Prep Time: 20 minutes
Cook Time: 1 hour, 45 minutes
Total Time: 2 hours, 5 minutes
- 1/2 cup (1 stick) butter or margarine
- 1 cup carrots, shredded
- 1 cup celery, diced
- 1 cup onion, finely chopped
- 1 medium apple, cored, peeled and chopped
- 4 garlic cloves, finely chopped
- 1 cup veal (or low-salt chicken) stock
- 1/2 cup dry white wine
- 1/4 cup chopped fresh parsley
- 2 Tablespoons dried rosemary
- 2 Tablespoons dried thyme
- 4 bay leaves
- 1 teaspoon salt
- 1 teaspoon cracked pepper
- 1 whole wild goose, about 7 to 10 pounds
Melt the butter in a large sauce pan over medium-low heat. Add the carrots, celery, onions, apple, and garlic. Saute for 8 to 10 minutes. Add the stock, wine, parsley, rosemary, thyme, bay leaves, salt, and pepper. Turn up the heat and bring to a boil for about 1 minute. Lower the heat to medium-low and simmer for 6 to 8 minutes.
Pour the vegetables and liquid into a large roasting pan fitted with a lid. Turn the bird breast-side down and nestle into the vegetables and liquid. Spoon some of the liquid and vegetables over the goose and add more water (or wine if you like) to submerse the bird half-way. Cover and roast about 1-1/4 hours. Turn the bird over, facing up, and cook another 15 minutes, uncovered or until a meat thermometer registers 160 degrees F when inserted next to the leg bone.
Remove and let the bird sit for about 10 minutes before carving. Spoon some of the juice and vegetables over each portion of sliced meat and potatoes.
Yield: 4 to 6 servings
Recipe Source: Wild Fish and Game Cookbook by John Manikowski (Artisan)
Reprinted with permission.