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Windsor Canadian Goose

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Submitted by Chantel

YIELD

8 servings

PREP

4 hrs

COOK

3 hrs

READY

7 hrs

Ingredients

8 3.6
POUNDS KG GOOSE
1 0.9
QUART L BUTTERMILK
8 231.2
OUNCES ML/G PRUNES *
2 2
MEDIUM MEDIUM APPLES
sliced
5 5
SLICES SLICES BACON
1 1
X X BUTTER
as needed *
Sauce
½ 118
CUP ML BUTTER
¼ 59
¾ 177
CUP ML BEEF STOCK
1 1
X X SALT
to taste *
1 237
CUP ML SOUR CREAM
4 6E+1
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 693g (24.4 oz)
Amount per Serving
Calories 1030 46% from fat
 % Daily Value *
Total Fat 53g 82%
Saturated Fat 25g 125%
Trans Fat 0g
Cholesterol 435mg 145%
Sodium 784mg 33%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 3%
Sugars g
Protein 222g
Vitamin A 15% Vitamin C 61%
Calcium 24% Iron 67%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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