for a 10lb goose)
2 oz butter
2 medium onions, finely chopped
12 oz fresh white breadcrumbs
4 oz dried ready to eat bing cherries
4-6 sage leaves, finely chopped
1 tbsp chopped parsley
½ lemon’s grated rind
salt and pepper
1 beaten egg
Fry the onions in the butter until soft and add to the rest of the ingredients.


Here we have a marvellous way of making 8 oz. goose meat form the basis of a substantial and delicious supper for 4 people. Other ingredients can be added to a Risotto such as mushrooms, cooked peas, prawns etc. but I think that its perfect as it is, especially if you use a well reduced goose stock.
1 large onion - chopped
3 cloves garlic - chopped
2 tablespoons melted goose fat or olive oil
14 oz. risotto rice (Tilda Aborio)
2.75 pints hot goose stock made from the goose carcase
8 oz. sliced goose meat
salt and pepper
2 - 4 oz. grated Parmesan to finish
1 oz. butter
In a large pan fry the onion and garlic in the melted goose fat until golden. Add the rice and stir it around in the fat until shiny and translucent. Meanwhile bring the stock to the boil in another saucepan and start adding to the rice ladle by ladle. Stir each addition of stock into the rice and allow it to be absorbed before adding more. Continue adding the stock until the rice is cooked - about 25 minutes, stirring all the time. When the rice is cooked but still retains a slight bite, add the sliced goose meat. Cover with a lid and rest for 3-5 minutes off the heat. Just before serving stir in the butter and sprinkle with the parmesan and serve with some French Bread and a nice crunchy mixed salad.


1 whole goose liver
1 clove garlic
4 oz. butter
1 medium onion
1 tablespoon orange brandy
1 small bunch herbs
Chop the onion and garlic finely and soften in 1 oz. of the butter until just turning colour. Add the liver, herbs and seasoning and fry together quickly for about 5 minutes. Cool and then place in the food processor and add the rest of the butter and the orange brandy. Blitz until smooth. Fill the pate into a pretty china dish and cover the top with a layer of clarified butter.


Choux Pastry
2oz butter
2oz finely diced cheese
1/4 pint water
salt and pepper
2 oz. plain flour
2 eggs
Goose Salpicon :
8 oz. cooked goose
1 large mushroom or tomato
1 medium sized onion
1/4 pint goose stock
1 dessertspoon goose fat
salt and pepper
1 level dessertspoon flour
1 teaspoon chopped herbs
Grated cheese and breadcrumbs
Start by making the goose salpicon. Finely dice the onion and tomato or mushroom and fry gently in the goose fat until softened. Add the flour off the heat and slowly pour on the goose stock. Place back on the heat and bring up to the boil stirring constantly. Reduce the sauce until syrupy-looking. Season well, add the herbs and the sliced meat and then set aside. Now make the choux pastry. Bring the butter and water to the boil together. When bubbling draw off the heat and shoot in the flour all in one go. Beat vigorously until the mixture is smooth and will leave the sides of the pan. Leave to cool. Whisk the eggs lightly together and add them slowly to the paste. The mixture should look shiny. Lastly add the cheese, seasonings and mustard. To assemble the gougere, butter an oven proof oval dish and place spoonfuls of the choux pastry around the edge of the dish to make a border - use all the pastry. Fill with the goose salpicon, scatter over the grated cheese and the breadcrumbs, and bake in a moderate oven ( 180C, 375F ) for 35 - 40 mins or until the choux pastry is well risen and golden.


This is absolutely perfect for using up any left over leg or carcase meat from the Christmas roast.
Any meat leftover from the roast
1.5 - 2lbs fat pork -rubbed with salt and left over night
1-2 cloves garlic
Bouquet of herbs
Freshly ground black pepper
Cut the goose meat from the bones. Cut the fat pork (belly or neck is ideal) in thick strips from the bone, and then into little strips about as long as a match but twice as wide. Place all the meat in an oven proof casserole with the cut up pork fat and push well down into the mixture the garlic and herbs. Season with plenty of pepper, add a soup ladle of water, put a lid on the pan and cook in a slow oven (Gas mark 1, 290 F) for about 4 hours or until the meat is very soft. Taste for seasoning making it is not in any way bland. Turn the contents of the casserole into a large wire sieve which you have placed over a bowl so that the fat can drain through. When well drained shred the meat gently with 2 forks. Put the shredded rillettes into a nice earthenware dish and pour a layer of the fat over, enough to completely cover and seal the meat. Chill well, cover with cling film and refrigerate. Serve with hot toast and maybe some pickle.

To order your goose, turkey or three bird roast, please call us on 0116 259 6742

We like to talk to our customers to ensure we’re supplying the right type and weight of bird to be delivered in perfect condition ready for cooking. We look forward to welcoming you to Seldom Seen Farm.
request callback
Seldom Seen Farm
Leicestershire LE7 9FA
Tel: 0116 259 6742
Suppliers of
geese to M&S 
Seldom Seen Farm
Designed & Built by 
Nicky Stephen Marketing
linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram