COMMENT:
South Louisiana is a haven for game birds. I suppose this is why
our state motto is "Sportsman's Paradise." Canadian geese
and speckled bellies are found by the thousands here in the marshlands
of South Louisiana. This dish uses the domestic goose, but feel
free to use the wild species.
INGREDIENTS:
- 1 (8-10 pound) goose
- 4 cups onions, diced
- 2 cups celery, diced
- 2 cups carrots, diced
- 10 garlic cloves
- 2 cups mushrooms, sliced
- 2 cups red seedless grapes
- 2 red apples, diced
- 2 green apples, diced
- 1/4 cup basil, chopped
- 1/4 cup thyme, chopped
- salt and cracked black pepper to taste
- granulated garlic to taste
- paprika for color
METHOD:
Pre-heat oven to 375 degrees F. Make sure goose is cleaned well
inside and out. Remove giblets to the roasting pan. Season the inside
cavity of the bird well with salt, pepper and granulated garlic.
Place a generous amount of onions, celery, carrots and garlic into
the cavity. Season the outside of the goose with salt, pepper and
granulated garlic. Sprinkle with a small amount of paprika for even
color. Place the goose into a heavy roasting pan or Dutch oven and
surround with remaining seasonings, mushrooms, grapes, apples and
herbs. Cover tightly with lid or aluminum foil. Bake for 2 1/2 hours
and check for doneness. Goose will be cooked when legs pull away
easily from the body. Once done, remove cover and allow goose to
brown. The bird may be served with the natural drippings or the
juices may be strained and thickened with a light roux.
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