- 2 whole (3-pound) wild goose
- 2 tablespoons softened butter, divided
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 carrots, cut in chunks
- 2 celery stalks, cut in chunks
- 1 onion, cut in half
- 1 turnip, split
- 1 garlic bulb, cut in half
- 2 bay leaves
- 1 tablespoon whole peppercorns
- 2 quarts cold water
- Reserved goose bones
- 2 tablespoons butter, plus extra for coating geese
- 1 onion, diced
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 tablespoons marjoram leaves, plus extra for coating geese
- 3 tablespoons fresh sage, torn in pieces, plus extra for coating geese
- 2 cups dry red wine
- 2 cups wild rice, cooked
- 2 cups rye bread cubes, dried
- 1 cup roasted chestnuts, shelled
- Salt and pepper, to taste
- 1 egg
- 1 tablespoon caraway seeds
- 1 cup goose stock or chicken broth
To prepare the goose, it is necessary to remove the bones from the bird. First, turn the bird upside down with the back facing you. Cut out the backbone with poultry shears, be sure to cut close and not lose the underside of the breast meat attached to the back. Now, at an angle, carefully slit along both sides of the rib cage with a boning knife to remove the breast plate. Scrape away the meat as you cut. Using a towel, grab the thigh bones from inside the goose and pull the leg towards you out of the socket, leaving the meat attached to the body. Next, sever the wings at the joint as close to the body as possible. Reserve the wings and bones for the stock. Repeat the process with the other goose.
The geese are now boneless. Carefully slice the breast to open them up and make an even thickness. Smear the surface of each goose with 1 tablespoon of softened butter; season with salt and pepper. Set aside while preparing the stock and stuffing.
To prepare the goose stock, coat a large stockpot with olive oil and place over medium heat. Add the vegetables and saute for 2 minutes. Add the remaining ingredients, including all the geese bones, and cook for 1 hour.
To prepare the stuffing, melt butter in a skillet over medium heat. Add the onion, garlic, carrot and herbs. Saute for 5 minutes then add the wine. Simmer for about 10 minutes to reduce the wine to a tight paste. Add the wild rice, rye bread, and chestnuts. Stir and season with salt and pepper. Scrape the skillet mixture into a large bowl, blend in the egg, caraway seed and 1 ladle full of goose stock; mix thoroughly until evenly moistened. Spoon a layer of stuffing evenly to the edges of each goose and roll up like a jellyroll. Tie securely with butcher?s twine.
Rub the outside of the goose roasts with butter, sage and marjoram for added flavor. Transfer the stuffed geese to a stovetop or conventional smoker and follow manufacture?s directions. Cook in a preheated 350 degree F oven for 20 to 40 minutes until juices run clear. Be careful not to overcook, as the meat would be extremely tough and dry. Let stand 10 minutes to allow the juices to settle. Cut off the twine and slice vertically to form pinwheels.
Spiced cherry sauce:
- 1 cup Port
- 1 star anise
- 1 teaspoon juniper berries
- 1 teaspoon whole allspice
- 5 whole cloves
- 1 piece fresh ginger, about 1-inch long
- 1 cinnamon stick, broken in half
- 1 orange, peel cut in large strips
- 1 cup dried cherries, divided
- 2 cups goose stock or chicken broth
To prepare the sauce, coat a stockpot with Port and place over medium heat. Bring up to a simmer then stir in the spices and orange peel. Add 1/4 cup dried cherries and simmer to reduce the alcohol, about 5 minutes. Add the goose stock and continue to simmer for 15 minutes. Strain the sauce into a smaller saucepan to remove the solids. Add remaining 3/4 cup of dried cherries and serve.
Yield: 4 to 6 servings