Windsor Canada Goose Recipes

Steps:

• Preheat oven to 325°.
• Sprinkle cavity of goose with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stuff cavity loosely with onion, bell pepper, and parsley sprigs. Tie the legs together with string. Place the goose, breast-side up, on the rack of a roasting pan.
• Bake at 325° for 1 hour and 15 minutes or until a thermometer registers 165°. Let stand for 10 minutes. Discard skin, onion, bell pepper, and parsley sprigs. Reserve 1 tablespoon goose fat from roasting pan.
• Heat reserved goose fat in a large nonstick skillet over medium-high heat. Add shallots and mushrooms; sauté 5 minutes. Add chicken broth and port; cook for 6 minutes or until the liquid almost evaporates.
• Combine the flour, milk, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper in a small bowl, stirring well with a whisk. Reduce heat to medium-low. Add milk mixture to pan; cook 2 minutes or until thick.

Steps:

• Soak goose in buttermilk at least 4 hours in refrigerator. Wash bird and drain.
• Stuff with prunes and apples. Truss and wrap in bacon. Cover tightly with heavy duty foil.
• Bake until tender at 325 degrees F. for about 3 hours. Baste with butter to brown.
• Sauce: Melt butter in sauce pan. Stir in flour with whisk.
• Add broth and heat stirring constantly. Just before serving add sour cream and jelly.
• Heat and serve. Note: Remove fruit from goose before serving and arrange on platter around it.

Steps:

• Combine the first 4 ingredients. Marinate the goose for 2 to 3 hours (at a minimum) in this mixture.
• Preheat oven to 325 degrees. Quarter the onion and cut celery stalk into 3 pieces. Place into cavity of goose. Sprinkle goose with salt and place into roasting pan, breast side down. Pour marinade over goose.
• Cover and bake for 2 to 2-1/2 hours or until tender. Baste several times with marinade. Turn and roast, breast side up, for the last 15 minutes.