Goose in Clay Cast
Begin with entire goose, without plucking its feathers. Pass a knife between the meat and the carcass to gut the goose while maintaining its round shape.
Brush the interior of the goose with the marinade.
Arrange cheese cubes across flesh and secure with toothpicks.
Place in a smokehouse for 2 to 3 hours, ensuring that the bird gets the maximum amount of smoke.
Mix together all ingredients.
Mix ingredients together.
Fill the smoked goose with the stuffing.
Moisten the feathers of the goose with water and wrap with clay.
Cook in oven for 1 hour at 300?F (150?C). The clay must be entirely cooked.
To serve, break the cast. The feathers come away with the clay.