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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