Name: Stuffed Goose Breast with Caraway and Apples
Ingredients: 1 lg Double goose breast, removed from bone; 4 Juniper berries, smashed; 1 ts Fresh rosemary leaves, chopped; 1/4 c Olive oil, plus 4 T; 2 tb Red wine vinegar; 2 md Onions, in 1/4" dice; 3 Green apples, peeled, cored, in 1" dice; 2 tb Caraway seeds; 2 Boiled potatoes, peeled, in 1/4" cubes; 1/2 c Bread crumbs; 1 bn Italian parsley, finely chopped; 1 pn Cloves; 1 Egg

Love is motivated by the joy of sharing our fullness, but the works of the flesh are motivated by the desire to fill our emptiness... [The flesh is] man’s ego which feels a deep emptiness and uses the means within its own power to fill that emptiness. If it is religious, it may use law; if it is irreligious, it may use booze... [Yet] when God frees us from guilt and fear and greed and fills us with His all-satisfying presence, the only motive left is the joy of sharing our fullness.

John Piper

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

INGREDIENTS

1	lg	Double goose breast, removed from bone
4		Juniper berries, smashed
1	ts	Fresh rosemary leaves, chopped
1/4	c	Olive oil, plus 4 T
2	tb	Red wine vinegar
2	md	Onions, in 1/4" dice
3		Green apples, peeled, cored, in 1" dice
2	tb	Caraway seeds
2		Boiled potatoes, peeled, in 1/4" cubes
1/2	c	Bread crumbs
1	bn	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

A Message from our Provider:

“The biblical concept of love says no to acts of selfishness within marital and other human relationships. #R. C. Sproul”