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Actually, this is made with lamb or mutton. Original settlers to Australia pretended that they were serving goose.

Recipe courtesy of Graham Kerr

Show: The Galloping Gourmet

Episode: Colonial Goose

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Total:: 2 hr 25 min
Prep:: 25 min
Cook:: 2 hr

Yield:: 4 servings

Ingredients

2 slices bacon, sliced thinly
1 medium onion, diced
2 sheep's kidneys, cut into 1/4-inch slices, core removed
Cayenne pepper, to taste
Black pepper, to taste
Salt, to taste
1/2 cup bread crumbs
1 egg
1 teaspoon rosemary
1 (3 1/2 pound) leg of lamb, boned and with shank
Flour, to dust
Clarified butter, to brush
1 tablespoon honey
2 teaspoons dry mustard
1 tablespoon Worcestershire sauce
1 cup cider

Directions

Preheat oven to 325 degrees F. Place bacon into a dry pan. Heat to render fat and fry bacon. Add onion and kidney. Season with cayenne, salt, and black pepper. Saute another 2 minutes. Transfer to a bowl and add bread crumbs, rosemary, and egg.

Place stuffing in lamb, packing tightly. Tie up like a parcel. Tuck the edges of the meat underneath the string. Dust the outside of the meat with flour. Season with salt and pepper and brush with butter. Place on a rack in a baking dish. Cook for 1 hour, 10 minutes.

Mix together honey, mustard, Worcestershire sauce. At 1 hour, 10 minutes, baste the meat with the honey mixture. Add 1/2 cup of the cider to the roasting pan to prevent honey mixture from burning. Cook 1/2 hour more, basting from time to time.

Remove the meat, cut off string, and place meat on warmed serving dish. Pour excess fat from baking pan. Deglaze pan with 1/2 cup cider, bring to boil. Strain.

My Private Notes

Name: Colonial Goose
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT2H0M0.000S
Total time: P0Y0M0DT2H25M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 2 slices bacon, sliced thinly; 1 medium onion, diced; 2 sheep's kidneys, cut into 1/4-inch slices, core removed; Cayenne pepper, to taste; Black pepper, to taste; Salt, to taste; 1/2 cup bread crumbs; 1 egg; 1 teaspoon rosemary; 1 (3 1/2 pound) leg of lamb, boned and with shank; Flour, to dust; Clarified butter, to brush; 1 tablespoon honey; 2 teaspoons dry mustard; 1 tablespoon Worcestershire sauce; 1 cup cider