Best Tyrone Roast Goose
Tyrone Roast Goose recipe
Yield
12 servingsPrep
20 minCook
4 hrsReady
4½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
goose
|
*
|
|
| 6 | cups |
bread crumbs
|
|
| 3 | tablespoons |
sage
|
|
| ½ | cup |
bacon
cooked |
*
|
| 4 | ounces |
butter
|
|
| 4 |
shallots
finely chopped |
*
|
|
| 2 | large |
eggs
|
|
|
salt and black pepper
|
*
|
||
| ½ |
lemon
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
goose
|
*
|
| 1.4 | l |
bread crumbs
|
|
| 45 | ml |
sage
|
|
| 118 | ml |
bacon
cooked |
*
|
| 115.6 | ml/g |
butter
|
|
| 4 | x |
shallots
finely chopped |
*
|
| 2 | x |
eggs
|
|
| 1 | x |
salt and black pepper
|
*
|
| 0.5 | x |
lemon
|
*
|
Directions
Wash and dry goose. Cut off any excess fat from around neck cavity. Prick skin well all over. Rub skin with lemon, and season.
Fry shallots in butter until softened, mix with breadcrumbs, sage and bacon, season and bind with eggs, and use to stuff bird. Sew up. Place in a very hot oven, 475℉ (246℃) F, for 10 minutes. Then reduce heat to 350℉ (180℃) F, and cook for 3½ to 4 hours.
Serve with applesauce.
