Recipe Archives->Gamebirds->Roast Goose 14

Roast Wild Goose or Duck with Stuffing

Carefully pick, singe, draw and clean--inside and out. Sprinkle
inside and outside the game with salt and pepper. Stuff it with a
stuffing or place a large onion or apple inside the cavity. Sew up
the opening and tie up the legs and wings with string. Rub down
the body with butter or oil. You can add several pieces of bacon
to the breast of the bird. Bake in oven 350F for 18 minutes per
pound of bird--baste it often.


ORANGE STUFFING
 
3 cups of stale bread crumbs, cubed
1/2 cup of hot water
2 tsp grated orange rind
2/3 cup of orange pulp
2 cups of diced celery
1/4 cup of melted butter
1 beaten egg
1/2 tsp salt
dash of pepper
1/4 tsp poultry seasoning

Soften crumbs in hot water. Let set for 15 minutes or until soft.
Add rest of ingredients and stuff bird. Cook according to directions
for the bird.


RICE AND HAZELNUT STUFFING FOR WILD FOWL

1/2 cup hazelnuts, chopped
2 cup boiled wild rice
2 Tbsp onion, finely chopped
1 cup cut celery
1 Tbsp chopped green pepper
4 Tbsp butter, melted
1/4 tsp salt
1/8 tsp pepper

Cook onion, green pepper, and celery in butter for a few minutes.
Add rice and seasonings, stir well until mixed and heated thoroughly.
Add nuts just before you stuff the bird. Cook bird according to
directions.

Printable version: roast-goose14.txt.