We are fortunate in Vancouver to have a wonderful deli/restaurant in town that has amazing pastured geese available locally (Ethical Kitchen). We decided to have one for our holiday season this year and were very pleased with the results. I like geese as they are all brown meat (which is my favorite). Like ducks they have lots of fat which means that my colorful chestnut and pistachio stuffing goes really well with goose. Chestnuts can get a little dry without plenty of fat. Try this rich old fashioned pomegranate and cherry reduction for a delicious gluten-free sauce.

• 1 medium pastured goose
• 2 – 3 c kombucha
• 2 cans (660mL) coconut water (optional)
• 2 T pomegranate syrup
• 1 orange zest
• 7 whole cloves
• 1/2 piece cinnamon

Method:
If your bird is frozen defrost it. Mix up all of the ingredients in a big roasting pan or other large container. Remove the neck and giblets from the goose body and place the bird in the liquid. (Use the neck and giblets to make this great sauce). This marinade with kombucha and coconut water is particularly nice with goose because it helps to tenderize the meat before cooking.

Allow to marinade in the fridge for about 12 hours. Turn the bird over and marinade 12 more hours.

Heat the oven to 325 degrees F. Remove the goose from the marinade and place in a greased roasting pan. Place in oven and roast for 3 1/2 hours, cover with foil to prevent too much browning. For the last 15 minutes remove the foil and baste the goose with the coconut water and kombucha to brown up the skin.

Serve with carmelized sweet potatoes, brussel sprouts with goji berries, chestnut and pistachio stuffing, pomegranate and cherry reduction and sauerkraut and mint salad.