1 wild goose
1/2 c. butter, softened
1/2 c. gin
3 juniper berries
1 tsp. salt
Freshly ground black pepper
Chestnut or apple and sour cream stuffing
Glazed apple slices
Red cabbage

Rub cavity of goose with salt and pepper. Fill loosely with chestnut or apple and sour cream stuffing. Rub skin with butter. Roast at 375 degrees for 3 hours or until done. Baste frequently with mixture of gin, juniper berries and 1/4 cup of water. Serve with glazed apple slices and red cabbage. Serves 6.