Roasted Goose

Christmas is coming, the geese are getting fat...and it's time to think about the various birds you are cooking for the holidays. There is an alternative to cooking turkey--why not try a goose? If you prefer moist dark meat, then you will like this choice. The goose used to be the bird to cook on those special occasions. If you would like to cook a traditional meal, try this roasted goose. You'll need:

1 ea.               10-12 lb. goose
3 ea.               peeled carrots
1 ea.               large onion with peel, diced
1/2 cup             celery, chopped
1 ea.               tomato, diced
1/2 gallon          chicken stock
1 ea.               bay leaf
pinch               thyme
dash                salt and pepper

Season the inside of the goose with salt and pepper and put it in a roasting pan. Bake it in a 450 degree oven for about 15-20 minutes until the skin is light brown. Add your veggies and stock to the raosting pan and turning the oven down to 300, cook it for about two hours or until the leg pulls away easily.

When done, the goose should rest on the counter for about fifteen minutes. While it is resting, take the drippings in the pan and try to remove as much of the fat as possible. Thicken the remaining liquid with a roux for a nice sauce.

Try serving it with some wild rice mixed with some chopped up dried fruit and black walnuts. As for a wine, goose is heavier than chicken or turkey, so you might try a Pinot Noir. Elk Cove in Oregon makes a great one or Mondavi is always a good bet. And as always, a creative cook is a good cook.

Our Epicureans of the Round Table Dinner is coming up Monday, December 7. This year's feast will be wunderbar--a German repast of some great food and wine pairings. There will be a champagne and cheese reception, a seven course dinner with some of the same entrees created by Team Michigan that recently took the gold medal in the Culinary Olympics. $39.95 per person includes tax and gratuity. Reservations necessary. Call 979-1420. Come join the fun.