Canada Goose Stuffed with Olives and Prunes

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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


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