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Windsor Canadian 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 cup Butter
1/4 cup Flour
3/4 cup Beef or chicken broth
Salt; to taste
1 cup Sour cream
4 tablespoon 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.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.