Roast Goose with Wild Rice:

1 (12 pound) fresh goose
salt to taste
4 cups wild rice, cooked
2/3 cup chopped toasted hazelnuts
2 Granny Smith apples - peeled, cored and chopped
1/2 cup chopped onion
2 teaspoons ground savory
3 Tablespoons chopped fresh parsley
freshly ground black pepper
1+1/2 Tablespoons all-purpose flour
4 cups water

Mix together the cooked rice, nuts, apples, onion and herbs. Season to
taste with salt and pepper. Remove the neck, heart, and gizzard from the
goose. Wash the bird inside and out. Pat dry. Fill the cavity of the goose
with the stuffing, skewer closed and lace string around the skewers. Truss
the bird. Roast in a preheated 325 F oven, breast side down, for 1+1/2
hours. Draw off the fat as it accumulates. Turn, and roast another 1+1/2
hours. When done, the juices should run clear when the bird is pricked
where the thigh attaches to the body. Remove trussing strings and skewers
before carving.

Gravy: While the goose is roasting, place the neck, heart and gizzard in a
saucepan with water. Let simmer gently, partially covered, for several
hours, until reduced to slightly less than 2 cups. Season the broth to
taste with salt. Pour off all but 1 Tablespoon of the fat from the
roasting pan. Sprinkle a little flour over the bottom, 1 to 2 Tablespoons,
depending on how thick you like your gravy. Set the pan over low heat.
Stir for 2 minutes, scraping up all the browned bits. Add the reserved
goose broth to the pan and whisk until smooth. Taste and season with salt
and pepper. Serve in a gravy boat alongside the bird.

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