Yield: 10 servings
Measure | Ingredient |
---|---|
3 \N | Geese [boned & cubed] |
½ cup | Flour |
½ cup | Oil |
2 \N | (envelopes) onion soup mix |
5 \N | Carrots [quartered] |
4 \N | Celery stalks [chopped] |
8 smalls | Onions |
2 cups | Frozen green beans |
8 ounces | Fresh mushrooms [sliced] |
1 teaspoon | Sweet basil |
1 teaspoon | Tarragon |
2 \N | (cloves) Garlic [crushed] |
2 \N | Bay leaves |
6 larges | Potatoes [peeled & quartered |
\N \N | Cavendars Greek seasoning to |
\N \N | 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 remaining ingredients except potatoes... Bake at 375ø for 2 hours... 3) Reduce heat to 275ø, 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