Roasted Goose With Apple Rum Stuffing |
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Prep Time: 35 Minutes Cook Time: 240 Minutes |
Ready In: 275 Minutes Servings: 4 |
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This year for Christmas my neighbor was kind enough to give me a copy of his mother's game recipes. She was a 3rd generation Newfoundlander and one heck of a cook! I remember her serving this roast on one of her visits. It is a wonderful roast and leftovers make great soup! Stacey Ingredients:
1 (10 lb) goose |
1 1/2 pints stock |
1 teaspoon salt |
1 teaspoon pepper |
6 large dessert apples, peeled cored chopped |
4 tablespoons dark rum |
1/4 teaspoon sage |
1/4 teaspoon ground mace |
12 ounces fresh breadcrumbs |
1/8 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. soak chopped apples in 4 Tbsp of dark rum for 4 hours.
2. preheat oven to 350 F.
3. place goose on a rack in a rosting pan.
4. mix together the apples, sage, mace and breadcrumbs.
5. season to taste with salt and pepper and spoon inside the goose cavity.
6. combine the salt and pepper and rub all over the outside of the goose.
7. prick the entire goose with a fork.
8. cover the breast with a piece of greased aluminium foil.
9. roast goose for 30 minutes at 350 F.
10. remove from oven, skim off excess fat.
11. pour stock all over the goose.
12. re-cover goose with greased aluminium foil and roast for 2 1/2 hours.
13. remove foil and cook for 1 hour so the breast crips and browns.
14. place goose on a warmed serving dish skim off excess fat from roasting pan.
15. reduce pan juices rapidly, to make a thickened gravy.
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