Finely chop up some onions and garlic. Season it with salt, pepper,
and Worcestershire sauce. Make slits in the front of the goose
breast next to the wishbone down the length of the breast. Stuff
the onions and garlic mixture into the slits.
Place enough oil in the pot you plan to pot roast the goose so that
the oil is about 1/4" deep. Bring the oil to heat then place the
goose in the oil and sear it all around. This will help keep the
moisture in the goose.
Once the goose is seared remove from the oil and then add coarsely
chopped onions, garlic, celery (and anything else you would like in
the gravy) to the oil. Saute the vegetables for a while. Once the
onions start to soften and turn clean, replace the goose and add
water. Once the water starts to boil, reduce heat to low and cover.
Every 20 minutes or so, check on the goose. Add water often and baste
the goose every time. Also turn goose every other basting.
Slow wet heat is very important to how this dish will turn out. Do
not add too much water at first and do not let water boil out. Keep
adding a little water every so often.
How long will it take to cook. A long time (3 hours or more). The
goose will be done when you can stick a fork into the breast and
flake the meat out.
Recipe by Ron Guidry at nswc.navy.mil on rec.hunting
