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Roast Goose Stuffed with Nuts and Fruit
1 8-10 pound goose
2 c Chestnuts; peeled, cooked
1/2 c Raisins
1 c Prunes
Salt; to taste
Remove the excess fat from the cavity and giblets. Render the fat and
save to use in cooking. Peel, core and dice the apples. Mix them with
the chestnuts, raisins and prunes and stuff the cavity about 3/4
full. After stuffing the goose, truss it and place the bird breast
side up, on a rack in a roasting pan. Rub with salt. Roast for 1 hour
in a 400 oven. Prick the skin with a fork at 1/2 inch intervals to
let the fat escape. Reduce the temp to 350 and roast or another hour.
As the fat accumulates, remove it with a bulb banter. To test for
doneness, prick the thigh with a fork; the juices should be
yellowish. If they are tinged with pink and further cooking is
necessary reduce the oven to 325 and continue roasting until the
goose is cooked. Remove more drippings with a bulb banter and let the
bird rest for 15 minutes before carving. Meanwhile put the pan on top
of the stove and bring to a simmer. Using a spoon try to break up the
bottom crust, stirring constantly until dissolved. Use the bulb
banter to remove the pan juices to a bowl for gravy.
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