Title: Baked Goose
Categories: Entree Poultry Game Vegetable Mushroom
Yield: 1 Goose

1		Goose
1	c	Flour
3/4	c	Olive oil
2		Lg onions chopped
2		Cloves garlic minced
1	cn	Cream of mushroom soup
3	c	Sauterne wine
1	ds	Cayenne pepper
1		Lemon,juice of
1		Bay leaf
1	tb	Worestershire
1		Turnip,peeled whole
1/2	c	Parsley (fresh)
3	c	Water
		Vinegar
		Marinate (see directions)
1/4		Vinegar
3/4		Water

If goose is wild,marinate in a solution of 1/4 vinegar & 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 & wash real well with cold water. Drain well & Salt & pepper with red Cayanne 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 & bay leaf (on toothpicks to removed after 1 hour of cooking). Place goose on rack & place in roaster, cover & baste occasionally. Add water if necessary. Add salt & pepper to gravy if needed. Cook in 375 degree oven 2 hours, removing cover to brown if need.

Source: THE JUSTIN WILSON COOK BOOK : ISBN # 0-88289-019-0 Typos By BUD WALL

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