What is the best way to cook a wild goose?
Try the following Roast Stuffed Goose with Prunes in Armagnac Ingredients 1 goose with giblets, weighing 10-12 lb (4.5-5.4 kg) (reserve the liver) Goose Giblet Stock 55 ml (2 fl oz) wine for the gravy For the apple stuffing: 1½ lb (700 g) Bramley apples, peeled, cored and cut roughly into ½ in (1 cm) slices 8 oz (225 g) ready-to-eat prunes, chopped 1 large onion, roughly chopped 2 tablespoons Armagnac 1/8 level teaspoon ground cloves ¼ level teaspoon ground mace salt and freshly milled black pepper For the forcemeat stuffing: 1 Cox’s apple, peeled, cored and finely chopped 10 oz (275 g) minced pork or good-quality pork sausagemeat 1 medium onion, finely chopped 2 oz (50 g) fresh breadcrumbs 2 level teaspoons dried sage salt and freshly milled black pepper For the prunes in Armagnac: 12 oz (350 g) ready-to-eat prunes 5 fl oz (150 ml) Armagnac 1 pint (570 ml) cold tea 2 oz (50 g) granulated sugar You can prepare the prunes in Armagnac several days in advance. Soak them overnight in the c
