Side Pannel
Roast Goose W/ Wild Rice, Hazelnuts and Apple
Roast Goose W/ Wild Rice, Hazelnuts and Apple
- Recipe Submitted by ADMIN on 09/26/2007
Category: Holiday, Poultry
Ingredients List
- 1 Goose (9 to 12 lbs)
- Salt
- 4 c Wild rice; cooked
- 2/3 c Hazelnuts; coarsely chopped
- 2 lg Apples; green colored,
- . peeled, cored & cubed
- 1/2 c Onion, finely chopped
- 2 ts Dried savory
- 3 tb Parsley; chopped
- Black pepper; freshly ground
- Flour
Directions
Remove the neck, heart, and gizzard from the goose and put them in a
saucepan with 4 cups of water. Let simmer gently, partially covered, for
several hours, until reduced to slightly less than 2 cups. Season the broth
to taste with salt.
For the stuffing; mix together the wild rice, nuts, apples, onion, and
herbs, seasoning to taste with salt and pepper. Fill the cavity of the
goose with the stuffing, skewer closed, and lace string around the skewers,
then truss the bird. Roast in a preheated 325 degree oven, breast side
down, for 11/2 hours, drawing off the fat as it accumulates, then turn and
roast another 11/2 hours, or slightly more for an ll-12-pound bird. When
done, the juices should run clear when the bird is pricked where the thigh
attaches to the body.
Pour off all but 1 tablespoon of the fat, then sprinkle a little flour over
the bottom of the roashng pan-1 to 2 tablespoons, depending on how thick
you like your gravy. Set the pan over low heat and stir for 2 minutes,
scraping up all the browned bits. Add the reserved goose broth and whisk
until smooth. Taste and season with salt and pepper and serve in a gravy
boat alongside the bird. Remove trussing strings and skewers before
carving.
saucepan with 4 cups of water. Let simmer gently, partially covered, for
several hours, until reduced to slightly less than 2 cups. Season the broth
to taste with salt.
For the stuffing; mix together the wild rice, nuts, apples, onion, and
herbs, seasoning to taste with salt and pepper. Fill the cavity of the
goose with the stuffing, skewer closed, and lace string around the skewers,
then truss the bird. Roast in a preheated 325 degree oven, breast side
down, for 11/2 hours, drawing off the fat as it accumulates, then turn and
roast another 11/2 hours, or slightly more for an ll-12-pound bird. When
done, the juices should run clear when the bird is pricked where the thigh
attaches to the body.
Pour off all but 1 tablespoon of the fat, then sprinkle a little flour over
the bottom of the roashng pan-1 to 2 tablespoons, depending on how thick
you like your gravy. Set the pan over low heat and stir for 2 minutes,
scraping up all the browned bits. Add the reserved goose broth and whisk
until smooth. Taste and season with salt and pepper and serve in a gravy
boat alongside the bird. Remove trussing strings and skewers before
carving.
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