1 fat wild grazing goose, about 4–8 pounds
2 sour apples, peeled, cored and quartered
2 tablespoons ground cardamom
Salt, to taste
To prepare the goose:
Preheat the oven to 350°F.
Rub the goose with salt and marjoram. Place the cored apples in the goose and roast, basting the bird with its own juices periodically, for 3½ hours, or until the goose is golden brown and reaches an internal temperature of 165°F. Let rest for 15 minutes before slicing and serving.