Roast Goose

 

Roast Goose

 

Ok, now I know most people do not really think of Goose as being a regular roasting meat.  It was definitely something I remember seeing only a few times at Christmas, however it is much sweeter meat than turkey and I think it is well worth hunting one out at a good gourmet butcher.  Try it with red currant jelly next Christmas and you tell me if it really is better than turkey.  Join me in the crusade to get Goose back on the Christmas menu as it was right up to Victorian times when it was the treat-meat of choice for those who could afford it!

 

 

 

1 goose

 

4 Granny Smith apples, grated

 

Tablespoon of brown sugar

 

½ cup cranberries (frozen is fine)

 

2 tablespoons each of chopped marjoram, parsley, sage and oregano

 

3 slices of brown bread, torn up (not crumbed)

 

1 tablespoon butter

 

½ teaspoon of mace

 

1 onion

 

Salt

 

Pepper

 

Red currant jelly and crispy roast potatoes to serve

Pre-heat oven to 180°C

In a small bowl combine the apple, cranberries, butter, herbs, bread, salt and pepper.  Using your hands, massage the mix into a firm ball.  Stuff into the cavity of the bird, closing the cavity with the onion before 'sewing' up with a skewer.

In the base of heavy roasting pan, add a roasting trivet, or if you do not have one, cut through a couple of large potatoes for the bird to sit on.

Cover the goose with baking paper, protecting the skin.  Roast for 1 ½  - 2 hours, basting frequently with pan juices until the flesh is cooked through and the juices run clear from the thickest part of the thigh.

Turn heat up to 220°C and allow skin to crisp up.

Leave to rest for 15-20 minutes before serving with spiced Red-currant jelly and loads of crispy spuds.

For great roast potatoes - Drain off some of the pan juices, add to a baking tray and coat potatoes, cook in the hot oven until very crispy.