Christmas Snow Geese

Each year on the farm we rear Snow Geese from Goslings for our customers Christmas Dinner, they arrive on the farm in April at one day old. They goslings live in 3 stables next to each other, for the first 3 weeks they are on the farm they stay mostly in the stables under heat lamps, as they are too young to survive out in the field, each day they are let out into the farm yard where they pick at vegetables that have gone over. When they are strong enough the goslings are then turned out on a daily basis into a 30 acre field opposite the main farm yard, each night we bring them back into the stables for protection against the foxes.

The flock grazes over 80% of their nutritional requirements from our herb rich leys. Cereals and pulses are offered at night – wheat, triticale, naked oats, peas and lupins – all home grown. Warborne Farm was the winner for in the poultry category in the Organic Food Awards 2004.

The geese are a wonderful addition to the farm and the beautiful sea of heads, honking with delight as they in a unified flock head for the field early morning, is certainly a sight to be seen !

Eating a Goose for Christmas Dinner has a long tradition in this country, and is ideal for the festive meal as it is a larger bird, usually between 4 - 6kg in weight this is enough to feed approximentally 8 - 10 people. Goose has a delicious flavour, firm, succulent and, like duck, dark meat.

If you would like to order a Snow Goose for your Christmas Meal please email us at boxscheme@warbornefarm.co.uk or phone us in the office on 01590 688488.

How to Cook the Christmas Goose

When you receive your goose poke it all over with a needle and leave in a cool place

1. Preheat the oven to 200°C/400°F/Gas mark 6.
2. Sprinkle the inside of the goose with salt and pepper, then roughly chop two onions and stuff them along with a handful of sage leaves into the goose. Rub salt all over the goose. Place a large roasting tin on the floor of the oven and adjust the racks in the oven so that the goose can sit on a directly on a rack.
3. Put the goose onto the rack and roast for 30 minutes per 500g. The goose doesn’t need basting but don’t forget to empty the roasting tray, reserving the fat for cooking.
4. When the goose is cooked, place onto a carving board or dish and allow to rest for 30 minutes. Carve thin slices from the goose, and serve with apple sauce or gravy and roast potatoes.

Goose Gravy
1. Preheat the oven to 200°C/400°F/Gas mark 6. Place goose giblets, 2 chopped onions, 2 chopped carrots, 2 sticks chopped celery, and 2 leeks chopped and place in a roasting tin in the oven for 30 minutes.
2. Remove tin from the oven and place on top of the stove. Pour 100ml of port or Madeira into roasting tin and on a moderate heat scrape up any bits clinging to the bottom.
3. Transfer the contents of the tin into a saucepan and add 300ml chicken stock and 1 tbsp apple jelly. Bring to the simmer for 30 to 45 minutes.
4. Strain the gravy into a clean pan and remove as much fat as possible, Season with salt & pepper, return to the boil and serve.