Wild Game
Venison Stew
Duck and Goose Gizzards and Hearts
Duck Ravioli
Roast Wild Duck with
Greek Olive and Pepper Sauce
Quail Cacciatore
Pheasant Cacciatore
Roasted Speckled Goose
Snow Goose in Port Wine Sauce
Fried Canada Goose Breast
Dove Breasts on Polenta
Game Fish
Pan-Fried Trout
Grilled Salmon
Abalone Marsala
Red Snapper with Fennel
Stuffed Striped Bass
Citrus Grilled Sea Bass
2005 Sauvignon Blanc
2005 Glissando
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Roast Speckled Goose
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Of the two dark geese, the Canada (honker or cackler) and the White-front
(speckled), the "speck" is definitely better for roasting, as it tends to
be the fattest. In fact, there is probably no roasted fowl, domestic or
wild, that can compete with the speckled goose. Unless the goose is badly
damaged, it should always be carefully plucked, stuffed, and roasted.
2 whole speckled geese (about 5 or 6 pounds), plucked and cleaned
2 large white onions, coarsely chopped
4 medium sized carrots, diced
1 cup, diced celery
1/2 cup, olive oil (or unsweetened butter)
6 medium sized garlic cloves, minced
8 cups, dried sourdough French bread cubes
1 cup, roasted pine nuts
Juice of 1 lemon
1 teaspoon, salt
1 teaspoon, freshly ground black pepper
1 teaspoon, dried thyme
1 teaspoon, sage
1/2 cup, fresh parsley, finely chopped
3 cups chicken stock (better yet, stock made from duck or goose parts)
1 cup, semi-dry white wine (e.g., haute sauternes; reisling)
2 tablespoons, olive oil
Sprinkle of salt
Sprinkle of pepper
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Cut sourdough French bread slices (including crusts) into 1" cubes.
Place bread on oiled baking pan and bake for 5 minutes in oven, pre-heated
to 350 degrees, turning once.
Remove to large mixing bowl.
Turn up oven
heat to 450 degrees.
In large skillet, sautee onions, celery, carrot, parsley, and garlic in
oil, over medium flame.
Add sauteed ingredients to the mixing bowl
containing the bread cubes, then add pine nuts, spices, salt and pepper.
Add wine and chicken stock, and mix until liquid is absorbed.
Make sure that all of the entrails and blood are washed out of the geese
body cavities, and dry with paper towels. Squeeze a bit of lemon inside
and outside the geese, then fill cavities with stuffing from mixing bowl.
Rub a bit of olive oil on the outside of the geese, sprinkle with salt and
pepper, place geese on racks in roasting pans, and then place pans into
heated oven(s).
Roast for 40 minutes. Do not overcook.
Remove from oven
and let geese sit for about 10 minutes.
Remove stuffing to serving bowl.
Carve geese at table.
Recipe will serve 6, with a bit of vegetable
garnish on the side.
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