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 FISH AND WILD GAME RECIPES
 
Recipe of the Month with Duane Radford
From the field to the table...
ROASTED CANADA GOOSE AND DRESSING

Ingredients (Canada Goose):
● 1 Canada goose (plucked and drawn)
● 1/3 cup salt & 3 tablespoons baking soda
● salt and pepper
● garlic and onion powder
● 2 tablespoons olive oil and butter
● 4 slices thick bacon

Ingredients (Dressing):
● 1 apple (finely chopped)
● 1 white Spanish onion (finely chopped)
● 2 stalks celery (diced)
● 2 tablespoons butter
● 3 cups day old bread, in small pieces
● 2 tablespoon summer savoury seasoning
● 1/2 teaspoon sage
● 1/2 teaspoon fresh ground pepper
● 1 teaspoon salt
● 4 cups hot mashed potatoes
● 1/2 cup butter
● 1 egg lightly beaten
● 1/2 cup melted butter

This signature Canadian recipe is adapted from Prince Edward Island Wild Goose Outfitters, Jim’s online recipe for “Roast Canada Goose” and would have a good fit at Christmas. It’s not complicated but I recommend adding some bacon strips on top of the breast for added fat and flavour because it seems to be a challenge not to overcook the breast meat on a Canada goose.

I adapted the accompanying potato dressing recipe from a Government of Prince Edward Island (P.E.I.) online recipe site.

1. Soak the goose overnight in a pail of water, with 1/3 cup of salt and 3 tablespoons of baking soda to marinade it by “brining” it and cleanse it of blood, respectively.

2. Drain and pat dry inside and out with paper towels. Lightly season inside the body cavity of the goose with salt and pepper.
Ž
3. Fill the cavity with P.E.I. potato dressing.

4. Brush the goose with a mixture of olive oil and butter, and then season with salt and ground pepper. Jim likes to lightly season Canada geese with a mixture of garlic and onion powder.

5. Cook the goose for 80 minutes at 500 F in an oven roaster, containing at least 1 inch of water to prevent it from drying out.
‘
6. After 80 minutes, remove the roaster lid and brown the bird for 30 minutes at 350 F (add liquid to the roaster if necessary; the goose should be on a roasting rack through the whole process). 

P.E.I. Potato Dressing
Œ1. Sauté the apple, onion and celery in butter over medium heat until soft.
2. In a large bowl, toss bread with summer savoury, sage, salt and pepper.
Ž3. Add apple mixture and blend them together.
4. Meanwhile, combine 1/2 cup butter with the mashed potatoes and add to the bread mixture, along with the beaten egg. Toss the dressing until evenly moistened.
5. Spoon the dressing into the body cavity and fasten with a few skewers.

Serve with vegetables of your choosing. I’d recommend steamed diced carrots, green beans and peas, topped with a dollop of butter. A red wine jelly is a nice compliment to the juicy goose meat. 

You could pair the goose with brown ale or a red wine such as a Grenache, Malbec, Pinot Noir, Shiraz (Syrah) or Zinfandel. ■
 
My new recipe book, Fish & Wild Game Recipes, is now on sale – a must-have for every outdoorsman. Featuring 130 pages and more than 80 recipes with full colour photos of every meal. This book is also coil bound for easy reading and contains tips for fish, fowl and wild game.

You can order the cookbook online from this website (click here), or by calling
780-413-0331.
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