Baked goose

Yield: 1 goose

Measure Ingredient
1 each Goose
1 cup Flour
¾ cup Olive oil
2 eaches Lg onions chopped
2 \N 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
\N \N Vinegar
\N \N Marinate (see directions)
¼ \N Vinegar
¾ \N Water

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

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