Roasted Goose With Apple Rum Stuffing

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This year for christmas my neighbor was kind enough to give me a copy of his mother's game recipes. She was a 3rd generation newfoundlander and one heck of a cook! I remember her serving this roast on one of her visits. It is a wonderful roast and leftovers make great soup! Stacey

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Steps

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Soak chopped apples in 4 tbsp of dark rum for 4 hours.

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Preheat oven to 350 f.

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Place goose on a rack in a rosting pan.

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Mix together the apples , sage , mace and breadcrumbs.

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Season to taste with salt and pepper and spoon inside the goose cavity.

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Combine the salt and pepper and rub all over the outside of the goose.

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Prick the entire goose with a fork.

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Cover the breast with a piece of greased aluminium foil.

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Roast goose for 30 minutes at 350 f.

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Remove from oven , skim off excess fat.

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Pour stock all over the goose.

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Re-cover goose with greased aluminium foil and roast for 2 1 / 2 hours.

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Remove foil and cook for 1 hour so the breast crips and browns.

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Place goose on a warmed serving dish skim off excess fat from roasting pan.

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Reduce pan juices rapidly , to make a thickened gravy.

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Ingredients

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goose, stock, salt, pepper, dessert apples, dark rum, sage, ground mace, fresh breadcrumbs