1 wild goose, 1 bunch celery, one large orange, orange juice, salt, pepper, 2 apples, favorite vegetables, cooking wine, olive oil.

Marinate goose over night in salt water in the refrigerator. First thing in the morning, remove salt water and replace with organce juice (50:50 with water okay). Let marinate at least 6-8 additional hours. Overnight is okay, too. Remove goose, pat dry. Rub inside and out generously with salt and pepper. Peel, core, and dice apples and celery. Place whole orange, skin and all, in the front of the goose chest cavity. Fill remainder of goose with diced celery and apples. Go heavier on the celery than the apples. Dice or chop your favorite veggies and place in the bottom of a roasting pan. Add 1/2 cup of red cooking wine, a little olive oil, salt, pepper. Preheat oven well to 350 degrees F. Place goose in pan, cover with foil, and roast covered for 1 hour. Baste with juices from pan, and drain some if there is too much. This makes a lot of juice! Baste every 15 minutes and check to see if goose is ready. Take a skewer and poke goose to the bone in the thickest part of the breast. Goose is ready when the juice that comes out is not blood red, but still has a little color. If you wait until the juice is clear, you may as well eat your dirty tennis shoe. With a meat thermometer, temp should be about 150 F. Remove from oven, leave uncovered for 10 - 15 minutes. Remove breast and legs , and remove the skin. Serves 4.