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Baked Goose

1 goose
1 c flour
3/4 c olive oil
2 large onions, chopped
2 cloves garlic, minced
1 can cream of mushroom soup
3 cups Sauterne wine
dash cayenne pepper
juice of 1 lemon
1 bay leaf
1 tablespoon Worestershire
1 turnip, peeled
1/2 cup fresh parsley
3 cups water
vinegar

1/4 vinegar
3/4 water

If goose is wild, marinate in a solution of 1/4 vinegar and 3/4
water, enough to cover goose, for 4 to 12 hours. If domestic marinate
in this solution 1 to 3 hours. Remove the goose from marinate
solution and wash real well with cold water. Drain well and salt
and pepper with red cayenne pepper.

Place turnip inside goose. Brown flour slowly, over low fire, in
olive in roaster until brown, add onions, parsley. Stir for 2 or
3 minutes. Add 3 cups water, garlic, wine, mushroom soup, lemon
juice, worestershire and bay leaf (on toothpicks to removed after
1 hour of cooking). Place goose on rack and place in roaster, cover
and baste occasionally. Add water if necessary. Add salt and pepper
to gravy if needed.

Cook in 375 degree oven 2 hours, removing cover to brown if need.

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