ection from each wing. Place goose, breast-side up, in a
ith finely chopped vegetables. Wild goose is naturally very dark, nearly
Saute onion in oleo; soak bread in water and drain moisture. Add onion, bread, spices and sausage.
Stuff goose.
Place on roasting pan with 3 inches of water and bake at 350\u00b0 for 1 hour. Drain water and baste for 2 hours.
If your goose is frozen, place in the
ogether and season. Season the goose all over. Tie the wings
o 400\u00b0F. Score the goose skin with a sharp knife
dd the pork mince, the goose liver (if using) and some
th paper towels. Let the goose sit at room temperature for
ver inside and outside of goose then fill with seasoning, securing
o 325\u00b0F. Season the goose (or duck) inside and out
he apple juice. Place the goose breast on top and season
Trim the fat off the goose. Rub cavity with 1 teaspoons
Carefully prick the goose on all sides with
sealable bag; add in whole goose, then seal bag and turn
o 350\u00b0F.
Rinse goose inside and out; pat dry
emove giblets and neck from goose.
Remove excess fat from
poke the skin of the goose all over. Dont pierce the
.
Spread pieces of goose on wax paper, season with
rge pieces, and reserve. Rinse goose inside and out, and pat
o 350 F.
place goose on a rack in a