Scottish Badland Goose Bog
1 Goose
900g (2lb) Long Grain Rice salt to taste pepper to taste
2 Large Onions, roughly cut
10 Slices of bacon
Dripping or Oil
Salt and pepper
Place the goose and onion into a large saucepan and cover with water, seasoning well.
Bring to the boil and cook until the meat is tender and begins to fall away from the bones.
Remove goose from water and reserve.
Skim the goose grease from the water.
De-bone, skin and cut the meat into chunks.
Fry the bacon until crisp, reserving 4 tablespoons of the dripping or oil.
Place goose meat, bacon, onion and reserved bacon fat into the water and bring to a boil.
Add rice and simmer until most of the liquid is absorbed.
Continue to cook until rice is done, adding more water if needed.
Adjust seasoning.
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