Wild Goose

---------- Recipe via Meal-Master (tm) v8.04

Title: WILD GOOSE
Categories: Poultry, Main dish
Yield: 1 servings

1 Goose
3 Onions
2 Apples
2 Strips bacon
1 Carrot
1 Stalk celery
1 Bay leaf
3 Sprigs parsley
1/2 ts Thyme
2 cn Consomme
1 c Red wine, dry
1 tb Cornstarch
Salt

Soak plucked and cleaned goose overnight in well
salted water. Rinse and dry, then stuff with 2 onions
and 2 apples, both quartered. Place breast side up in
open roaster pan and cover with 2 strips thick bacon.
Brown in 475 degree oven until bacon is crisp. Take
all fat from pan and discard. Remove bacon.
Add to the pan 1 onion, quartered, 1 carrot,
quartered, 1 cut up stalk of celery, 1 bay leaf, 2 or
3 sprigs of parsley, 1/2 teaspoon thyme, 2 cans
consomme with 2 cans water, and 1 cup of dry red wine.
Cover the pan and roast at 375 degrees for 2 to 2-1/2
hours, basting often. Goose should be done so that
meat will readily pull off carcass. Remove goose from
roaster and place on warm platter. Remove and discard
stuffing. Strain the gravy and thicken with 1
tablespoon cornstarch mixed with 2 tablespoons cold
water. Correct seasoning if necessary. Serve with
wild rice. Mrs. Nicholas J. Constantine

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