Roast Goose

Allison Arnold

Goose or geese, whole
mint jelly
suet (ask your butcher; it's beef fat)
1 cup pecans, chopped
1 cup apples, chopped

Generously season meat with salt and pepper.
Rub jelly inside and out all over the goose.
Place the pecans and apples inside the breast cavity.
Cover goose with suet and tie down.
Seal roasting pan with foil and bake at 350 about 20-25 minutes per pound of one goose.
You may need additional time if you are cooking more than one goose at a time.

Serve with rice.

 

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