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1 large goose
1/2 teaspoon sage
2 garlic cloves -- minced
2 cups dry white wine
5 cups beef stock
Salt -- to taste
Freshly-ground black pepper -- to taste
Rinse and dry goose inside and out. Rub the cavity with salt and pepper. Put the bird in a roasting pan and in the oven so the meat is about 4 inches from the broiler. Brown on all sides, turning frequently -- total broiling time will be about 15 to 20 minutes.
Add sage, garlic, wine and stock or boullion to the pan. Bring the liquid to a simmer, cover and place in a 350 degree oven for 2 1/2 hours. Turn the goose twice during cooking. Goose is done when the leg moves easily at the joint.
This recipe yields 6 to 8 servings.
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