MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Goose Isabel
 Categories: Poultry, Pork, Herbs, Wine
      Yield: 12 Servings

     10 lb Goose (4.5 kg);
           - up to 12 lb (5.5 kg)
    1/2 c  Wild rice (85 g)
    1/2 c  Flour (78 g) *
    1/4 ts Ground mustard
    1/4 ts Ground rosemary
    1/4 ts Pepper
    1/4 ts Salt
      2 tb Oil
    1/2 lb Pork sausage meat (227 g)
      4    Fresh sage leaves; up to 6
      8    Fresh basil leaves;
           - up to 10
           Salt & pepper
      2    Egg whites
     12 sl Deli ham; thin sliced
           Oil or goose fat; to fry
      1 md Onion; diced
    1/2 c  White wine (118 ml)

  The goose sold here in the USA is usually frozen. Thaw a few days
  in the refrigerator if necessary.

  Start the rice cooking according to package directions, as it will
  take about 45 minutes. Typically you would use about 2 cups water
  for 1/2 cup dry wild rice.

  Seasoned Flour:

  Mix about 1/2 cup flour with the herbs and spices. You could add or
  substitute other herbs you might like to try. Set aside until
  needed.

  Heat 2 tb oil in a skillet and saute the sausage meat until cooked
  thoroughly, breaking it up with a spatula. Remove from the heat.

  Remove the skin and fat from the goose and fillet the meat from the
  legs. Set aside. Carefully carve the breast meat away from the rib
  cage using a sharp boning knife. Slice each breast lengthwise into
  two broad, flat slices. The skin and fat can be rendered to collect
  the goose fat. Many chefs like to cook with goose fat.

  Place the leg meat (with the giblets, if desired) in a food
  processor with the sage and basil leaves. Mince well. Place in a
  bowl and add the cooked pork sausage and cooked wild rice. Add the
  egg whites and mix well. Season carefully with salt and pepper, as
  you can't taste the raw goose meat for flavor.

  Place one piece of breast meat on a clean surface. Arrange 6 pieces
  of ham around the edges, such that they overlap the edges and
  spread outward, like the petals of a flower.

  Place half the filling in the center of the ham slices, shape into
  a loaf with your hands, and fold the ham slices over the filling to
  contain it. Place the other half of the breast meat on top. Tie
  with kitchen twine.

  Dredge the breast loaves in seasoned flour.

  Heat oil in an oven-safe skillet over medium heat. Place the
  breasts in the oil and brown well on all sides. Use a pair of
  spatulas to turn and to hold as you brown the ends. The flour will
  brown quickly. Typically 2 minutes on each side is enough to brown
  the loaf well. Remove and set aside. Carefully drain the oil and
  wipe the pan of burnt flour. Add fresh oil and return to the heat.

  Add the chopped onions to the skillet and saute until tender, about
  5 minutes, stirring occasionally. Remove from the heat, allow to
  cool a few minutes, and then carefully add the wine. Place the
  loaves back in the skillet. If you do not have an oven-safe
  skillet, use a baking pan.

  Heat the oven to 350°F/175°C.

  Place the skillet in the oven and bake until the goose loaves are
  cooked to an internal temperature of at least 160°F/70°C, 40 to
  45 minutes. Remove from the oven and allow to rest for 10 minutes.
  Remove the strings. Reserve the onion-wine mixture for garnish.

  Place on a platter and serve with oven roasted vegetables arranged
  around the sides. Slice at the table and garnish with the
  onion-wine juices.

  Recipe by Dennis W. Viau; inspired by a Rabbit Isabel recipe.

  Recipe FROM: http://www.white-trash-cooking.com

  Uncle Dirty Dave's Archives

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