Canada Goose Stuffed with Olives and Prunes

Name: Canada Goose Stuffed with Olives and Prunes
Yield: Serves 4
Cuisine: Canadian
Ingredients: armagnac or cognac; 6 ounces pitted prunes (about 1½ cups); 3 stalks celery, chopped; rind of 1 orange, cut into strips; 1 onion, chopped; 1 young Canada goose; salt and pepper; 8 ounces pitted green olives (about 2-2½ cups); barding fat

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

Old Canada geese are pretty, horrible and not much use for anything, but young Canadas can be quite good eating. This is a dish I invented when working for Rebeka Hardy at Danehill; her husband had shot it on the Solway Firth and we were determined to eat it.

Ingredients

6 ounces pitted prunes (about 1½ cups)
armagnac or cognac
1

Europe
Americas
United Kingdom
Canada
Danehill
Main course
Gluten-free
Winter
Autumn

Method

Marinate the prunes overnight in armagnac or cognac. Drain them (but keep the marinade), and stuff the olives with slices of prune, reserving some of the prunes. Stuff the cavity of the goose with the stuffed olives and leftover prunes. Season the goose and bard the breast.

Preheat the oven to 350°F