Canadian Roast Goose

Recipe Ingredients

1		Older wild goose - (6- to 8-lbs) - prepared to roast
1 cup	110g / 3.9oz	Chopped celery
1 cup	62g / 2.2oz	Chopped onion
1 cup	40g / 1.4oz	Bay leaf (small)
1 teaspoon	5ml	Celery salt
1 teaspoon	5ml	Garlic salt
1 teaspoon	5ml	Onion salt
1/2 teaspoon	2.5ml	Ground cloves
1/4 teaspoon	1.3ml	Freshly-ground white pepper
		Stuffing of your choice
		Pan Or Brown Gravy - see * Note

Recipe Instructions

* Note: See the "Pan Or Brown Gravy (from roast)" recipe which is included in this collection.

Bring the goose to a boil in water with the celery, onion, and bay leaf, and simmer, covered for 1 hour. Discard bay leaf and again simmer, covered, for 1 hour. Drain bird well and cool enough to handle. Mix celery, garlic, and onion salts, ground cloves, and pepper. Rub well into bird inside and out. Loosely stuff with your choice of stuffing, and truss well. Roast at 350 degrees for 2 1/2 to 3 1/2 hours, or until goose tests done. Make the Brown Gravy.

This recipe yields 8 servings.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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