Goose with Black Currant Sauce

Ingredients

For the goose:

• 1 domestic goose (10 to 12 pounds)
• Salt and pepper
• 1 medium apple, peeled and quartered
• 1 medium navel orange, peeled and quartered
• 1 medium lemon, peeled and quartered
• 1 cup hot water

For the sauce:

• 2 tablespoons butter
• 3 large shallots, minced
• 3 garlic cloves, minced
• 1⁄4 cup brandy
• 1⁄2 cup Prairie Berry Made Black Currant Jam
• 1⁄4 cup Dijon mustard
• 1⁄4 cup dry white wine, such as Anna Pesä Louka or Anna Pesä Chenin Blanc
• Salt & freshly ground black pepper, to taste

Sprinkle the goose cavity with salt and pepper. Place the apple, orange, and lemon in the cavity.

Place goose breast side up on a rack in a large shallow roasting pan. Prick skin well with a fork. Pour water into pan.

Bake, uncovered, at 350° for 2-1/4 to 3 hours or until a thermometer reads 180°. If necessary, drain fat from pan as it accumulates.

Discard fruit and rest the goose under foil for 20 minutes before carving.

To make the sauce, melt the butter in a medium size heavy saucepan over medium heat. Add the shallots and garlic and sauté until transparent (about 3 to 5 minutes). Stir in the brandy, jam, mustard, and wine.

Simmer over low heat for 10 minutes. If desired, use a fork to gently mash any fruit chunks from the jam. Season with salt and pepper.

Serve the goose with warmed black currant sauce on the side or spooned over top.