Smoked Goose With Wild Rice Stuffing

Recipe Ingredients

2		Wild geese - (3 lbs ea)
2 tablespoons	30ml	Softened butter - divided
		Salt - to taste
		Freshly-ground black pepper - to taste
		Goose Stock
2 tablespoons	30ml	Olive oil
2		Carrots - cut in chunks
2		Celery stalks - cut in chunks
1		Onion - cut in half
1		Turnip - split
1		Garlic bulb - cut in half
2		Bay leaves
1 tablespoon	15ml	Whole peppercorns
2		Cold water
		Reserved goose bones
		Stuffing
2 tablespoons	30ml	Butter - plus
		Extra butter for coating geese
1		Onion - diced
2		Garlic cloves - minced
2		Carrots - diced
2 tablespoons	30ml	Marjoram leaves - plus
		Extra for coating geese
3 tablespoons	45ml	Fresh sage - torn in pieces,
		Plus
		Extra for coating geese
2 cups	474ml	Dry red wine
2 cups	320g / 11oz	Wild rice - cooked
2 cups	474ml	Rye bread cubes - dried
1 cup	237ml	Roasted chestnuts - shelled
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Egg
1 tablespoon	15ml	Caraway seeds
1 cup	237ml	Goose stock or chicken broth

Recipe Instructions

To prepare the goose, it is necessary to remove the bones from the bird. First, turn the bird upside down with the back facing you. Cut out the backbone with poultry shears, be sure to cut close and not lose the underside of the breast meat attached to the back. Now, at an angle, carefully slit along both sides of the rib cage with a boning knife to remove the breast plate. Scrape away the meat as you cut. Using a towel, grab the thigh bones from inside the goose and pull the leg towards you out of the socket, leaving the meat attached to the body. Next, sever the wings at the joint as close to the body as possible. Reserve the wings and bones for the stock. Repeat the process with the other goose.

The geese are now boneless. Carefully slice the breast to open them up and make an even thickness. Smear the surface of each goose with 1 tablespoon of softened butter; season with salt and pepper. Set aside while preparing the stock and stuffing.

To prepare the goose stock, coat a large stockpot with olive oil and place over medium heat. Add the vegetables and saute for 2 minutes. Add the remaining ingredients, including all the geese bones, and cook for 1 hour.

To prepare the stuffing, melt butter in a skillet over medium heat. Add the onion, garlic, carrot and herbs. Saute for 5 minutes then add the wine. Simmer for about 10 minutes to reduce the wine to a tight paste. Add the wild rice, rye bread, and chestnuts. Stir and season with salt and pepper. Scrape the skillet mixture into a large bowl, blend in the egg, caraway seed and 1 ladle full of goose stock; mix thoroughly until evenly moistened. Spoon a layer of stuffing evenly to the edges of each goose and roll up like a jellyroll. Tie securely with butcher's twine.

Rub the outside of the goose roasts with butter, sage and marjoram for added flavor. Transfer the stuffed geese to a stovetop or conventional smoker and follow manufacture's directions. Cook in a preheated 350 degree oven for 20 to 40 minutes until juices run clear. Be careful not to overcook, as the meat would be extremely tough and dry. Let stand 10 minutes to allow the juices to settle. Cut off the twine and slice vertically to form pinwheels.

This recipe yields 4 to 6 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1B06) - from the TV FOOD NETWORK

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