Smoked Stuffed Goose

1 cup vinegar

1/2 cup salt

1 gallon water

Mix the above and soak wild goose for 24 hours. Drain and dry. Rub inside and out with lemon juice. Put into smoker for three hours.

If you do not have a smoker, brush with Liquid Smoke a few times during last hour of baking.

Stuffing:

1/4 cup butter

1/2 cup sausage

1/2 cup chopped onion

1/4 cup chopped celery

1 cup chopped tart apple

3 cups soft, day-old bread crumbs

1/2 teaspoon salt

1/8 teaspoon pepper

2 cloves garlic, sliced

1 egg, beaten

Sauce:

1/4 cup melted butter

1 teaspoon grated orange rind

1/4 cup red wine

Melt butter in heavy skillet, add sausage, onion and celery and cook until tender. Stir in remaining ingredients. Spoon lightly into cavity and close with skewers and string.

Place in roasting pan, uncovered, breast-side up, with a foil tent over bird. Cook in preheated 325 degree oven 20 to 25 minutes per pound or until tender, basting frequently with sauce. Remove foil tent during last hour of cooking. For a nice brown glaze, brush with La Choy brown gravy sauce and bake 15 minutes longer.

Variations:

  • Remove bird from pan, skim off fat, make gravy from drippings, add more water if necessary.
  • Pile sauerkraut around goose before placing in oven. This makes kraut that is rich with goose drippings and very acceptable to those who like rich sauerkraut dishes.

  • Copyright 1998-2014 Stephen Ricciardelli