Roast Canada Goose With Mushroom-Port Gravy

DancingPanda's Note:

From October 2006 Cooking Light Magazine. Dark, flavorful goose is a popular dish around the holidays, especially in Europe. Goose sizes vary widely, so adjust the cooking time accordingly (plan on cooking 12 minutes per pound or until a thermometer registers 165°).

• Total Time: 1 hrs 50 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 6

• 1 (6 -8 lb) goose , whole dressed Canada, skin on
• ¾ teaspoon salt , divided
• ½ teaspoon fresh ground black pepper , divided
• 1 medium yellow onion , quartered
• 1 small red bell pepper , seeded and quartered
• 2 (3 inch) fresh parsley sprigs
• ¼ cup shallot , finely chopped
• 1 (8 ounce) package wild mushrooms , sliced
• ½ cup reduced-sodium fat-free chicken broth
• ½ cup port wine
• 1 tablespoon all-purpose flour
• 1 (12 ounce) can fat-free evaporated milk

Directions:

1. Preheat oven to 325°.
2. 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.
3. 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.
4. 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.
5. 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.