Geese are tricky to cook. The dense breast muscles can dry out quickly, so if you rush the cooking process, you’ll get a tough bird with nobody wanting seconds. Instead, cook the bird longer and keep the meat moist—you’ll get a meal often confused with roast beef (really!).
When prepping the bird, don’t remove the large fat deposits in the cavity. Fat maintains moisture and adds flavour. Wild rice is a perfect match for goose; it also maintains moisture and can be seasoned like regular stuffing.
Barley used for malting beer gives this recipe a distinct flavour, and the same grains used to fatten a goose produces a uniquely Canadian essence to your bird. Birds harvested in late October and early November are prime, with few pinfeathers and large fat deposits.