Canada Goose with Dark Sweet Cherries

Canada Goose with Cherries

This recipe can be used with all types of geese. The recipe incorporates a moist method of cooking geese. The slight sweetness of the cherry sauce compliments the goose very well…


1 Canada Goose, skin on or skinned

2 cans (16 oz) pitted dark sweet cherries

2 T. Butter

2 T. Vegetable Oil

1 Large Onion, chopped

2 T. All Purpose Flour

3 T. Brandy or Cognac

2 T. Brown Sugar

2 tsp. Beef Base

1 tsp. Ground Cinnamon

1/2 tsp Salt

2 T. Cold Water (optional)

2 T. Cornstarch (optional)


Quarter goose by splitting goose in half, removing backbone. Cut each half into two pieces. Set aside. Drain Cherries and reserve 1 Cup of juice. Set aside. In heavy Dutch oven, melt butter in oil over medium heat and add chopped onion. Cook onion until translucent and tender. Add goose pieces and brown lightly on all sides. Remove goose pieces from Dutch oven and set aside.

Stir flour into onion mixture. Stir in cherry juice, brandy or cognac, brown sugar, beef base, cinnamon and salt. Cook, stirring constantly, until thickened. Stir in cherries. Add goose pieces to cherry sauce and stir to cover. Place lid on Dutch oven and bake at 325 degrees for 3-4 hours. Transfer goose to a heated serving platter. Set aside and keep warm. If sauce is thinner than desired, blend 2 tablespoons water with cornstarch. Stir into sauce. Cook over medium heat, stirring constantly until thickened. Serve cherry sauce over goose on serving platter.

Hunt us down