This is Gavin (told you we’d arrive at a name):
And yesterday we ate him.
The preparation of Gavin was insanely complicated, requiring us to stab him repeatedly with a skewer, pour boiling water over him, drain and leave him in front of a fan for hours (or overnight) to dry out.
In the morning Gavin smelled a good deal and not at all pleasantly. We (okay, mostly I) were a bit panicked that we would die from Stinky Goose, but the lovely flashman via twitter with internal temperature recommendations and Smila via Real Life (with a serendipitous phone call) who had cooked a goose before (and assured us that it should smell) both came to the rescue.
Nigella seals poultry with a toothpick and ordinarily I do too, but this time I decided to raid the sewing box. I’ve had this chunky needle for over 20 years and have never used it, but it seemed like it might be effective for the task. And wow(!) it is mucho superior to the toothpick (no ouchy fingers!). I’ll be busting this out for chickens and turkeys and other such animals in the future.
Cooked Gavin, pre-carving.
Minimalist table setting by Joan (because we are slackers, we did not raid the garage for Mom’s beautiful china and silver)
Verdict? While Gavin was quite tasty, am not entirely sure he was worth the $95 he cost, however the fat he contributed to the potatoes made for the best roast potatoes I have tasted in my life (canned oie fat is not nearly quite the same), and the mashed potato stuffing was utterly and completely magnificent.
The accompaniments were just brilliant and perfectly suited to the meal. I’ll eventually write the meal up (no! really!) on the eatin’ blog.
I would argue that it was the Best. Christmas. Meal. Ever.
So maybe Gavin was worth the dosh after all, but not for the meat. If I had a hunter in my life, I’d send him out to get me another just to obtain more goose fat.