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

Title: Goose Isabel
Categories: Poultry, Pork, Herbs, Wine
Yield: 11 Servings

10 lb (to 12 lb)(4.5-5.5kg) goose
1/2 c (85g) wild rice
1/2 c (78g) flour *
1/4 ts (ea) ground mustard, ground
- rosemary, pepper, salt
2 tb Oil
1/2 lb (227g) pork sausage meat
4 (to 6) fresh sage leaves
8 (to 10) fresh basil leaves
Salt & pepper
2 Egg whites
12 sl Thin sliced deli ham
Oil (or goose fat) to fry
1 md Onion; diced
1/2 c (118ml) white wine

The goose sold here in the USA is usually frozen. Thaw a
few days in the refrigerator if necessary.

Start the rice cooking according to package directions, as
it will take about 45 minutes. Typically you would use
about 2 cups water for 1/2 cup dry wild rice.

* TO PREPARE SEASONED FLOUR: Mix about 1/2 cup flour with
the herbs and spices. You could add or substitute other
herbs you might like to try. Set aside until needed.

Heat 2 tablespoons of oil in a skillet and saute the
sausage meat until cooked thoroughly, breaking it up with
a spatula. Remove from the heat.

Remove the skin and fat from the goose and fillet the meat
from the legs. Set aside. Carefully carve the breast meat
away from the rib cage using a sharp boning knife. Slice
each breast lengthwise into two broad, flat slices. (The
skin and fat can be rendered to collect the goose fat.
Many chefs like to cook with goose fat.)

Place the leg meat (with the giblets, if desired) in a
food processor with the sage and basil leaves. Mince well.
Place in a bowl and add the cooked pork sausage and cooked
wild rice. Add the egg whites and mix well. Season
carefully with salt and pepper, as you can't taste the raw
goose meat for flavor.

Place one piece of breast meat on a clean surface. Arrange
6 pieces of ham around the edges, such that they overlap
the edges and spread outward, like the petals of a flower.

Place half the filling in the center of the ham slices,
shape into a loaf with your hands, and fold the ham slices
over the filling to contain it. Place the other half of
the breast meat on top. Tie with kitchen twine.

Dredge the breast loaves in seasoned flour.

Heat oil in an oven-safe skillet over medium heat. Place
the breasts in the oil and brown well on all sides. Use a
pair of spatulas to turn and to hold as you brown the
ends. The flour will brown quickly. Typically 2 minutes on
each side is enough to brown the loaf well. Remove and set
aside. Carefully drain the oil and wipe the pan of burnt
flour. Add fresh oil and return to the heat.

Add the chopped onions to the skillet and saute until
tender, about 5 minutes, stirring occasionally. Remove
from the heat, allow to cool a few minutes, and then
carefully add the wine. Place the loaves back in the
skillet. If you do not have an oven-safe skillet, use a
baking pan.

Heat the oven to 350oF/175oC.

Place the skillet in the oven and bake until the goose
loaves are cooked to an internal temperature of at least
160oF/70oC, 40 to 45 minutes. Remove from the oven and
allow to rest for 10 minutes. Remove the strings. Reserve
the onion-wine mixture for garnish.

Place on a platter and serve with oven roasted vegetables
arranged around the sides. Slice at the table and garnish
with the onion-wine juices.

Serves 10 to 12.

By Dennis W. Viau; inspired by a Rabbit Isabel recipe.

Recipe from: http://www.white-trash-cooking.com

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