Speckle Belly Galentine

[saute86]

Cooked a Speck Galentine last night. I first plucked the goose. Next I deboned it leaving the skin and meat intact. I next cut the breast in half lengthwise and put the extra meat where the thigh meat is. I made a garlic venison sausage and jalapeno cornbread stuffing. I put in a food processor and pureed fine with 2 eggs. I stuffed the bird and wrapped it in Wrights hickory smoked bacon. I then cooked it in a masterbuild oilless turkey fryer with hickory chips for one hour on medium high. Served it with Old Glory mustard greens. Next time I cook this I am going to serve it with a port demi glace. Talk about good eating.