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Braised Goose

1 Wild goose - (6 to 8 lbs) -- cleaned
North Dakota Stuffing
2 Bacon slices
1 Onion -- chopped
1 cup Dry white wine
1 tablespoon Butter
Freshly-ground black pepper -- to taste

Rub cavity with salt. Stuff with North Dakota Stuffing or one of your choice. Put bacon in the bottom of a heavy casserole large enough to hold goose. Add onion, white wine, and 1 tablespoon butter in small pieces. Put goose on top; sprinkle with salt, paprika, and a bit of freshly ground pepper. Cover, and put into 375 degree oven for 1 1/4 hours for a 6-pound goose. Remove cover and turn up heat to 400 degrees; cook until nicely browned, or until juices run clear from fork test, approximately 20 minutes more.
This recipe yields 8 servings.

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