- 1 (7- to 8-pound) whole dressed Canada goose, skin on (6 to 8 pounds)
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly 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 finely chopped shallots
- 1 (8-ounce) package sliced mixed wild mushrooms
- 1/2 cup fat-free, less-sodium chicken broth
- 1/2 cup port
- 1 tablespoon all-purpose flour
- 1 (12-ounce) can fat-free evaporated milk
- calories 175
- caloriesfromfat 21 %
- fat 4.1 g
- satfat 1.5 g
- monofat 1.4 g
- polyfat 0.5 g
- protein 15.2 g
- carbohydrate 13.9 g
- fiber 0.5 g
- cholesterol 32 mg
- iron 1.7 mg
- sodium 424 mg
- calcium 198 mg
How to Make It
Preheat oven to 325°.
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. 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.
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.
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.