Roast Goose with Wild Rice
roast goose with wild rice: 
1   12 pound) fresh goose
  salt to taste
4 cup  wild rice, cooked
2/3 cup  chopped toasted hazelnuts
2   granny smith apples - peeled, cored and chopped
1/2 cup  chopped onion
2 tsp  ground savory
3 Tbsp  chopped fresh parsley
  freshly ground black pepper
1-1/2 Tbsp  all-purpose flour
4 cup  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. 
(ID: 8158) Mirror: Thu, Apr 15, 2004

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