Yorkshire Wolds Free Range Goose
Shelf Life: 12 Days
Slow grown and free range by nature, our geese grow plump on the windswept valley tops of the Yorkshire Wolds, feasting on a natural diet. Yorkshire Wolds Goose had a distinctive, gamey flavour and with its tasty, succulent meat, it’s a worthy centrepiece for the most discerning festive table. Suitable for a smaller festive meal, these whole birds are delicious with roasted roots and tart apple sauce. Be sure to consult our chef’s tips for cooking advice and how to use the goose’s fat to stunning effect.
Goose meat has a darker colour and a much richer flavour than that of other poultry. All our geese are hand picked to ensure ample breast meat, before being expertly prepared, leaving the whole bird intact, with the giblets. Typically more prized than turkey, they take a lot more food to fatten, but the reward is delicious rich meat.
Geese with dry, pale skin and a plump breast get the best results in the kitchen, which ours are. The key to roasting the bird and retaining its natural succulence is roasting on a high heat, then reducing it and cooking long and slow. Serve with a sharp cranberry or redcurrant sauce to match the rich, succulent goose meat.
|OUR RECIPE TIPS FOR COOKING YOUR YORKSHIRE WOLDS FREE RANGE GOOSE|