Braised Goose 

1 large goose 
1/2 tsp. sage 
2 cloves garlic, minced 
2 C dry white wine 
5 C beef stock
salt and pepper to taste

Serves 6-8 

Rinse and dry goose inside and out. Rub the cavity with salt and pepper. Put the bird in a roasting pan and in the oven so the meat is about 4 inches from the broiler. Brown on all sides, turning frequently - total broiling time will be about 15 to 20 minutes. Add sage, garlic, wine and stock or bouillon to the pan. Bring the liquid to a simmer cover and place in a 350° F. oven for 2 1/2 hours. Turn the goose twice during cooking. Goose is done when the leg moves easily at the joint.

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