Frank's Recipes! Roast Goose with Prune and Pate Stuffing

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Roast Goose with Prune and Pate Stuffing

1 cup Dry Vermouth
2 cups Beef Bouillon
40 to 50 pitted Prunes
12- to 14-lb. Goose
Liver from the Goose, minced
2 tablespoon Onion, minced
2 tablespoon Butter, divided
2/3 cup Port Wine, divided
8 oz. Goose Liver Pate
1 pinch Allspice
1 pinch dried Thyme
Salt and freshly ground Black Pepper, to taste
1/2 cup Bread Crumbs
2 tart Apples, cored and chopped

Serves 8 to 10

In a small saucepan over medium heat, bring the vermouth and beef bouillon to a boil. Place prunes into the boiling liquid, cover, and reduce the heat to a simmer. Cook slowly for about 10 minutes or until the prunes are just tender and plump. Drain and cool the prunes, making sure to reserve the liquid.

Wash the goose thoroughly, inside and out. Dry well. Remove any excess fat from the cavity of the goose and mince the liver if you have not already done so.

In a small skillet over medium heat, sauté the minced goose liver and onion in a single tablespoon of butter for about 2 minutes. Scrape the sautéed mixture from the skillet into a large mixing bowl. Add one-third cup of the port wine to the same skillet and boil, reducing down to about two tablespoons of liquid and scraping the skillet to deglaze. Add the reduced port wine to the same large mixing bowl with the sautéed liver and onions.

Add the pate, allspice, thyme, salt, and pepper. Mix the ingredients thoroughly. Add the bread crumbs and mix again.

Sauté the apples in the remaining tablespoon of butter in the same skillet over medium heat. Cook for about 5 minutes, or until tender. Add the sautéed apples and the drained prunes to the stuffing mixture at the same time, stirring gently so the prunes remain whole.

Pre-heat the oven to 325-F degrees. Salt the goose cavity lightly and stuff the goose loosely with the prune mixture. Sew up and truss the goose.

Roast, uncovered, for about 16 minutes per pound of the goose's weight. Do not prick or baste the goose, as the skin retains much of the moisture and basting is not required. Periodically remove fat from the roasting pan.

Remove the cooked goose from the oven and place the bird on a large platter for presentation, being sure to keep it warm.

Pour off the excess fat from the roasting pan and deglaze the pan using the reserved vermouth and beef bouillon mixture in which the prunes were boiled and the remaining one-third cup of port wine. Boil the mixture down rapidly, scraping the pan to pull up the drippings. Strain the mixture and thicken with cornstarch if desired. Otherwise, place in a sauce boat and serve with the goose to be carved at the holiday dinner table.