Roast Wild Goose
|Young wild goose||8 Pound, dressed (1 no.)|
|Lemon||1 , juiced|
|Fat/Drippings||3 Tablespoon, melted|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Onion||1⁄4 Cup (4 tbs), chopped|
|Tart apple||1 Cup (16 tbs), chopped|
|Dried apricots||1 Cup (16 tbs), chopped|
|Soft bread crumbs||3 Cup (48 tbs) (day-old bread)|
1 Preheat the oven to 325°F.
2 Clean the goose.
3 Rub the goose inside and out with lemon juice and seasonings.
4 For the stuffing, in heavy skillet or saucepan, melt butter.
5 Saute onion until soft.
6 Mix in apple, apricots, crumbs, salt and pepper.
7 Spoon the stuffing lightly into cavity.
8 Close the opening with skewers and truss the bird.
9 Cover the breast with bacon slices and cheesecloth soaked in melted fat.
10 In a roasting pan, place breast side up.
11 Roast in slow oven , allowing 20 to 25 minutes per pound, until tender.
12 Baste frequently with fat or pan drippings.
13 Pour 1 cup water into the pan and cover during the last hour of cooking, if the age of goose is uncertain.
14 Remove the cheesecloth, skewers and string before serving.
15 Carve and serve hot.