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Author Topic: Wild goose  (Read 1118 times)
Vance G
Queen Bee
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Posts: 1155

Location: Great Falls,Montana

« on: December 04, 2012, 11:17:39 PM »

I take the time to pick the feathers and roast the bird skin on.  A skinned goose just doesn't taste as good but is better than no goose.
Place in a roaster with a dome or an oven bag.
I lightly oil surface of bird with olive oil and dust it with 2 TBSP of flour. 
2 tsp of garlic powder sprinkled in body cavity.  One medium quartered onion in body cavity, one quartered apple and a couple stalks of celery also placed in the body cavity.  Pour a 15 oz can of beef broth in body cavity.  Pour one cup of cooking wine in body cavity.  It is best if it is dry wine in my opinion.  sprinkle a teaspoon or to taste salt and pepper on bird.  Place roaster in preheated 350 oven for 2-2 1/2 hours.  If using the bag, slit it so it doesn't blow up and put it in a pan a few inches deep so things can't overflow.   Make gravy from drippings by adding flour paste and bringing to a boil stirring constantly.  Serve over rice or potatoes. 
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