by Miche Genest
1 4 to 6 lb (1.8 to 2.7 kg) specklebelly goose
1 small, tart apple, quartered
1 small onion, peeled and quartered
1 cup (250 mL) chopped celery
1 cup (250 mL) chopped carrots
1 cup (250 mL) chopped onion
2 Tbsp (30 mL) butter
½ cup (125 mL) homemade rhubarb vinegar
1 cup (250 mL) homemade apple juice
½ cup (125 mL) bison, moose or caribou stock
1 Tbs (15 mL) Uncle Berwyn’s Pure Yukon birch syrup
6 juniper berries
1 Tbsp (15 mL) spruce tips
Wash the goose inside and out and pat dry with paper towels. Stuff with the quartered onion and apple and refrigerate, covered, for several hours.
Sear the goose over medium heat in an oven-proof casserole with a lid. Remove the goose and reserve. In the same casserole, melt the butter and sauté the celery, carrot and onion until softened, about 5 to 7 minutes. Stir in the vinegar, apple juice and stock, followed by birch syrup, juniper berries and spruce tips. Preheat the oven to 300F (150C). Return the goose to the pot, cover and bring to a simmer. Once the pot simmers place in the oven and cook for 1 hour. Remove lid and cook for another 45 minutes.
Remove the goose from the liquid and reserve, loosely covered with tin foil, on a cutting board. Strain the stock, discarding vegetables. Return the cooking liquid to the heat and simmer over medium heat until reduced to a thick sauce.
Carve the goose, pour sauce over each serving and garnish with low-bush cranberries. Serve with roasted root vegetables and something bright and green.
Makes 4 to 6 servings.