Steam roasted giant honker
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | goose, plucked dressed clean |
| 1 | lemon (juice from) | |
| 1 | salt | |
| 2 | onions (medium) | |
| 4 | tablespoons | butter |
| 10 | fresh sliced mushrooms | |
| ½ | teaspoon | pepper |
| ½ | cup | port wine |
| 3 | celery stalks, minced | |
| 1 | teaspoon | salt |
| 3 | cups | croutons |
| ¼ | teaspoon | all spice |
Directions
STUFFING
Clean all loose fat from inside bird. Cut off wing tips at elbow, cut off neck close to body, cut off tail (the bird's, not yours). With fork or sharp knife, prick skinn at the base of each wing, the back of the legs and where thigh meets back. This will prevent accumulation of melted fat.
Rub bird inside and out with lemon juice and lightly salt the cavity.
Place the bird on rack in roaster pan, breast side up. Add 1 inch of water to the pan, place on top of stove, bring to a boil, reduce heat, cover and steam for 1 hour. Add more water if necessary. Do not burn dry.
To make the stuffing, belt butter in heavy fry pan over medium heat, lightly saute onion and celery, add mushrooms. Stir croutons, salt, pepper and all spice. Pour wine over and mix gentlly, remove from heat.
Preheat over to 325, remove goose from roaster and let cool 15-20 minutes.
Discard the liquid from the botton of the pan. Loosely fill the cavity of the goose with stuffing, use skewers and string to close opening, replace goose on rack in roasting pan. Add 2 cups fresh water and roast covered for 2-3 hours, depending on size of bird. after 1-½ hours baste bird every 15 minutes and remove cover for the final 30 minutes to brown.
Make gravy from the pan dirppings, and let your creativity flow as your prepare teh rest of the meal to compliment this noble bird.
"Something Wild Cookbook" 1992 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000