A Culinary Journey with Windsor Canada Goose

There are certain dishes that evoke a visceral sense of place and time, and for me, the preparation of a whole goose is one of them. I recall my first proper goose roast, not from a farm, but a wild one, gifted by a friend who’d spent a brisk autumn afternoon hunting in the Ontario countryside. The sheer physicality of it – the rich, dark flesh, the distinct scent, the promise of a truly celebratory meal – was humbling. It was a dish that demanded respect, patience, and a deep dive into traditional techniques. This particular recipe, with its embrace of buttermilk marination and the rustic charm of dried prunes and apples, feels like a direct lineage to those ancestral hearths, a reminder of how we’ve always coaxed the most profound flavors from the bounty of nature.

Recipe Overview

• Prep Time: 4 hours (minimum for soaking)
• Cook Time: Approximately 3 hours
• Total Time: 4 hours 3 minutes (minimum)
• Servings: 8
• Yield: 1 whole roasted goose
• Dietary Type: Not specified (naturally gluten-free and dairy-free in main preparation, sauce contains dairy)

Ingredients

• 1 goose, 6-8 lbs
• 1 quart buttermilk
• 8 ounces prunes, dried
• 2 medium apples, sliced
• 5 slices bacon
• Butter, as needed

For the Sauce:

• 1/2 cup butter
• 1/4 cup flour
• 3/4 cup beef broth (or 3/4 cup chicken broth)
• Salt, to taste
• 1 cup sour cream
• 4 tablespoons currant jelly

Equipment Needed

• Large roasting pan
• Heavy-duty aluminum foil
• Small saucepan
• Whisk
• Platter for serving

Instructions

The journey of preparing a goose begins long before it hits the oven. It’s a process that calls for a bit of foresight and a commitment to tenderizing this magnificent bird.

1. Soak the Goose: The first crucial step is to soak the goose in buttermilk. Place the whole goose in a large container or roasting pan and pour the quart of buttermilk over it, ensuring it’s fully submerged. This marination not only tenderizes the meat but also imparts a subtle tanginess that beautifully complements the richness of goose. You’ll want to refrigerate it for at least 4 hours, though an overnight soak can yield even more tender results.
2. Prepare the Goose: After its buttermilk bath, wash the bird thoroughly under cold running water and then drain it very well. Pat it dry with paper towels, both inside and out, to ensure a good sear and to prevent steaming during the initial roasting.
3. Stuff the Goose: Next, it’s time for the aromatic stuffing. Stuff the cavity generously with the dried prunes and sliced apples. These fruits will soften and release their juices as the goose cooks, infusing the meat with a lovely sweetness and moisture.
4. Truss and Wrap: To ensure even cooking and to keep the stuffing contained, truss the goose. This involves tying the legs together and tucking the wing tips under the body. Then, wrap the goose tightly in the slices of bacon. The bacon will render its fat, basting the bird as it roasts and adding a delightful smoky flavor.
5. First Roast: Preheat your oven to 325 degrees F. Place the bacon-wrapped goose in a heavy-duty roasting pan. Cover the pan tightly with heavy-duty foil. This will trap the steam, creating a moist cooking environment that is essential for tenderizing goose. Bake for approximately 3 hours, or until the goose is tender. The exact time will depend on the size of your bird.
6. Basting and Browning: Once the goose is tender, remove the foil. To achieve that coveted golden-brown skin, baste the bird with butter as needed. You can brush melted butter over the skin every 15-20 minutes during the last part of the cooking time, or until the skin is beautifully browned and crisp.
7. Prepare the Sauce: While the goose is finishing its browning, you can prepare the accompanying sauce. In a small saucepan, melt the 1/2 cup of butter over medium heat.
8. Make the Roux: Stir in the 1/4 cup of flour and whisk continuously for about a minute to form a smooth paste, or roux. This will thicken the sauce.
9. Add Broth and Thicken: Gradually add the 3/4 cup of beef or chicken broth to the roux, whisking constantly to prevent lumps. Continue to heat and stir the sauce until it thickens to your desired consistency. Season with salt to taste.
10. Finish the Sauce: Just before serving, stir in the 1 cup of sour cream and the 4 tablespoons of currant jelly. Heat the sauce gently, taking care not to boil it after adding the sour cream, as it can curdle. The jelly will melt into the sauce, adding a touch of sweetness and vibrant color.
11. Serve: Once the goose is beautifully browned and cooked through, remove the fruit from the goose cavity. Arrange the tender prunes and apple slices on a platter around the roasted goose. Heat and serve the goose with the warm sauce on the side.

