Recipe Archives->Gamebirds->Roast Goose 17

WILD GOOSE

1 goose
3 onions
2 apples
2 strips bacon
1 carrot
1 stalk celery
1 bay leaf
3 sprigs parsley
1/2 ts thyme
2 cn consomme
1 c red wine, dry
1 tb cornstarch
salt

Soak plucked and cleaned goose overnight in well salted water.
Rinse and dry, then stuff with 2 onions and 2 apples, both quartered.
Place breast side up in open roaster pan and cover with 2 strips
thick bacon.  Brown in 475 degree oven until bacon is crisp. Take
all fat from pan and discard. Remove bacon.  Add to the pan 1 onion,
quartered, 1 carrot, quartered, 1 cut up stalk of celery, 1 bay
leaf, 2 or 3 sprigs of parsley, 1/2 teaspoon thyme, 2 cans consomme
with 2 cans water, and 1 cup of dry red wine.  Cover the pan and
roast at 375 degrees for 2 to 2-1/2 hours, basting often. Goose
should be done so that meat will readily pull off carcass. Remove
goose from roaster and place on warm platter. Remove and discard
stuffing. Strain the gravy and thicken with 1 tablespoon cornstarch
mixed with 2 tablespoons cold water.  Correct seasoning if necessary.
Serve with wild rice.

Printable version: roast-goose17.txt.