Can anyone tell me how to cook a Goose my sister has given me a frozen one, and have no idea how to cook one. I know how to cook Chicken and Beef etc? Just never cooked Goose or Duck before, any recipes  would be helpful thanx

Thoroughly defrost it to start with :-) 
You don't need to do much to a goose as it has bags of flavour anyway and bags and bags of fat.
Cook it a bit hotter than a chicken ie 200c about 25 mins per kilo covering the legs for most of the time.  I would not try to stuff with anything you plan to eat because the fat makes any stuffing pretty inedible.  I sometimes stick and onion and a quartered lemon inside if I have one handy. 
The most important thing is to be prepared for the fat!  Roast on a grill above a deep, deep pan and be prepared to empty it after an hour or so.  It helps if you prick the area under the wings and around the parsons nose as this will release a lot of it.  The good news is you don't need to baste at all.  Save the fat of course, especially the first hours worth which will be nice and clear.  It keeps about 3 months in the fridge and makes gorgeous roast potatoes.
Stand it for a good 20 - 30 mins.  You won't get as much meat as you might be expecting, nothing like the proportions of a chicken as they have very big bones but hopefully you will have cold left over as it is very tasty cold.

> Save the fat of course, especially the first hours worth which will be nice and clear.  It keeps about 3 months in the fridge and makes gorgeous roast potatoes

Potatoes roasted in goose fat are the BEST! :-)
We might have goose for Christmas this year - I love goose and find it much tastier than turkey.
Enjoy your goose :-)

http://www.goodmansgeese.co.uk/cooking_a_goose.html - here you go, should help!

Hi, we had goose for xmas last year, I used Jamie Oliver's Christmas Goose recipe with five spice, oranges and ginger, it was lovely, though have to agree, considering the size of it, there was not that much meat on it, remember to keep taking the fat out as it is cooking, otherwise if your tray is not deep enough it will spill over.
Jane

> considering the size of it, there was not that much meat on it

On the other hand where you are staring at the left over turkey on the umpteenth day that could be seen as quite a positive :-)

>remember to keep taking the fat out as it is cooking, otherwise if your tray is not deep enough it will spill over.

I forgot one year (many years ago) and only noticed when the dogs started to lick the floor clean It took me ages to clean the oven, not good when you bake a lot and can't use the oven... ;-)

Mmmmm, I love goose! We have it for Christmas every year; it's so much nicer than turkey. And I echo everyone about rast potatoes cooked in the goose fat. Absolutely gorgeous!

MMMM Roast Goose!  love it, and the fat is superb for roasting tatties :-D

But I won't be buying one this year :(

or ever again!

The Christmas before last the Roast Goose killed my oven stone dead   I emptied the fat out from the pan about 20 times, had about 2 litres in the end and still it managed to kill the oven.  I had to have a new Range cooker and kitchen to replace it :-D

I'll stick to Lamb or Beef or Pork this year if I can't get Venison :-D

Does anyone know where you can get single portions of goose?

You could get a breast fillet from here and they seem quite good value considering a whole fresh goose will only do about 3/4 portions and will cost £20/£30 although I suppose a frozen one would be cheaper.  I don't think they would taste half as good cooked off the bone though.