Senator Pete Domenici's Wild Goose in a Crockpot (or Slow Cooker)

Wash goose and pat dry
Goose:
1 tablespoon celery seed sprinkled and rubbed inside cavity
½ teaspoon salt sprinkled and rubbed inside cavity
½ to 1 apple cut in large chunks placed in cavity2 celery stalks cut in large chunks placed in cavity
1 teaspoon celery seed rubbed on outside goose

Broth:
Add into crockpot and stir
3 cups beef stock
¼ cup dry red wine
1 package dry onion soup parboiled in 2 cups water to soften onion bits (add to crockpot)
Place prepared goose in liquid, cover and cook on “low” 15 plus hours—until meat will fall from bone. Remove and de-bone goose and place meat in serving dish.

Gravy:
Strain liquid from crockpot, thicken with base for gravy (flour and butter). Add a half can frozen orange juice, 3 plus tablespoons orange marmalade and cook for 15-20 min on medium burner.
Pour over meat pieces and reheat in oven for short time.

Serve with wild rice—and enjoy a tasty meal!

This recipe is from Sen. Pete Domenici's website