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.