Quote:
Originally Posted by Less
Two possibilitys there, was it a small goose? (unlikely).
Or
Was it cooked wrong? The meat on a goose seems to shrink away to nothing if cooked at too high a temperature.
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Dead right Less, temperature is very important ... too low doesn't do it, and you're right about having the temp too high. I'm having goose for Christmas this year ... gotta eat it 'cause I shot it
But I'm going to ask for help from a friend who knows exactly how to do it ... he got the knowlege from his Mohawk grandma. Anyone can cook a turkey; it takes an artist to cook goose.