(Old-fashioned Polish Recipe)


6-8 lb Goose
10 Prunes
5 oz Cannellini Beans
0.5 oz Raisins
3.5 oz Bacon
3.5 oz Polish Sausage
1 small Onion
2 Garlic Cloves
Salt and Pepper to taste

Preheat oven to 425 deg F. Mince the garlic and mix with salt. Rub the goose inside and out with the garlic-salt mixture and place in a baking pan. Bake for 2-3 hours. Reduce the temperature to 350 deg after half an hour. Remove as much of the fat as possible from the roasting pan with a baster and baste the goose every half hour. Portion the goose when done. Reserve the juices from the baking pan, removing most of the fat.

Blanch the prunes, remove seeds, and dice. Blanch the raisins and add the prunes and raisins to the reserved juices. Season with salt and pepper. Place the portioned goose into the prune/raisin sauce and cook over low heat in a large sauce pan.

Boil the beans until tender. Dice the Polish Sausage, bacon, and onion and fry together in a pan. Mix in the beans and add this mixture to the cooking goose. Continue cooking for a bit longer.

Serve with potatoes or grains.