| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Greek |
Cyberealm, Wild game, Kooknet |
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° for 2 hours... 3) Reduce heat to 275°, 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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