*  Exported from  MasterCook  *
 
                Stuffed Goose Breast With Caraway And Apples
 
 Recipe By     : Molto Mario MB1D10
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Large         double goose breast -- removed from bone
    4                    juniper berries -- smashed
    1      Teaspoon      fresh rosemary leaves -- chopped
      1/4  Cup           olive oil -- plus 4 T
    2      Tablespoons   red wine vinegar
    2      Medium        onions -- in 1/4 dice
    3                    green apples, peeled, cored -- in 1 dice
    2      Tablespoons   caraway seeds
    2                    boiled potatoes, peeled -- in 1/4 cubes
      1/2  Cup           bread crumbs
    1      Bunch         Italian parsley -- finely chopped
    1      Pinch         cloves
    1                    egg
 
 Lay breast out in brownie pan. In a mixing bowl, stir together juniper,
 rosemary, olive oil and vinegar and pour over breast. Cover and refrigerate
 for 24 hours.
 
 In a 14-inch saute pan, heat remaining oil over medium heat and add onions.
 Cook until softened, about 8 to 10 minutes. Add apples, caraway and cooked
 potatoes and cook another 10 minutes, or until apples have started to
 soften. Remove from heat and allow to cool. Add bread crumbs, parsley,
 cloves and egg and season with salt and pepper and set aside.
 
 Preheat oven to 425 degrees. Remove goose from marinade, brush off and pat
 dry. Season with salt and pepper and lay flat on cutting board. Lay
 stuffing out evenly over goose and roll up like a jelly roll. Tie securely
 with butcher’s twine and place in roasting pan. Roast in oven for 45 to 50
 minutes, or until internal temperature reaches 150 degrees. Remove, allow
 to rest 10 minutes and carve. Serve with spiced white cabbage.
 
 Yield: 4 servings
 
 
 
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