Savory wild goose stew

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

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