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Savory Wild Goose Stew
3 geese, boned and 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 and quartered
Cavendars Greek seasoning to taste
Rinse goose meat and pat dry, then coat with a mixture of flour,
and salt and pepper to taste. Brown in oil in a skillet. Place in
large roaster and add water to cover, and the remaining ingredients
except potatoes. Bake at 375 degrees for 2 hours. Reduce heat to
275 degrees, add the potatoes and bake an additional hour or `til
goose is tender. Thicken sauce if desired, remove bay leaves, and
serve.
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Goose Stew