Recipe - Savory Wild Goose Stew

3 Geese [boned & cubed]
One half cup Flour
One half cup Oil
2 (envelopes) onion soup mix
5 Carrots [quartered]
4 Celery stalks [chopped]
8 small Onions
2 cup Frozen green beans
8 ounce Fresh mushrooms [ cut or sliced up ]
1 teaspoon Sweet basil
1 teaspoon Tarragon
2 (cloves) Garlic [crushed]
2 Bay leaves
6 lg Potatoes [peeled & quartered
Cavendars Greek seasoning to
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
Retyped with permission for you by Fred Goslin in Watertown NY on
Cyberealm Bbs. Home of KookNet at (315) 7861120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini