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| | | Braised Goose 'N Apple | Favorite of Steve Owens - Middle Bass, Ohio
| | Course: | Main Entrée | | Servings: | 4-6 | |
Ingredients & Instructions:
1 goose
Celery and onion slices
Several large cooking apples
Cider (for basting)
Stuff a goose with celery and onion slices. Season with salt and pepper, place in covered roaster. Peel and core several large cooking apples, cut into thick slices and place around goose. Roast covered at 435 for 25 minutes per pound of goose. Uncover the goose the last few minutes while baking to allow it to brown. Remove celery and onion before serving.
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