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Canada Goose Supreme

Country.Chef's picture
  Goose 8 Pound (1 Cananda Goose, 6 To 8 Pound)
  Lemon 1 , juiced
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Onion 1 Large, chopped
  Tart apple 1 , chopped
  Chopped celery 1 Cup (16 tbs)
  Flour 1 Tablespoon
  Sage 1 Teaspoon
  Paprika 1 Teaspoon
  Pepper 1 Teaspoon
  Bacon slices 8
  Apple juice 1 Cup (16 tbs)
  Grapefruit juice 1 Cup (16 tbs)
  Prune juice 1⁄2 Cup (8 tbs)
For stuffing
  Butter 1⁄4 Cup (4 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Chopped sour apples/Chopped tart apples 1 Cup (16 tbs)
  Chopped dried apricots 1 Cup (16 tbs)
  Soft breadcrumbs 3 Cup (48 tbs)
  Pepper 1⁄8 Teaspoon

Clean goose and remove any pinfeathers.
Wash goose thoroughly inside and out and pat dry.
Sprinkle goose inside and out with lemon juice, 1 tsp.
salt, and pepper.
In a bowl, mix together chopped onion, apple, and celery.
Stuff mixture into goose cavity.
Place goose in roasting pan.
Cover and let stand overnight in a cool place.
To make stuffing: Melt butter in a large saucepan.
Add onion and simmer until tender.
Stir in apple, apricots, breadcrumbs, salt, and pepper.
Remove vegetables and apple from goose and discard.
Fill goose cavity with stuffing.
Sew up bird.
Mix together flour, 1 tsp. salt, sage, paprika, and pepper, and rub mixture into skin of bird.
Cover the breast of the goose with bacon slices.
Mix together apple juice, grapefruit juice, and prune juice.
Use this liquid to baste the goose.
Roast goose, uncovered, in a 400°F oven for 30 minutes, or until goose is light brown, basting every 15 minutes.
Reduce heat to 325°F and bake for another 2 1/2 to 3 hours, or until drumstick wiggles easily.
Ten minutes before the goose is done, remove the bacon slices to allow the breast to brown.

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