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Ingredients (Serves 6-8) |
1 8-10 pound goose
(wild 4-6 pounds) |
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Salt and pepper to taste |
4 to 5 tablespoons Tony
Chachere’s Creole Seasoning
or poultry seasoning |
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1 tablespoon garlic powder |
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1 tablespoon rosemary |
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1 large onion, quartered |
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3 stalks celery, quartered |
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1 apple, peel on, quartered |
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1 orange, peel on, quartered |
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Cherry Sauce |
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1 (14.5 to 16-ounce) can pitted dark sweet cherries, drained |
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1 cup reserved cherry juice and water |
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3 tablespoons butter |
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1 small onion, finely chopped (3/4 to 1 cup) |
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2 tablespoons flour |
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2 tablespoons cream sherry |
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1 tablespoon packed brown sugar |
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1 teaspoon instant beef bouillon granules |
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½ teaspoon ground cinnamon |
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¼ teaspoon salt |
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2 tablespoons cold water, optional |
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1 to 2 tablespoons cornstarch, optional |
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Roast Goose
Preheat oven to 500 degrees Remove the giblets. Wash and clean the
goose well, inside and out. Remove excess fat from the body cavity, then
prick the entire goose several times with a fork. (It is not necessary
to prick a wild goose as it has much less fat). Pat dry with paper
towels and fold the neck skin under the body.
Sprinkle the goose inside and out with salt, pepper, garlic powder, and
poultry seasoning. Next, sprinkle rosemary inside the cavity making sure
it’s evenly distributed. Pack the cavity with onion, celery, apple, and
orange. Using butcher’s twine, sew up the cavity and tie down the wings
and legs.
In a roasting pan, put enough water to cover the bottom of the pan
(about ½ inch). Then place a baking rack in the pan. Place the goose,
breast side up, on the rack and insert a meat thermometer deep into the
inside thigh muscle.
Place the goose, uncovered, in a 500 degree to 525 degree preheated
oven, and bake to a honey brown. Then cover with lid or foil and reduce
heat to 350 to 375 degrees. Continue baking for 12 to 15 minutes per
pound, or until meat thermometer registers 180 degrees.
Remove goose from oven and allow to cool slightly before carving.
Serve with cherry sauce and wild rice.
Cherry Sauce
Melt butter in a saucepan over medium heat; add onions and cook until
tender. Stir in flour, mixing well. Then add reserved cherry juice and
water. Add sherry, brown sugar, bouillon granules, cinnamon and salt. Heat
to boiling.
Add cherries, reduce heat and simmer for 25 to 30 minutes. If sauce
is thinner than desired, blend together cold water and cornstarch. Add
to sauce and cook over medium heat, stirring constantly, until thickened
and translucent. Serve over goose pieces.
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