Windsor Canadian Goose
Yield
8 servingsPrep
4 hrsCook
3 hrsReady
7 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | pounds |
goose
|
|
| 1 | quart |
buttermilk
|
|
| 8 | ounces |
prunes
|
*
|
| 2 | medium |
apples
sliced |
|
| 5 | slices |
bacon
|
|
| 1 | x |
butter
as needed |
*
|
| Sauce | |||
| ½ | cup |
butter
|
|
| ¼ | cup |
all-purpose flour
|
|
| ¾ | cup |
beef stock
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | cup |
sour cream
|
|
| 4 | tablespoons |
currant jelly
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.6 | kg |
goose
|
|
| 0.9 | l |
buttermilk
|
|
| 231.2 | ml/g |
prunes
|
*
|
| 2 | medium |
apples
sliced |
|
| 5 | slices |
bacon
|
|
| 1 | x |
butter
as needed |
*
|
| Sauce | |||
| 118 | ml |
butter
|
|
| 59 | ml |
all-purpose flour
|
|
| 177 | ml |
beef stock
|
|
| 1 | x |
salt
to taste |
*
|
| 237 | ml |
sour cream
|
|
| 6E+1 | ml |
currant jelly
|
|
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.
