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Oregon Roast Young Goose
1 Young 4-lb wild goose -- cleaned
Stuffing of your choice
2 cups Water
1 teaspoon Salt
1/2 teaspoon Freshly-ground black pepper
2 tablespoons Dried thyme
2 Vegetable extract cubes
Stuff goose loosely and truss. Put trussed goose on a rack in a Dutch oven or self-basting roaster with remaining ingredients. Put into a preheated 275 degree oven for 30 minutes per pound of unstuffed weight. As soon as the bird tests done, raise the temperature to 400 degrees, and uncover bird to brown. Make a gravy of the giblets in pan juices while keeping bird warm.
This recipe yields 2 to 4 servings.
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