Roast Goose with Wild Rice:
1 (12pound) fresh goose salt to taste 4 cups wild
rice, cooked
2/3 cup chopped toasted hazelnuts 2 Granny Smith apples -
peeled, cored and chopped
3/2 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 325 F 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.
Gravy: 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.
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