Wild goose
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Goose |
| 3 | eaches | Onions |
| 2 | eaches | Apples |
| 2 | eaches | Strips bacon |
| 1 | each | Carrot |
| 1 | each | Stalk celery |
| 1 | each | Bay leaf |
| 3 | eaches | Sprigs parsley |
| ½ | teaspoon | Thyme |
| 2 | cans | Consomme |
| 1 | cup | Red wine, dry |
| 1 | tablespoon | Cornstarch |
| 1 | x | Salt |
Directions
Soak plucked and cleaned goose overnight in well salted water. Rinse and dry, then stuff with 2 onions and 2 apples, both quartered. Place breast side up in open roaster pan and cover with 2 strips thick bacon. Brown in 475 degree oven until bacon is crisp. Take all fat from pan and discard. Remove bacon. Add to the pan 1 onion, quartered, 1 carrot, quartered, 1 cut up stalk of celery, 1 bay leaf, 2 or 3 sprigs of parsley, ½ teaspoon thyme, 2 cans consomme with 2 cans water, and 1 cup of dry red wine. Cover the pan and roast at 375 degrees for 2 to 2-½ hours, basting often. Goose should be done so that meat will readily pull off carcass. Remove goose from roaster and place on warm platter. Remove and discard stuffing. Strain the gravy and thicken with 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Correct seasoning if necessary. Serve with wild rice. Mrs. Nicholas J. Constantine