for future ...

Many people have fond associations of traditional Christmas Goose. So why do so few of us make it? For starters, offers Duck, Duck, Goose author Hank Shaw, geese are expensive. Prepare to spend ...

Last week, I ran a collection of wild game recipes submitted by Council Grove’s Phil Taunton that were part of a hunter’s education handout he used back in the day. This week, I have a few more ...

In the past, some extraordinary things were eaten around Christmas. At lavish Christmas feasts in the Middle Ages, swans and peacocks were sometimes served "adorned." The flesh was painted with ...

Duck, Duck, Goose, a new guide to cooking waterfowl from hunter, writer and cook Hank Shaw, could be read as a variation on Wallace Stevens' famous poem “Thirteen Ways of Looking at a Blackbird,” save ...

I suffer from Marty McFly syndrome. Someone says a thing can’t be done, and I’ve already checked out three books on how to do it by the time they’ve taken their next breath. So when a Lifehacker ...

“I have probably enthused about goose elsewhere but for me, the great benefit is the roasted skin and delicious fat,” says TV chef Rick Stein. “I often think that goose is more like roast beef than ...