Roast Canada Goose With Mushroom-port Gravy

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 (6 -8 lb) goose, whole dressed canada, skin on
• 3/4 teaspoon salt, divided
• 1/2 teaspoon fresh ground black pepper, divided
• 1 medium yellow onion, quartered
• 1 small red bell pepper, seeded and quartered
• 2 (3 inch) fresh parsley sprigs
• 1/4 cup shallot, finely chopped
• 1 (8 ounce) package wild mushrooms, sliced
• 1/2 cup reduced-sodium fat-free chicken broth
• 1/2 cup port wine
• 1 tablespoon all-purpose flour
• 1 (12 ounce) can fat-free evaporated milk

Recipe

• 1 preheat oven to 325°.
• 2 sprinkle cavity of goose with 1/2 teaspoon salt and 1/4 teaspoon black pepper. stuff cavity loosely with onion, bell pepper, and parsley sprigs. tie the legs together with string. place the goose, breast-side up, on the rack of a roasting pan.
• 3 bake at 325° for 1 hour and 15 minutes or until a thermometer registers 165°. let stand for 10 minutes. discard skin, onion, bell pepper, and parsley sprigs. reserve 1 tablespoon goose fat from roasting pan.
• 4 heat reserved goose fat in a large nonstick skillet over medium-high heat. add shallots and mushrooms; sauté 5 minutes. add chicken broth and port; cook for 6 minutes or until the liquid almost evaporates.
• 5 combine the flour, milk, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper in a small bowl, stirring well with a whisk. reduce heat to medium-low. add milk mixture to pan; cook 2 minutes or until thick.