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1
To prepare the goose, it is necessary to remove the bones from the bird.
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2
First, turn the bird upside down with the back facing you.
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3
Cut out the backbone with poultry shears, be sure to cut close and not lose the underside of the breast meat attached to the back.
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4
Now, at an angle, carefully slit along both sides of the rib cage with a boning knife to remove the breast plate.
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5
Scrape away the meat as you cut.
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6
Using a towel, grab the thigh bones from inside the goose and pull the leg towards you out of the socket, leaving the meat attached to the body.
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7
Next, sever the wings at the joint as close to the body as possible.
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8
Reserve the wings and bones for the stock.
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9
Repeat the process with the other goose.
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10
The geese are now boneless.
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11
Carefully slice the breast to open them up and make an even thickness.
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12
Smear the surface of each goose with 1 tablespoon of softened butter; season with salt and pepper.
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13
Set aside while preparing the stock and stuffing.
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14
To prepare the goose stock, coat a large stockpot with olive oil and place over medium heat.
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15
Add the vegetables and saute for 2 minutes.
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16
Add the remaining ingredients, including all the geese bones, and cook for 1 hour.
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17
To prepare the stuffing, melt butter in a skillet over medium heat.
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18
Add the onion, garlic, carrot and herbs.
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19
Saute for 5 minutes then add the wine.
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20
Simmer for about 10 minutes to reduce the wine to a tight paste.
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21
Add the wild rice, rye bread, and chestnuts.
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22
Stir and season with salt and pepper.
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23
Scrape the skillet mixture into a large bowl, blend in the egg, caraway seed and 1 ladle full of goose stock; mix thoroughly until evenly moistened.
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24
Spoon a layer of stuffing evenly to the edges of each goose and roll up like a jellyroll.
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25
Tie securely with butcher?s twine.
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26
Rub the outside of the goose roasts with butter, sage and marjoram for added flavor.
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27
Transfer the stuffed geese to a stovetop or conventional smoker and follow manufacture?s directions.
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28
Cook in a preheated 350 degree F oven for 20 to 40 minutes until juices run clear.
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29
Be careful not to overcook, as the meat would be extremely tough and dry.
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30
Let stand 10 minutes to allow the juices to settle.
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31
Cut off the twine and slice vertically to form pinwheels.
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32
To prepare the sauce, coat a stockpot with Port and place over medium heat.
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33
Bring up to a simmer then stir in the spices and orange peel.
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34
Add 1/4 cup dried cherries and simmer to reduce the alcohol, about 5 minutes.
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35
Add the goose stock and continue to simmer for 15 minutes.
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36
Strain the sauce into a smaller saucepan to remove the solids.
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37
Add remaining 3/4 cup of dried cherries and serve.
