1 Canadian goose
salt and pepper
2 tablespoons parsley
1 onion, quartered
2 apples, quartered
2 tablespoons bacon drippings
3 tablespoons butter
2 slices bacon
2 tablespoons finely chopped onion
1 carrot, coarsely chopped
1 whole stalk celery, sliced
1/2 cups beef bouillon
1 tablespoon Burgundy
1 bay leaf
1 tablespoon flour
1 cup Burgundy
Rub goose with salt and pepper. Stuff with parsley, celery stalk, onion and apple; close securely. Brown on all sides in butter in heavy roast pot; remove goose. Place bacon over goose. Saute onions, carrot and one slice celery in pan drippings for 2 to 3 minutes. Add broth, 1 cup Burgundy and bay leaf to roaster. Add goose. Cook, covered, for 1 hour or until tender at 325 degrees. Remove goose to heated platter. Blend flour with 1 tablespoon Burgundy. Stir into pan juices. Cook until thick, stirring constantly. Strain for gravy.