Posted on 12/24/2009 8:47:10 AM PST by Patriot1259
Alright, here's the deal. Since Thanksgiving was just four weeks ago and since Turkey generally tastes like cardboard covered with gravy and since American's aren't real big on a Christmas Goose, I'm thinkin' you're thinkin' ham for Christmas.
Now if there's one thing a true Southern Cook knows it's how to make a good possum stew...if there's two things a true Southern Cook knows it's how to make a tasty ham.
Here's the secret. It's really easy.
(Excerpt) Read more at thecypresstimes.com ...
Has anyone ever had goose? Maybe some of you hunters out there? A hunter friend did give me a couple of wild ducks (plucked and ready to cook) a few years ago.
We had a Canada goose one year (husband shot it, cleaned it and plucked it). I had never cooked a wild goose before so I found a recipe in a wild game cook book that included the stuffing ingredients. It was totally amazing. One of the best meals I’ve ever had.
Would trade my 17.5 pound free range turkey for one in a heart beat and the turkey will be great. I am hoping that I can fit this year’s bird on a large Spanek stand in my oven. The Spanek method is brilliant because the bird cooks evenly from the outside in and the inside out.
Fill the pan half way with beer or white wine and the white meat will be so juicy you can even overcook the bird and get away with it. The skin is delicious - crisp and tasty with a liberal (I use that word advisedly) coating of La Grill Montreal Poultry Spice. 15 minutes sear time to start and finish at higher temp.
I make up for the inability to cook the bird with stuffing inside by making the stuffing separately (using some giblets maybe but definitely having a selection of wild mushrooms from my forages) and forming it into a loaf which gets done with a crispy outer layer and gets served in slices.
....I digress...back to the goose - highly recommended.
(All these posts make me think there are some really good cooks that hang out on FR.)
I guess it is all in the definition of “perfectly prepared”... I dare you to come have some with me and my family when I am cooking. You won’t claim turkey is tasteless any more. I guarantee!
And I have no problem with duck - I love it, but don’t have any, and the domestic ones at the store are no better than the other poultry they have for sale.
And prime rib would be my first choice for any big celebration - but I cannot even come close to affording the meat cost. I do have some good recipes, though.
This is part of why I did two venison backstraps for this past Tuesday’s “Christmas” dinner with my mother and stepfather. They turned out to be two of the very best pieces of mean - any variety - I have EVER put in my mouth - and I have had some steaks and other meats from some very fine establishments, and home cooks over the years. Fork tender, and full-flavored. Apparently, the combination of seasoning and smoking wood selection came out just right. I have spoiled them... Thankfully, I prepared enough for a reprise this evening when my father and step-mother arrive for dinner! Add fresh steamed asparagus, beautiful mixed greens salad, and the other goodies... should be a nice evening!
I doubt it would help. Seriously, turkey is just too bland a meat for me, although smoked turkey is palatable. It really may be me.
But then, my kids raise our annual hog and we buy an entire beef from a local pea farmer that hand raises a couple dozen steers a year on his own pea hay. And the total cost per lb is less than grocery store prices. I live in a rural agricultural area where fine eating animals are cheap and plentiful, including free range domestic turkeys and I find even they are bland compared to other poultry.
Best eating ever is dove, each plump little breast is just exactly bite size simmered in butter with mushrooms, scallions and garlic. But that takes a lot of dove hunting to procure a decent meal.
Yep - lots of hunting to get a real mess of dove... but they are yummy!
And fresh home-raised meat is pretty great, as is minimally processed beef.
Have you have had wild turkey (not the liquor)? Might change your mind on turkey. I think you view on the taste of turkey is based on the increasing flavor-poor commercially produced turkey. Chicken is getting to be the same way - one reason for all the “enhancements” they percolate into most store-bought birds these days.
But seriously - turkey can be made to be absolutely wonderful - even domesticated birds from the grocery store. So the invite is open, just let me know when you will be here!
You are too funny, Parsy!
Wild turkeys are smarter than me so I haven’t had the pleasure of eating one. Yet, I remain as hopeful as Wile E. Coyote.
My Grandmother used to put her ham in a brown paper grocery bag and cook it. I have cooked a 20 lb ham at 250 for 6 hrs before and taken it to work. There was nothing left to take home. My picky husband loves it too.
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