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   COOKING      Do you have a recipe for boiling water?      26,839 messages   

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   Message 24,097 of 26,839   
   Dave Drum to All   
   9/29 Nat'l Goose Day - 5   
   28 Sep 25 05:38:44   
   
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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Goose Isabel   
    Categories: Poultry, Pork, Herbs, Wine   
         Yield: 11 Servings   
       
        10 lb (to 12 lb)(4.5-5.5kg) goose   
       1/2 c  (85g) wild rice   
       1/2 c  (78g) flour *   
       1/4 ts (ea) ground mustard, ground   
              - rosemary, pepper, salt   
         2 tb Oil   
       1/2 lb (227g) pork sausage meat   
         4    (to 6) fresh sage leaves   
         8    (to 10) fresh basil leaves   
              Salt & pepper   
         2    Egg whites   
        12 sl Thin sliced deli ham   
              Oil (or goose fat) to fry   
         1 md Onion; diced   
       1/2 c  (118ml) white wine   
       
     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.   
        
     * TO PREPARE 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 tablespoons of 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 350oF/175oC.   
        
     Place the skillet in the oven and bake until the goose   
     loaves are cooked to an internal temperature of at least   
     160oF/70oC, 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.   
        
     Serves 10 to 12.   
        
     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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