Title: Savory Wild Goose Stew
Categories: Soup Poultry
Yield: 10 Servings

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

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 Re-typed with permission for you by Fred Goslin in Watertown NY on Cyberealm Bbs. Home of KookNet at (315) 786-1120

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