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Name: Roast Goose W/ Wild Rice, Hazelnuts and Apple
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Cuisine: American
Ingredients: Flour; 2 lg Apples, green peeled, cored & cubed; Salt; 3 tb Parsley chopped; 1/2 c Onion finely chopped; 2 ts Dried savory; Black pepper freshly ground; 1 10-lb Goose; 4 c Wild rice, cooked; 2/3 c Hazelnuts, coarsely chopped

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INGREDIENTS

Flour
2 lg Apples, green ; peeled, cored & cubed
Salt
3 tb Parsley ; chopped
1/2 c Onion ; finely chopped
2 ts Dried savory
Black pepper ; freshly ground
1 10-lb Goose
4 c Wild rice, cooked
2/3 c Hazelnuts, coarsely chopped

Servings

INSTRUCTIONS

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.

NOTES

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Roast Goose W/ Wild Rice, Hazelnuts and Apple

Flour
2 lg Apples, green peeled, cored & cubed
 Salt
3 tb Parsley chopped
1/2 c Onion finely chopped
2 ts Dried savory
 Black pepper freshly ground
1 10-lb Goose
4 c Wild rice, cooked
2/3 c Hazelnuts, coarsely chopped

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.

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Nutrition

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Serving Size: 1 Serving (738g)
Recipe Makes: 8

Calories: 2305
Calories from Fat: 1751 (76%)

Amt Per Serving		% DV

	Total Fat 194.6g	259 %
	Saturated Fat 55.3g	276 %
	Monounsaturated Fat 103.9g
	Polyunsanturated Fat 22.1g
Cholesterol 448mg		138 %
Sodium 414.1mg		14 %
Potassium 1972.7mg		52 %
Total Carbohydrate 40.3g		12 %
	Dietary Fiber 4.3g	17 %
	Sugars, other 35.9g
Protein 94.4g		135 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2305

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