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Bayou Roast Goose

Serves: 6 people

Recipe Ingredients

1   Wild goose - (6- to 8-lbs) - giblets reserved
  Garlic salt - to taste
  Paprika - to taste
1   Carrot - chopped
1 1/2   Celery ribs - chopped
1 1/4 teaspoons 6.3mlSalt
1   Onion - chopped
4 tablespoons 60mlFlour
1 cup 237mlSour cream
4 oz 113gCanned mushrooms

Recipe Instructions

Wipe goose as dry as possible inside and out with paper towels. Season with garlic salt and paprika. Put on a rack in a shallow baking pan and roast, uncovered, at 325 degrees for 1 hour, or until goose is browned and fat is rendered. Pour off liquid fat, reserving 3 tablespoons. Meanwhile, simmer goose giblets, neck, and wing tips in water to cover with carrot, celery, and 1 teaspoon salt. In reserved 3 tablespoons of goose fat cook the onion soft and yellow; stir in 2 tablespoons of the flour, then blend in liquid from the giblets. If necessary, add water to make 1 cup. Stir remaining 2 tablespoons flour into sour cream and then blend into gravy; season with remaining salt, or to taste. Put goose back in roaster and pour gravy and mushrooms over it. Cover roaster and roast for another 2 hours.

This recipe yields 6 to 8 servings.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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