Colonial goose refers to a traditional Australian dish that does not actually contain goose meat. Instead, it is a name given to a stuffed rolled joint of pork, beef or veal, resembling a goose in shape. The dish is popular during the Christmas season and is known for its rich and flavorful taste.
The preparation of colonial goose involves deboning a cut of meat, such as pork loin or beef sirloin, then flattening and rolling it like a roast, ensuring it retains its goose-like shape. The meat is then carefully stuffed with a mixture of seasoned breadcrumbs, sage, onion, and other herbs and spices, giving it a distinct and aromatic flavor.
Once the goose-shaped roast is stuffed, it is often wrapped in muslin cloth or butcher's twine to maintain its shape during cooking. The colonial goose is traditionally roasted, either by baking in an oven or by laying it on a grill over hot coals, allowing the meat to cook slowly and absorb the flavors of the stuffing.
Served sliced in round portions, the colonial goose is typically accompanied by rich gravy made from the drippings, and traditional holiday sides like roasted potatoes, vegetables, and cranberry sauce. It is a dish enjoyed by many Australians during festive occasions, evoking a sense of tradition and nostalgia.
Although colonial goose does not originate from goose meat, its name reflects the Australian colonial period when geese were scarce and often difficult to obtain, leading to the creation of this alternative festive dish that imitates the shape and essence of a goose.
