Ragoose

We made a sort of ragout from the goose meat. First, of course, we fished (fished?) out the goose skin and fried that for grivenes / gribenes / greebenes / grivns, spell it how you will, the crispy scraps of poultry skin, sprinkled with kosher salt (what else): essentially a goose potato chip.
Then fried onions in some saved goose fat, sprinkled with just a bit of flour for a roux, added some chopped goose meat, red wine for sauce, and the goose vegetables at the end.
Licked the platter clean.