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Ingredients

• 400 g minced pork
• liver from the goose, finely chopped
• 250 g pancetta, 25g finely chopped, 125g sliced
• 150 g breadcrumbs, oaked in milk
• 3 clove garlic, liced
• sprig of rosemary, thinly chopped
• pinch of thyme, leaves only
• black pepper
• 1 goose, cleaned, plucked and boned
• 50 ml olive oil
• 1 onion, oarsely chopped
• 3 carrots, oarsely chopped
• 2 potatoes, oarsely chopped
• 3 parsnips, oarsely chopped
• 3 turnips, oarsely chopped
• 1/2 celeriac
• 150 ml white wine
• finely chopped parsley, to garnish

Description

Enjoy A True Autumnal Treat With Paul Bloxham's Richly Flavourful Recipe For Pork- Stuffed Goose With Roast Roots

UK TV