Wild Goose Chase Recipe - Cooking Index
Wild Goose Chase Recipe - Cooking Index
| 1 cup | 237ml | Dried apricots - halved |
| 2 cups | 474ml | Dried prunes - halved |
| 1/2 cup | 118ml | Madeira wine |
| 1 | Goose - (abt 12 lbs) | |
| Juice of 1 orange | ||
| 2 | Tart apples | |
| Grated zest of 1 orange | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Paprika | |
| 8 | Bacon | |
| Wild Goose Sauce | ||
| Pan drippings from roasted goose | ||
| 2 | Green onions - chopped | |
| 3/4 cup | 177ml | Chicken stock |
| 1/2 cup | 118ml | Madeira wine |
| 1 tablespoon | 15ml | Peppercorns - slightly crushed |
| 1 teaspoon | 5ml | Cornstarch |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Place apricots and prunes in mixing bowl. Add Madeira. Mix and set aside.
Preheat oven to 325 degrees.
Rinse goose and pat dry. Prick all over with fork. Rub inside and out with orange juice. Add apples and orange zest to apricots and prunes. Sprinkle goose inside and out with salt, pepper and paprika. Stuff cavity with fruit. Skewer opening closed. Lay bacon slices across breast.
Place goose, breast-side up, in shallow roasting pan. Roast for 1 1/2 hours, removing accumulated fat every 30 minutes. Remove bacon and roast for 1 hour more, removing fat after 30 minutes. Remove from oven. Let stand 20 minutes before carving.
Make Wild Goose Sauce: Scrape brown pan drippings into saucepan. Add green onions, 1/2 cup stock, Madeira and peppercorns. Simmer 5 minutes. Mix cornstarch with remaining 1/4 cup stock until smooth. Slowly drizzle into sauce, stirring rapidly. Add salt and pepper. Stir, simmer 5 minutes. Serve over goose. (Makes about 1 1/4 cups)
This recipe yields ?? servings.
Source:
Fish and Game Cookbook at http://www.foodreference.com
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