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Goose: Beaumont Braised Wild Goose

Source of Recipe


From "The All-American Cowboy Cookbook"



List of Ingredients



• 1 (8-pound) wild goose
  
• 2 to 3 sprigs parsley
  
• 1 stalk celery
  
• 1 bay leaf
  
• Pinch of thyme
  
• 1 quart stock or consommé
  
• 1 Tbsp cornstarch
  
• 2 Tbsp water
  






Instructions



1. Preheat oven to 400° F.
   Clean, pluck, and singe the goose. Stuff the goose, if desired. Truss legs and wings close to the body and cover bird with a slice of fat salt pork. Roast the bird until it is well-browned.
   
   
2. Remove fat from roasting pan and add parsley, celery, bay leaf, thyme, and stock.
   
   
3. Cover the pan and continue cooking, basting often for 2 to 3 hours or until the bird is tender. Strain the gravy and thicken it with cornstarch mixed with water.
   Serve with cranberry sauce or applesauce and wild rice or corn fritters.
   
   Makes 6 servings.