Savory Wild Goose Stewgoose 3 geese [boned & cubed] 1/2 cup flour 1/2 cup oil 2 (envelopes) onion soup mix 5 carrots [quartered] 4 celery stalks [chopped] 8 small onions 2 cup frozen green beans 8 oz fresh mushrooms [sliced] 1 teaspoon sweet basil 1 teaspoon tarragon 2 (cloves) garlic [crushed] 2 bay leaves 6 large potatoes [peeled & quartered 1 cavendars greek seasoning to 1 taste 1) Rinse goose meat and pat dry, then coat with a mixture of flour= , and salt & pepper to taste. Brown in oil in a skillet... 2) Place in large roaster and add water to cover, and the remainin= g ingredients except potatoes... Bake at 375=F8 for 2 hours... 3) Reduce heat to 275=F8, add the potatoes and bake an additional = hour or `til goose is tender... 4) Thicken sauce if desired, remove bay leaves, and serve... Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook Re-typed with permission for you by Fred Goslin in Watertown NY on Cyberealm Bbs. Home of KookNet at (315) 786-1120 |
