Canada Goose Roasted over an Open Fire: a Quebec Cree recipe.
Pluck the goose. Chop off the wings, feet and head. These can be
boiled to make soup.
Run two slender pieces of wood crosswise through the goose, at the
points where the wings and legs attach to the body.
Tie a string to these wooden sticks.
In the tipi, place fresh pine boughs on the floor to create a
heavenly aroma.
Before building a fire at the centre of the tipi, install wooden
poles horizontally at about shoulder height over the fire.
Suspend the goose by its string from the wooden poles over the fire.
Place a stainless steel bowl or tray below the goose to catch the
drippings.
Roast, turning occasionally, until the goose is thoroughly cooked,
about three hours. Try hanging it with the breast side down for the
first two hours, then turn to cook the other side for the final
hour.
