Roast Wild Goose
|Peeled onion/Otherwise use 1 cored and quartered apple/orange||1|
Clean goose, cutting out any visible fat.
Singe, rinse, and pat dry.
Sprinkle cavities with salt and pepper; sprinkle with the vinegar.
Skewer neck skin to back.
Put onion or fruits into body cavity.
Place on rack in shallow roasting pan.
Roast goose at 325Â°F 20 to 25 minutes per pound, basting frequently with drippings.
Allow about 1 pound per person.