Slow Cookbook Recipe No. 6

Roast Goose with Wild Rice

Submitted by Gretchen Klaus, Germany

INGREDIENTS

1 goose, 9-12 pounds
Salt and Pepper to taste
3 1/2 cups wild rice, cooked
2/3 cup pine nuts
2 large apples
1/2 cup chopped scallions
2 teaspoons marjoram
2 cloves
1 bay leaf
1 cup boiling water
3 tablespoons fresh parsley, chopped
1 - 2 tablespoons flour
1/2 cup applesauce

PREPARATION:

Remove innards and cook in 4 cups boiling water; simmer, until reduced to 2 cups.

Prepare stuffing. Mix together rice, pine nuts, apples, scallions, marjoram and parsley. Season with salt and pepper. Stuff into cavity of goose. Close with skewers and truss legs.

Put goose, breast side down, in baking pan adding boiling water. Put cloves and bay leaf in the water, and bake for 1 1/2 hours in preheated 325° F oven. Turn breast side up, and roast another 1 to 1 1/2 hours. The goose is done when juices run clear when thigh is pricked .

Remove goose from pan and pour off all but 1 1/2 tbsp fat. Put pan over low heat. Sprinkle 1 tbsp flour in the bottom of pan. Scrape up browned bits off bottom of pan; pour in reserved stock. Stir and add applesauce. Add salt and pepper.

Serves: 6 - 8


"The intense flavour and the succulent juices require a red wine of character for this dish. Any wood matured “Bordelais blend” i.e. Cabernet Sauvignon/ Merlot wine- whether from Australia, California, South Africa, France or Italy fits the bill perfectly."

by Giorgio Fragiacomo
Sommelier
Gone With The Wine