Roast Canada Goose With Mushroom-Port Gravy

"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°)."
 
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Ready In:
1hr 50mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

Over the past 3 years, I have really begun to enjoy cooking - I still blame BF - he is a great cook and I needed to get my act together!! I enjoy all of the recipes and reviews with great ideas on this site. It makes it so much easier to try new things and increase my confidence and skill level. Baking is my favourite thing right now - love making cookies, muffins and desserts. Also enjoy one dish meals - so much less stress than trying to time everything just right (not to mention less cleanup:) ) Beyond Recipezaar I love the Company's Coming cookbooks - especially the Timeless Classics one. Cooking just like Mom's. <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
 
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