Canadian Goose

Pat the Canadian goose dry with paper towels, then season generously inside and out with salt.

Roughly chop the onion and celery, keeping them in large pieces for easy removal later.

Stuff the cavity of the goose with the chopped onion and celery.

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat until hot, then place the goose breast-side down and sear until the skin is golden and rendered of fat, about 8–10 minutes.

Turn the goose breast-side up and continue searing the other sides until browned, about 5 minutes total.

Pour off excess fat from the pot, leaving about 2 tablespoons to coat the bottom.

Pour the red wine and beef broth into the pot around the goose, then sprinkle the tarragon and thyme over and around the bird.

Cover the pot with a tight-fitting lid and reduce heat to medium-low, then braise the goose for approximately 100–110 minutes, turning it halfway through cooking.

Transfer the cooked goose to a cutting board and let rest for 10 minutes, then carve into serving pieces.

Strain the braising liquid through a fine-mesh sieve, pressing on the vegetables to extract their flavor, then discard the solids and serve the sauce alongside the carved goose.