Roast Goose With Wild Rice

Recipe Ingredients

1		Fresh wild goose - (abt 12 lbs)
		Salt - to taste
4 cups	640g / 22oz	Cooked wild rice
2/3 cup	97g / 3.4oz	Chopped toasted hazelnuts
2		Granny Smith apples - peeled, cored,
		And chopped
1/2 cup	31g / 1.1oz	Chopped onion
2 teaspoons	10ml	Ground savory
3 tablespoons	45ml	Chopped fresh parsley
		Freshly-ground black pepper - to taste
1 1/2 tablespoons	22ml	All-purpose flour
4 cups	948ml	Water

Recipe Instructions

Mix together the cooked rice, nuts, apples, onion, and herbs. Season to taste with salt and pepper.

Remove the neck, heart, and gizzard from the goose. Wash the bird inside and out. Pat dry.

Fill the cavity of the goose with the stuffing, skewer closed, and lace string around the skewers. Truss the bird.

Roast in a preheated 325 degree oven, breast-side down, for 1 1/2 hours. Draw off the fat as it accumulates. Turn, and roast another 1 1/2 hours. When done, the juices should run clear when the bird is pricked where the thigh attaches to the body. Remove trussing strings and skewers before carving.

While the goose is roasting, place the neck, heart, and gizzard in a saucepan with water. Let simmer gently, partially covered, for several hours, until reduced to slightly less than 2 cups. Season the broth to taste with salt.

Pour off all but 1 tablespoon of the fat from the roasting pan. Sprinkle a little flour over the bottom, 1 to 2 tablespoons, depending on how thick you like your gravy. Set the pan over low heat. Stir for 2 minutes, scraping up all the browned bits. Add the reserved goose broth to the pan, and whisk until smooth. Taste and season with salt and pepper. Serve in a gravy boat alongside the bird.

This recipe yields ?? servings.

Source:
Fish and Game Cookbook at http://www.foodreference.com

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