Instructions
- Preheat oven to 325°F (160°C).
- Pat the Goose dry with paper towels. Rub all over with Olive Oil, Salt, and Black Pepper.
- Place the Goose in a roasting pan and roast for 2-2.5 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
- While the Goose is roasting, prepare the Cherry Reduction. In a saucepan, combine Cherry Juice, Red Wine Vinegar, and Brown Sugar. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the sauce has thickened slightly.
- Stir in Butter into the Cherry Reduction just before serving.
- Let the Goose rest for 10 minutes before carving and serving with the Cherry Reduction.
