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CATEGORY CUISINE TAG YIELD
Grains, Eggs Italian Import, New, Text 1 Servings

INGREDIENTS

1 Double goose breast, removed
from bone
4 Juniper berries, smashed
1 t Fresh rosemary leaves
chopped
1/4 c Olive oil, plus 4 T
2 T Red wine vinegar
2 Onions, in 1/4" dice
3 Green apples, peeled cored
in 1" dice
2 T Caraway seeds
2 Boiled potatoes, peeled in
1/4" cubes
1/2 c Bread crumbs
1 Italian parsley, finely
chopped
1 pn Cloves
1 Egg

INSTRUCTIONS

Lay breast out in brownie pan. In a mixing bowl, stir together
juniper, rosemary, olive oil and vinegar and pour over breast. Cover
and refrigerate for 24 hours.  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 and egg and
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. 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.
Yield: 4 servings  Recipe by: Molto Mario MB1D10 Posted to MC-Recipe
Digest V1 #593 by  Sue <suechef@sover.net> on May 03, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1335
Calories From Fat: 599
Total Fat: 68g
Cholesterol: 186mg
Sodium: 1920.6mg
Potassium: 3575mg
Carbohydrates: 152.3g
Fiber: 35.8g
Sugar: 18.1g
Protein: 43.7g


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