Ingredients
- 1 large whole goose breast, removed from bone
- 4 juniper berries, smashed
- 1 teaspoon chopped fresh rosemary leaves
- 1/4 cup olive oil plus 4 tablespoons
- 2 tablespoons red wine vinegar
- 2 medium onions, chopped into 1/4-inch dice
- 3 green apples, peeled, cored and chopped into 1-inch dice
- 2 tablespoons caraway seeds
- 2 boiled potatoes, peeled and cut into 1/4-inch cubes
- 1/2 cup bread crumbs
- 1 bunch Italian parsley, finely chopped to yield 1/2 cup
- 1 pinch ground cloves
- 1 egg
Directions
Lay breast out in a non-reactive baking pan. In a mixing bowl, stir together juniper, rosemary, olive oil and vinegar and pour over breast. Cover and refrigerate for 24 hours.
Preheat oven to 425 degrees.
In a 14-inch saute pan, heat remaining oil over medium heat and add onions. Cook until softened, about 8 to 10 minutes. Add apples, caraway and cooked potatoes and cook another 10 minutes, or until apples have started to soften. Remove from heat and allow to cool. Add bread crumbs, parsley, cloves, egg, season with salt and pepper and set aside.
Preheat oven to 425 degrees.
Remove goose from marinade, brush off and pat dry. Season with salt and pepper and lay flat on cutting board, skin side down. Lay stuffing out evenly over goose and roll up like a jelly roll. Tie securely with butcher's twine and place in roasting pan. Roast in oven for 45 to 50 minutes, or until internal temperature reaches 150 degrees. Remove, allow to rest 10 minutes and carve. Serve with spiced white cabbage.
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By srh2000_9507276
Dwight, IL
on January 18, 2008
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Excellant: Friends brought me several fresh dressed breats they shot in the area ansked me to do the preperation. They had already bee halved, so I butterflied them pounded them out to a nice size flat piece after 8 hours of brining. (Salt, Apple juice $ water Filled with the stuffing and secured with a wooden pick. Wraped with thick bacon like a package using the ends of the picks to hold the bacon. They were nice tite packages about the size of half a large backing potato chris crossed with bacon. I smoked them for about and hour (apple wood until interior temp was 150. They are incredable almost the conisitancy of a steak tenderloin. I served them with an herbed butter sauce over the top of the sliced breast. (Let it rest before carving Tonight they are bringimg me some more and three other hunters have called for a copy of the receipt.
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