Roast Canada Goose Recipe
- Soak goose overnight, adding 1/3 C. salt and 3TBS baking soda.
- Dry well and lightly season cavity with salt and pepper. Fill cavity with your favourite stuffing (my favourite is a potato/bread mixture with summer savory and sage added to sautéed onions in butter). You will not find this stuffing recipe at Weight Watchers.
- Brush goose with a mixture of olive oil and butter, then season with salt and ground pepper (I also like to lightly add a mixture of garlic and onion powder).
- Cook goose for 70 minutes at 500F in a covered top quality roaster, containing at least 1 in. of water. After 70 minutes, remove cover and “brown off” bird for 30 minutes at 300F (add liquid to the roaster if necessary and it should be on a rack through the whole process)
- The drippings make an excellent gravy.
The above recipe refers to a goose that would dress out at approximately 6-7 pounds. Remember of course that a stuffed bird takes longer to cook.
Canada Goose Stew Recipe
- Soak breasts from four geese overnight in 1/3 C. salt and 2 TBS baking soda
- Sauté 1 large onion, stalk celery in 4 TBS butter for a few minutes.
- Carve breasts into 2 in. pieces and sauté in the onion/butter mixture for 10 min. at medium to high heat.
- While goose is sautéing, add 2 TBS Worcestershire Sauce and a liberal amount of garlic powder. Also add small amount of hot sauce to taste.
- Add 2 liters (2 quarts) beef broth (that’s the secret) and simmer one hour-add salt to taste.
- Add vegetables (we use potato, turnip, carrots, cabbage and parsnips) and simmer at least 30 minutes.
- When the stew is cooked remove the meat and vegetables (also makes it easier to serve up) and add dumplings, or as we call them, doughboys. Cook at medium boil for 20 minutes and do not remove cover.
Preparing doughboys is very easy and lots of recipes online-they make a great addition to the meal! We serve home made bread and rolls with the stew just to make sure the calorie count gets to over 1000 per person (our hunter’s head to bed early after this meal and sleep like babies). Serves 8-10 persons.
Jim’s Steamed Mussels
Right off the top, if you are unable to purchase mussels that are under four days old, probably best not to bother. We are located in a fishing village and the mussels we use are mostly within 12-24 hours of harvest (when hunter’s say they have never tasted mussels like ours, it is mostly because they have never tasted such fresh product).
- If possible, use a propane cooker, as bringing the mussels to a quick boil is critical.
- Use at least a 20 qt. Pot but whatever size pot you use, only add mussels to the ¾ mark.
- Add 1/2 cup of wine or wine vinegar to the pot, along with a large chopped onion and at least one large chopped celery stick. Also add one finely chopped large garlic clove.
- Add your washed mussels (they come already washed but just put them in a large colander and give them a quick cold water bath)
- Bring to a boil as quickly as possible and keep the pot covered. Once the mussels have been in a good boil/steam for several minutes the shells will start to open. At this point I add a special mixture (recipe below) and give the mussels a good shake. Cover the pot, bring the mussels back to top steam and after a few minutes turn off heat source. Take the mussels to the serving area, let them sit for a minute and than turn your guests loose on them. Hunters will typically make at least two or three trips to the pot. We have special garlic/lemon melted butter available on the side.
- The mixture I use for ten lb. of mussels is – 2 cups crushed or diced canned tomatoes; one cup red wine; ¼ cup Montreal steak spice; one chopped med red pepper (sans seeds of course); 1 tsp garlic powder; 1 tsp onion powder; ½ tsp Tabasco sauce and 1 tsp sea salt (optional as the natural mussel water contains salt-it is a matter of personal taste).