MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Quebec-style Roast Goose
Categories: Game, Poultry, Stuffing, Wine
Yield: 7 Servings

10 sl White Bread
1 c Dried currants
4 lg Apples; peeled, sliced
1 tb Dried thyme
4 tb Melted butter
1 tb Oil
10 lb Goose
1 lg Onion; chopped
1 lg Carrot; chopped
1 Rib celery; chopped
1 cl Garlic; minced
1 Bay leaf
3 Whole cloves
1 Sprig fresh thyme
1 Sprig fresh marjoram
1/4 c White wine
1 ts Tomato paste
10 oz Can chicken bouillon

Make stuffing by combining bread, currants, apples,
thyme, salt, pepper and melted butter.

Stuff, truss and tie goose. Prick bird all over with
fork. Heat oil in roasting pan on top of stove, brown
goose lightly on all sides, then drain off pan drippings.

Set goose breast side up, add a little water, cover and
roast at 375oF for one hour.

Combine chopped onion, carrot, celery, the garlic, bay
leaf, cloves, thyme and marjoram. Discard fat from
roasting pan*, add vegetable mixture and continue
roasting uncovered 20 - 25 minutes per pound (three to
four hours in all) draining off fat at intervals and
adding more water as required.

Transfer cooked goose to platter and keep warm. Skim off
remaining fat in pan and heat dripping and vegetables on
top of stove until mixture is reduced. Then stir in white
wine, tomato paste and chicken bouillon.

Simmer for 10 - 15 minutes, then strain gravy. A little
cornstarch mixed with water may be blended in to thicken
gravy, if desired.

Serve goose with gravy, applesauce, mashed potatoes and
braised cabbage.

Makes six to eight servings.

From The Gazette 90/12/19.

* Reserve goose fat (grease) for other uses.

From: http://www.recipesource.com

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