Expert Tips & Tricks

When it comes to roasting a goose, a few insider tips can elevate your dish from good to truly exceptional. The buttermilk soak is non-negotiable; it’s a traditional method for a reason, breaking down the tougher connective tissues in goose meat, resulting in a far more tender and palatable final product. Don’t be tempted to skip this step! When trussing, ensure it’s snug but not so tight that it restricts heat circulation. For browning, if your oven’s broiler is particularly aggressive, you can opt to increase the oven temperature to 400°F (200°C) for the last 15-20 minutes, watching carefully to prevent burning.

Serving & Storage Suggestions

A roasted goose is a centerpiece that demands to be presented with pride. Arrange the gorgeously browned bird on a large, impressive platter, surrounded by the softened, jewel-toned prunes and glistening apple slices. The rich, savory sauce is best served warm in a gravy boat, allowing guests to generously ladle it over their portions. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Goose meat reheats beautifully; gently warm slices in a covered dish in a low oven (around 300°F or 150°C) with a splash of broth or water to maintain moisture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1095.9 kcal
Calories from Fat		64 %
Total Fat	78.2 g	120 %
Saturated Fat	31.6 g	157 %
Cholesterol	250.8 mg	83 %
Sodium	439.8 mg	18 %
Total Carbohydrate	41.5 g	13 %
Dietary Fiber	3.3 g	13 %
Sugars	27.8 g	111 %
Protein	56.9 g	113 %

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Variations & Substitutions

While this recipe is a beautiful homage to tradition, a few thoughtful substitutions can adapt it to your needs. If beef broth isn’t to your liking, chicken broth offers a lighter, yet still savory, base for the sauce. For a touch of tartness in the stuffing, consider adding a few dried cranberries alongside the prunes. If currant jelly is unavailable, a good quality plum or even raspberry jam can offer a similar sweet-tart counterpoint in the sauce.

FAQs

Q: Why is buttermilk used to soak the goose?
A: Buttermilk’s acidity helps to tenderize the goose meat by breaking down tough proteins, making it more succulent and easier to eat.

Q: Can I prepare the goose ahead of time?
A: The buttermilk soak can certainly be done overnight. However, it’s best to roast the goose fresh for optimal texture and flavor.

Q: How do I know if the goose is fully cooked?
A: The goose is cooked when a meat thermometer inserted into the thickest part of the thigh (without touching the bone) registers 165°F (74°C). The juices should also run clear.

Q: What can I serve with roasted goose?
A: Classic accompaniments include mashed potatoes, roasted root vegetables, Brussels sprouts, or a simple green salad.

Q: Is it normal for goose to have a strong flavor?
A: Goose has a rich, distinct flavor that is more pronounced than chicken or turkey. The buttermilk soak and the fruit stuffing help to balance this richness.

Final Thoughts

Embarking on the preparation of a Windsor Canada Goose is more than just cooking; it’s an experience that connects you to a rich culinary heritage. The patience required for the buttermilk soak, the artistry of stuffing and trussing, and the anticipation of that final, golden-brown masterpiece are all part of the rewarding journey. This recipe is an invitation to slow down, to savor the process, and to celebrate the profound flavors that can be coaxed from exceptional ingredients. I encourage you to gather your loved ones, clear your schedule, and create a meal that will be remembered long after the last bite. Enjoy every moment, and perhaps pair your magnificent goose with a robust red wine for a truly unforgettable feast.