- 1 Canadian goose
- 3/4 cup red wine vinegar
- 1/2 cup peanut oil
- 3/4 cup cooking sherry
- salt, pepper, cinnamon
Evenly distribute salt, pepper, and cinnamon over entire goose and rub into it's skin.
Combine vinegar, oil, and sherry.
Pour over goose with the breast facing down.
Bake for 40 minutes at 450 degrees with top on roasting pan.
Take top off; broil 8 minutes.
Turn goose breast side up and broil 8 minutes.
Pour off oil, add flour to make a very thin sauce.
Pour over thinly sliced goose.