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Smoked Goose with Wild Rice Stuffing

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Anonymous
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Smoked Goose with Wild Rice Stuffing

Smoked Goose with Wild Rice Stuffing Copyright 2000 Television Food Network, G.P. All rights reserved
Show: Food 911
Episode: Christmas Goose in Neches TX





2 whole (3-pound) wild goose
2 tablespoons softened butter, divided
Salt and pepper, to taste
Goose stock:
2 tablespoons olive oil
2 carrots, cut in chunks
2 celery stalks, cut in chunks
1 onion, cut in half
1 turnip, split
1 garlic bulb, cut in half
2 bay leaves
1 tablespoon whole peppercorns
2 quarts cold water
Reserved goose bones

Stuffing:
2 tablespoons butter, plus extra for coating geese
1 onion, diced
2 garlic cloves, minced
2 carrots, diced
2 tablespoons marjoram leaves, plus extra for coating geese
3 tablespoons fresh sage, torn in pieces, plus extra for coating geese
2 cups dry red wine
2 cups wild rice, cooked
2 cups rye bread cubes, dried
1 cup roasted chestnuts, shelled
Salt and pepper, to taste
1 egg
1 tablespoon caraway seeds
1 cup goose stock or chicken broth

To prepare the goose, it is necessary to remove the bones from the bird. First, turn the bird upside down with the back facing you. Cut out the backbone with poultry shears, be sure to cut close and not lose the underside of the breast meat attached to the back. Now, at an angle, carefully slit along both sides of the rib cage with a boning knife to remove the breast plate. Scrape away the meat as you cut. Using a towel, grab the thigh bones from inside the goose and pull the leg towards you out of the socket, leaving the meat attached to the body. Next, sever the wings at the joint as close to the body as possible. Reserve the wings and bones for the stock. Repeat the process with the other goose.
The geese are now boneless. Carefully slice the breast to open them up and make an even thickness. Smear the surface of each goose with 1 tablespoon of softened butter; season with salt and pepper. Set aside while preparing the stock and stuffing.

To prepare the goose stock, coat a large stockpot with olive oil and place over medium heat. Add the vegetables and saute for 2 minutes. Add the remaining ingredients, including all the geese bones, and cook for 1 hour.

To prepare the stuffing, melt butter in a skillet over medium heat. Add the onion, garlic, carrot and herbs. Saute for 5 minutes then add the wine. Simmer for about 10 minutes to reduce the wine to a tight paste. Add the wild rice, rye bread, and chestnuts. Stir and season with salt and pepper. Scrape the skillet mixture into a large bowl, blend in the egg, caraway seed and 1 ladle full of goose stock; mix thoroughly until evenly moistened. Spoon a layer of stuffing evenly to the edges of each goose and roll up like a jellyroll. Tie securely with butcher?s twine.

Rub the outside of the goose roasts with butter, sage and marjoram for added flavor. Transfer the stuffed geese to a stovetop or conventional smoker and follow manufacture?s directions. Cook in a preheated 350 degree F oven for 20 to 40 minutes until juices run clear. Be careful not to overcook, as the meat would be extremely tough and dry. Let stand 10 minutes to allow the juices to settle. Cut off the twine and slice vertically to form pinwheels.

Spiced cherry sauce:
1 cup Port
1 star anise
1 teaspoon juniper berries
1 teaspoon whole allspice
5 whole cloves
1 piece fresh ginger, about 1-inch long
1 cinnamon stick, broken in half
1 orange, peel cut in large strips
1 cup dried cherries, divided
2 cups goose stock or chicken broth

To prepare the sauce, coat a stockpot with Port and place over medium heat. Bring up to a simmer then stir in the spices and orange peel. Add 1/4 cup dried cherries and simmer to reduce the alcohol, about 5 minutes. Add the goose stock and continue to simmer for 15 minutes. Strain the sauce into a smaller saucepan to remove the solids. Add remaining 3/4 cup of dried cherries and serve.
Yield: 4 to 6 servings

Anonymous
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Let's hope the temperature cools down on the Boma today... I was getting heat stroke yesterday; and didn't we have a wonderful show last night (it's NIGHT for me when everything happens!) :!: More than made up for the down time on the cam!

bascia3125's picture
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Joined: Oct 21 2006

shhhhhhhhh i think you are right emjay but then again im no expert Eye-wink

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Anonymous
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I'm whispering so no one will yell, but the National Audubon Society says the Egyptian Goose is a GOOSE! I paid a lot of money for this book... sure hope it isn't lying to me! :oops:

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Joined: Jan 2 2007

This topic was started because a group of us were chatting about the geese being very loud. The thread was started as a harmless joke, and certainly not aimed at "making fun" of anyone. I apologize if it was taken that way.

The group of people that you are refering to, are part of a community that loves the cam, the chat, the forums. We love being a part of this community, and welcome all into ours as well.

Please, let's just all realize, that when the cam is down due to unforseen circumstances and events, we get a little restless. We are not children, let's not start acting like we are.

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cerinthe's picture
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Joined: Oct 16 2005

Tonight there is a group of persons on this Boma who is deliberately provoking ill will on this forum. I would like you to either leave and chill down and come back another day when you feel better.
You used to be so pleasant to have around, why did you become so angry? The only thing us mods do, is try to keep a certain harmony so everybody can enjoy the cams and for that we need to have certain rules. Those rules are not for a few persons only, but they are for everybody who log on to this site. Once you become a member, you are part of this communty and the only thing we ask you is to stick to the rules. I am sure you have rules in your own households. It is not too much that we ask of you.
It is easy to 'read' another person wrong, we all do that, but we can say we are sorry if it need be.

nightmare's picture
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Joined: Jan 2 2007

Children really?

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Anonymous
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"cerinthe" wrote:
"kb7get" wrote:
Oh well, I at least got them to edit the topic. Laughing out loud
Good for you Laughing out loud Laughing out loud Laughing out loud
wrong sweetheart,,I did it because I wanted to but I shall now change it back to the original recipe.

cerinthe's picture
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Joined: Oct 16 2005

"kb7get" wrote:
Oh well, I at least got them to edit the topic. Laughing out loud
Good for you Laughing out loud Laughing out loud Laughing out loud

kb7get's picture
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Joined: Jan 23 2007

Oh well, I at least got them to edit the topic. Laughing out loud

cerinthe's picture
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Joined: Oct 16 2005

"bascia3125" wrote:
"cerinthe" wrote:
eyptian geese are actually ducks
wikipedia says they are a member o fthe duck family doesnt mean they are ducks... Does it???
Sometimes I go birding and our guides often are no less than Phd ornithologists and one of them once told me that although they are called geese, they are ducks. There are only a few of these geese species that are in fact ducks. I live in a town which is mainly a univercity and that is why we have a abundance of over qualified guides. Laughing out loud

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