Wild Goose

Wild geese are migratory birds that fly vast distances, making them more muscular than the plump domestic goose. There are a number of species available (including Barnacle, Brent and Chinese) - all of these should be eaten within a day or two of being shot.

Young wild goose is best barded and roasted with a moist stuffing of prunes or apples. Older birds should be braised in red wine or cider and served with red cabbage, sour-cream sauce and a tart orange or chicory-based salad.