About this recipe: This is a recipe specifically for wild goose, which is quite different than a farm-raised goose. Instead of the fruit listed, you can use almost any dried fruit you wish.
A farm-raised goose has a good deal of fat and it has to be removed during cooking. Wild geese fly great distances and there is very little fat on a wild bird. Extra fat has to be added to ensure a moist and tender bird. Having no idea what I was doing I was hoping it would be successful. My son in law said it was the best goose he had ever eaten and he comes from a family that eats mostly wild game from hunting trips. The liquid that cooked from the bird can be made into a gravy by thickening with a cornflour or flour and milk roux.