| 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
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