Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Goose | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/3 c. dry red wine
- 2/3 c. beef broth
- 1/2 tsp. tarragon
- 1/2 tsp. thyme
- 1 Canadian goose
- 1 med. onion
- 1 stalk celery
- Salt
- =
Directions
Combine the first 4 ingredients. Marinate the goose for 2 or 3 hours in this mixture. Quarter the onion and cut celery stalk into 3 pieces. Place into cavity of goose. (This takes away the wild flavor.) Sprinkle goose with salt and place into roaster, breast side down. Pour marinade over goose. Cover and bake at 325 degrees for 2-2 ½ hours or until tender. Baste several times with marinade. Roast breast side up, uncovered, for the last 15 minutes.