Roast Goose with Wild Rice

Category: Main Dish

1 (12 pound) fresh goose

salt to taste

4 cups wild rice, cooked

2/3 cup chopped toasted hazelnuts

2 Granny Smith apples − peeled, cored and chopped

1/2 cup chopped onion

2 teaspoons ground savory

3 tablespoons chopped fresh parsley

freshly ground black pepper

1 1/2 tablespoons all−purpose flour

4 cups water

Mix together the cooked rice, nuts, apples, onion, and herbs. Season

to taste with salt and pepper. Remove the neck, heart, and gizzard

from the goose. Wash the bird inside and out. Pat dry. Fill the cavity

of the goose with the stuffing, skewer closed, and lace string around

the skewers. Truss the bird.

Roast in a preheated 325F oven, breast side down, for 1 1/2 hours.

Draw off the fat as it accumulates. Turn, and roast another 1 1/2 hours.

When done, the juices should run clear when the bird is pricked where

the thigh attaches to the body. Remove trussing strings and skewers

before carving.

While the goose is roasting, place the neck, heart, and gizzard in a

saucepan with water. Let simmer gently, partially covered, for several

hours, until reduced to slightly less than 2 cups. Season the broth to

taste with salt.

Pour off all but 1 tablespoon of the fat from the roasting pan.

Sprinkle a little flour over the bottom, 1 to 2 tablespoons, depending

on how thick you like your gravy. Set the pan over low heat. Stir for

2 minutes, scraping up all the browned bits. Add the reserved goose

broth to the pan, and whisk until smooth. Taste and season with salt

and pepper. Serve in a gravy boat alongside the bird.