Title: Pot Roast Geese
Categories: Game Poultry
Yield: 1 Servings

1		Goose
		Some onions and garlic
		Salt, pepper
		Worcestershire sauce
		Oil
		Chopped onions, garlic,
		Celery

Finely chop up some onions and garlic. About as small as you can. Season it with salt, pepper and whistacher (how do you spell that!) sauce. Make slits in the front of the goose breast next to the wishbone down the length of the breast. Stuff the onions and garlic mixture into the slits.

Place enough oil in the pot you plan to pot roast the goose so that the oil is about 1/4&; deep. Bring the oil to heat then place the goose in the oil and sear it all around. This will help keep the moisture in the goose.

Once the goose is seared remove from the oil and then add coarsely chopped onions, garlic, celery (and anything else you would like in the gravy) to the oil. Saute the vegetables for a while. Once the onions start to soften and turn clean, replace the goose and add water. Once the water starts to boil, reduce heat to low and cover.

Every 20 minutes or so, check on the goose. Add water often and baste the goose every time. Also turn goose every other basting.

Slow wet heat is very important to how this dish will turn out. Do not add too much water at first and DO NOT LET WATER BOIL OUT. Keep adding a little water every so often.

How long will it take to cook. A long time (3 hours or more)! The goose will be done when you can stick a fork into the breast and flake the meat out.

Well worth the cooking time (IMO)!!!

Ron Guidry rguidry@relay.nswc.navy.mil rec.hunting

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