Stuff goose with sliced onions and slicedapples. Place breast side up in open roaster pan and cover withstrips of bacon.
Roast in a 475°F (245°C) ovenuntil the bacon is crisp. Drain the fat and remove the baconfrom the goose.
Add to the pan, sliced onion, sliced carrot,sliced celery rib, bay leaf, parsley, thyme, vegetable consomme,water, and red wine. Cover the pan and roast at lowered temperatureof 375°F (190°C) for 2 to 2 1/2 hours, basting often,until tender.
Remove and discard the stuffing.
Strain the gravy and thicken with cornstarchmixed with cold water.
Makes 8 servings.
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