Why, I can hear you asking, am I posting a mid-winter recipe in the middle of summer? Well, for one, a lot of my lovely northern hemisphere readers have been ogling at pictures of sunshine and gardens in full bloom, so I thought you deserved something more comforting while its freezing cold up there. Also, the weather here is so screwy right now that some days it might as well be winter over here too. Days of rain, and nights so cool we've seriously thuoght about lighting the fire.
But moving on...
Also known as a Rolled Forequarter Hogget Roast, there are few things you can do better in a crockpot than a Colonial Goose. Wiki has a great description here, although I must admit I'd never read a recipe for it quite like theirs. The things you learn. Next time, I'll give it a go.
My version, on the other hand, is far more prosaic, lacking the honey, apricots, and red wine. On the other hand, it's done in the slow cooker, and that has to count for something.
Slow-Cooked Colonial Goose
Your rolled forequarter should be stuffed with onions and breadcrumbs at the very least. Toss the roast in freshly ground salt and pepper, some rice bran oil, and a splash of worcester sauce and some balsamic vinegar, then roll in semolina flour.
Rest in the fridge in the crockpot dish on a raised tray for about 5 hours. (Did I mention you need to start this one early in the morning?)
Cut an onion into 6ths and place around the meat. Place in the slow cooker and cook on low for 6 hours.
Remove the meat and rest for 10 minutes. Meanwhile, take a hand blender and blitz the onion and the juices in the crockpot dish to make the gravy. Season to taste. Slice the meat and the stuffing against the grain.
Serve with boiled potatoes and fresh veges, and lots of that lovely gravy.
If you have leftovers, use them up the following morning by making hash-cakes, with grated cooked potatoes, cheese and eggs. I'd post a photo but I'm guessing they disappeared too quickly for the camera to get a look in.