Roast Canada Goose With Mushroom-Port Gravy

• 1 (6 -8 lb) goose, whole dressed Canada, skin on
• 3/4 teaspoon salt, divided
• 1/2 teaspoon fresh ground black pepper, divided
• 1 medium yellow onion, quartered
• 1 small red bell pepper, seeded and quartered
• 2 (3 inch) fresh parsley sprigs
• 1/4 cup shallot, finely chopped
• 1 (8 ounce) package wild mushrooms, sliced
• 1/2 cup reduced-sodium fat-free chicken broth
• 1/2 cup port wine
• 1 tablespoon all-purpose flour
• 1 (12 ounce) can fat-free evaporated milk

1. Preheat oven to 325u0b0.
2. Sprinkle cavity of goose with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stuff cavity loosely with onion, bell pepper, and parsley sprigs. Tie the legs together with string. Place the goose, breast-side up, on the rack of a roasting pan.
3. Bake at 325u0b0 for 1 hour and 15 minutes or until a thermometer registers 165u0b0. Let stand for 10 minutes. Discard skin, onion, bell pepper, and parsley sprigs. Reserve 1 tablespoon goose fat from roasting pan.
4. Heat reserved goose fat in a large nonstick skillet over medium-high heat. Add shallots and mushrooms; saute 5 minutes. Add chicken broth and port; cook for 6 minutes or until the liquid almost evaporates.
5. Combine the flour, milk, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper in a small bowl, stirring well with a whisk. Reduce heat to medium-low. Add milk mixture to pan; cook 2 minutes or until thick.

goose, salt, fresh ground black pepper, yellow onion, red bell pepper, parsley sprigs, shallot, wild mushrooms, chicken broth, port wine, flour, milk

Taken from www.food.com/recipe/roast-canada-goose-with-mushroom-port-gravy-273857 (may not work)