Prep 20 mins
Cook 1 hr 30 mins
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°).
- 1 (6 -8 lb) goose, whole dressed Canada, skin on
- 3⁄4 teaspoon salt, divided
- 1⁄2 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
- 1⁄4 cup shallot, finely chopped
- 1 (8 ounce) package wild mushrooms, sliced
- 1⁄2 cup reduced-sodium fat-free chicken broth
- 1⁄2 cup port wine
- 1 tablespoon all-purpose flour
- 1 (12 ounce) can fat-free evaporated milk
- Preheat oven to 325°.
- 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.
- 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.
- 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.
- 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.