Method

Heat barbecue grill (or oven) to 350°F for indirect heating, placing water pan under unheated side.  Place the dried apricots in a bowl containing 2 cups of hot water and re-hydrate for 20 minutes.

Clean the goose, removing excess fat inside cavity, then rinse the goose well and pat completely dry.  Spray the goose with nonstick cooking spray, then sprinkle the skin with salt, and the cavity of the bird with poultry seasoning.  Prick the skin all over with a fork, then place the bird in a roasting pan, breast up.  Put the roasting pan in the barbecue, over the water pan.  Close grill.

Grill 2 1/2 - 3 hours or until the goose is tender, the juices from a knife inserted into the thigh run clear, and the temperature on a meat thermometer inserted into the thigh reaches 180°F.  To brown and crisp-up the skin, move the roasting pan to the heated side of the grill for the last 15-20 minutes of cooking.

While the goose is cooking, place the prunes and 1/4 cup white wine in a large bowl.  Soak for 10 minutes, add the apples, the drained apricots, the crumbled bread, raisins, lime juice, sugar, salt, nutmeg, and cinnamon.  Stir to mix well.  Place in a loaf pan, which you've sprayed with nonstick spray or brushed with olive oil, and tightly cover with aluminum foil.

Place the pan of stuffing on the unheated side of the grill for the last hour of the goose cooking time.  Remove foil for last 15 minutes to crisp up the top of the stuffing.

Remove the roasting pan from the barbecue grill.   Place the cooked goose on a heated platter, cover with foil, and let rest for 15 minutes to make carving easier.  Reserve the fat in the pan for gravy.

In a saucepan, heat the remaining 3/4 cup wine, 1/4 cup water, 4 tablespoons of drippings from the roasting pan, and several tablespoons of the stuffing (to thicken the gravy).  Bring the mixture to a boil, stirring often, and then simmer for 5 minutes.  Serve the gravy in a sauceboat (some like to strain it; I like the chunks).  Season with salt and freshly ground black pepper, and sprinkle with paprika before serving.

Serves: 4 - 6

Reprinted with Permission from ©Rick Browne, Grilling for All Seasons, by Rick Browne, published by Sellers Publishing

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