| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Greek | Soups/stews, Poultry | 10 | Servings |
INGREDIENTS
| 3 | Geese [boned & cubed] | |
| 1/2 | c | Flour |
| 1/2 | c | Oil |
| 2 | (envelopes) onion soup mix | |
| 5 | Carrots [quartered] | |
| 4 | Celery stalks [chopped] | |
| 8 | sm | Onions |
| 2 | c | Frozen green beans |
| 8 | oz | Fresh mushrooms [sliced] |
| 1 | ts | Sweet basil |
| 1 | ts | Tarragon |
| 2 | (cloves) Garlic [crushed] | |
| 2 | Bay leaves | |
| 6 | lg | Potatoes [peeled & quartered |
| Cavendars Greek seasoning to | ||
| Taste |
INSTRUCTIONS
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 375=F8 for 2 hours... 3) Reduce heat to 275=F8, 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 Posted to MM-Recipes Digest by "Fred Goslin" <fjgoslin@northnet.org> on Sep 9, 1998
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