roast goose with wild rice, hazelnuts & apple
 
1 goose (9 to 12 lbs) salt 4 cup wild rice; cooked 2/3 cup hazelnuts; 
coarsely chopped 2 lg apples; green colored, peeled, cored & cubed 1/2 cup 
onion, finely chopped 2 ts dried savory 3 tb parsley; chopped black 
pepper; freshly ground flour . remove the neck, heart, and gizzard from 
the goose and put them in a saucepan with 4 cups of water. let simmer 
gently, partially covered, for several hours, until reduced to slightly 
less than 2 cups. season the broth to taste with salt. 
 
for the stuffing; mix together the wild rice, nuts, apples, onion, and 
herbs, seasoning to taste with salt and pepper. fill the cavity of the 
goose with the stuffing, skewer closed, and lace string around the 
skewers, then truss the bird. roast in a preheated 325 degree oven, breast 
side down, for 11/2 hours, drawing off the fat as it accumulates, then 
turn and roast another 11/2 hours, or slightly more for an ll-12-pound 
bird. when done, the juices should run clear when the bird is pricked 
where the thigh attaches to the body. 
 
pour off all but 1 tablespoon of the fat, then sprinkle a little flour 
over the bottom of the roashng pan-1 to 2 tablespoons, depending on how 
thick you like your gravy. set the pan over low heat and stir for 2 
minutes, scraping up all the browned bits. add the reserved goose broth 
and whisk until smooth. taste and season with salt and pepper and serve in 
a gravy boat alongside the bird. remove trussing strings and skewers 
before carving. 
 
 
 
servings: 4 
 
 
 
 
 
(ID: 77132) Mirror: rec.food.recipes: Fri, Apr 16, 2004


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