1 whole goose, 8 to 10 lbs cleaned
125 ml extra virgin olive oil
1/4 cup butter, cubed
1 large onion, quartered
2 carrots, peeled and chopped
2-3 stalks celery, chopped
3 tbsp peppercorns green preferrably
2 tbsp fresh thyme
1 tbsp fresh garlic, chopped
salt and pepper
Begin by mixing the peppercorns, thyme, garlic, and olive oil together in a small bowl. Season with salt and pepper, set aside.
Prepare the goose by adding salt and pepper to the cavity, then brush the peppercorn mix on the outside, reserving any extra for basting.
In a roasting pan, place the goose on top of the onion, carrots, and celery. Roast for 2 to 2 1/2 hours at 350°F. Baste goose with remaing peppercorn mix and drippings until golden brown, and the liquid from the cavity runs clear. Be cautious drippings do not overflow the roasting pan. Some drippings may need to be taken off.
Remove the goose from the oven and let sit 10-15 minutes before carving.
For simple gravy, strain the drippings into a saucepan. Over medium heat mix in butter and thyme, salt and pepper to taste.
Carve and enjoy.
Note: Goose is a good dark meat alternative to turkey.
Serve with Malivoire Gamay.
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