Savory wild goose stew
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Geese [boned & cubed] | |
| ½ | cup | Flour |
| ½ | cup | Oil |
| 2 | (envelopes) onion soup mix | |
| 5 | Carrots [quartered] | |
| 4 | Celery stalks [chopped] | |
| 8 | smalls | Onions |
| 2 | cups | Frozen green beans |
| 8 | ounces | Fresh mushrooms [sliced] |
| 1 | teaspoon | Sweet basil |
| 1 | teaspoon | Tarragon |
| 2 | (cloves) Garlic [crushed] | |
| 2 | Bay leaves | |
| 6 | larges | Potatoes [peeled & quartered |
| Cavendars Greek seasoning to | ||
| Taste | ||
Directions
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