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Ingredients (Serves 6) |
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Roast Goose |
1 8 lb. goose, neck and
giblets reserved |
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½ cup chopped onions |
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¼ cup chopped celery |
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¼ cups chopped bell pepper |
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3 teaspoons salt, divided |
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¾ teaspoon cayenne pepper |
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1 stick butter or margarine |
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½ teaspoon black pepper |
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Wild Pecan Rice Dressing |
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8 ounces bacon, chopped |
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1 Tbsp. butter |
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¼ cup chopped onions |
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¼ cup chopped celery |
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1 ¼ teaspoons salt |
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½ teaspoon cayenne pepper |
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½ cup pecan pieces |
1 Granny Smith apple, cored,
chopped but unpeeled |
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1 7 oz. pkg. wild pecan rice |
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1 cup chopped boiled ham |
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½ cup chopped green onions |
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3 Tbsp. chopped parsley |
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To prepare goose: In a medium bowl, combine onions, celery, bell pepper,
1 teaspoon of the salt and ¼ teaspoon of the cayenne pepper. Let stand 1
hour at room temperature.
In small bowl, place butter slices; sprinkle evenly with 1 teaspoon of
the salt and ¼ teaspoon of the cayenne pepper. Freeze 30 minutes. Toss
butter with vegetables.
Preheat oven to 400 degrees. Remove excess fat from cavity opening of
goose. With fork, prick fatty areas of goose at intervals. Do not prick
breast. Place goose breast-side up with cavity facing you; with sharp
pointed knife, make slits inside cavity between rib bones and
breastbone. Do not puncture breast skin. Using fingers or handle of
small spoon, insert 2 to 3 slices of butter and about 1 tablespoon of
the vegetables into each hole. Season outside of goose with the
remaining teaspoon of salt, the remaining ¼ teaspoon of cayenne pepper
and the black pepper. In a large roasting pan, roast goose 1 hour.
Meanwhile, prepare Wild Pecan Rice Dressing: In medium skillet, over
medium heat, fry bacon until crispy; drain and set aside. In large
saucepan, over medium-high heat, heat butter. Add onions, celery, salt,
and cayenne pepper. Sauté 3 to 4 minutes, or until slightly wilted. Add
pecans; cook 4 minutes. Add apple and rice; stir 1 minute. Add 2 cups
water and bring to a boil. Reduce heat to medium; cover and simmer 20
minutes. Remove from heat. Add reserved bacon, ham, green onions, and
parsley; mix well.
Remove goose from pan; stuff with Wild Pecan Rice Dressing. Reserve any
excess dressing to garnish serving platter. Return goose to oven; roast
an additional 45 minutes, or until goose registers 160 degrees on thermometer and drumsticks and thighs move easily.
Carve goose; serve with Wild Pecan Rice Dressing and
Port Gravy.
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