Oregon Roast Young Goose

Recipe Ingredients

1		Young 4-lb wild goose - cleaned
		Stuffing of your choice
2 cups	474ml	Water
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2 tablespoons	30ml	Dried thyme
2		Vegetable extract cubes

Recipe Instructions

Stuff goose loosely and truss. Put trussed goose on a rack in a Dutch oven or self-basting roaster with remaining ingredients. Put into a preheated 275 degree oven for 30 minutes per pound of unstuffed weight. As soon as the bird tests done, raise the temperature to 400 degrees, and uncover bird to brown. Make a gravy of the giblets in pan juices while keeping bird warm.

This recipe yields 2 to 4 servings.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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