Title: Windsor Canadian Goose
Categories: Goose
Yield: 8 Servings
| 1 | | Goose; 6-8 lbs. |
| 1 | qt | Buttermilk |
| 8 | oz | Prunes, dried |
| 2 | md | Apple; sliced |
| 5 | sl | Bacon |
| | | Butter; as needed |
| SAUCE |
| 1/2 | c | Butter |
| 1/4 | c | Flour |
| 3/4 | c | Beef or chicken broth |
| | | Salt; to taste |
| 1 | c | Sour cream |
| 4 | tb | Currant jelly |
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 degrees F. 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. By
fatfree-request@fatfree.com on Jun 16, 1997