HOLIDAY GOOSE
James Newland
Greenwood Ranches
Belle Fourche, South Dakota

Prepare one young 8 to 12 pound goose the same way you would a turkey. Prick the fatty skin. Fill the cavities with dressing such as apple, prune or chestnut, or fill with cut onion, garlic cloves or leeks sprinkled with sage and marjoram. Preheat oven to 450°.

While waiting, rub herbs over goose: parsley, sage, rosemary and thyme. Place goose on rack in uncovered pan; allow about 25 minutes per pound. Reduce heat to 350° after goose is in the oven. Remove excess fat, keep for cooking. A half hour before done, turn goose over once to ensure crisp skin. After your goose is cooked, decorate with cranberry garland.

Have a Happy Thanksgiving from Everyone
at the Society for Range Management