Slow Roast Goose with Cranberry, Chanterelle and Wild Rice Stuffing

The Canada Geese are thick as flies in Saskatchewan as they move south for the winter. In the cool wet summer, wild mushrooms like chanterelles are found in the forests around Lac La Ronge and in specialty grocery stores. They can be used fresh, dried or frozen and bring a nutty perfume to this dish. The cranberries can be used fresh or frozen and the dried ones are an interesting option. The base of the stuffing is the Saskatchewan wild rice that has a wonderful sunflower seed flavour and dense texture. This is definitely not your grandma’s turkey stuffing!

Preheat oven to 375 F.

Wash goose and pat dry with paper towels.

Blend together the butter, mushrooms, cooked rice, cranberries, thyme, onion and celery. Season with salt and pepper and fill cavity of goose.

Truss goose with butcher’s twine to close the legs over the cavity.  Alternatively, you can use foil wrapped up like a string to tie the legs together.

Roast the goose, uncovered, for 2 hours, basting frequently. Once the internal temperature of the stuffing has reached 170 F, remove the bird.

Drain the fat from the roasting pan except for 2 Tbsp (25 mL).

Place the roasting pan over a medium-low burner and add the flour.

Stir until the flour turns golden brown then add the chicken broth. Simmer for 10 minutes and season with salt and pepper. Strain through a sieve.

Meanwhile, carve the bird breast from the carcass and save the legs for soup or a casserole. Place on a platter with the stuffing and served the sauce on the side.

Slow Roast Goose with Cranberry, Chanterelle and Wild Rice Stuffing