Baked goose
1 goose
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Goose |
| 1 | cup | Flour |
| ¾ | cup | Olive oil |
| 2 | eaches | Lg onions chopped |
| 2 | Cloves garlic minced | |
| 1 | can | Cream of mushroom soup |
| 3 | cups | Sauterne wine |
| 1 | dash | Cayenne pepper |
| 1 | each | Lemon,juice of |
| 1 | each | Bay leaf |
| 1 | tablespoon | Worestershire |
| 1 | each | Turnip,peeled whole |
| ½ | cup | Parsley (fresh) |
| 3 | cups | Water |
| Vinegar | ||
| Marinate (see directions) | ||
| ¼ | Vinegar | |
| ¾ | Water | |
Directions
If goose is wild,marinate in a solution of ¼ vinegar & ¾ water, enough to cover goose, for 4 to 12 hours. If domestic marinate in this solution 1 to 3 hours. Remove the goose from marinate solution & wash real well with cold water. Drain well & Salt & pepper with red Cayanne pepper.
Place turnip inside goose. Brown flour slowly, over low fire, in olive in roaster until brown, add onions, parsley. Stir for 2 or 3 minutes. Add 3 cups water, garlic, wine, mushroom soup, lemon juice, worestershire & bay leaf (on toothpicks to removed after 1 hour of cooking). Place goose on rack & place in roaster, cover & baste occasionally. Add water if necessary. Add salt & pepper to gravy if needed.
Cook in 375 degree oven 2 hours, removing cover to brown if need.
Source: THE JUSTIN WILSON COOK BOOK : ISBN # 0-88289-019-0 Typos By BUD WALL Submitted By MAHLON WALL On 12-15-94