Windsor Canadian Goose
Submitted by Chantel
Buttermilk-soaked Canadian goose stuffed with prunes and apples, wrapped in bacon, and slow-roasted until tender. Served with a rich sour cream and currant jelly sauce. A showpiece roast for eight.
YIELD
8 servingsPREP
4 hrsCOOK
3 hrsREADY
7 hrsCooking wild goose is a different game than roasting a domestic bird, and this recipe knows exactly how to handle it.
A long buttermilk soak tenderizes the lean, gamey meat, then the cavity gets packed with prunes and sliced apples that steam and sweeten from the inside out.
Bacon strips wrapped around the outside baste the bird as it roasts low and slow, keeping everything moist.
The finishing touch is a velvety pan sauce made with beef broth, sour cream, and currant jelly that brings the whole plate together with a sweet-tart richness.
Chef Tips
- The buttermilk soak is essential. Four hours minimum, overnight is better. The acid tenderizes the tough fibres of wild goose and mellows the gamey flavour.
- Wrap the foil tightly around the bird. Wild goose is lean and dries out fast without that sealed, steamy environment.
- Arrange the prunes and apples around the bird on the serving platter after roasting. They make a gorgeous, rustic garnish and taste incredible with the sauce.
- Stir the sour cream in off high heat to prevent curdling. A gentle warm-through is all it needs.
Ingredients
Directions
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℉ (160℃) 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.
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