Bayou Roast Goose Recipe - Cooking Index
Bayou Roast Goose Recipe - Cooking Index
| 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 | 6.3ml | Salt |
| 1 | Onion - chopped | |
| 4 tablespoons | 60ml | Flour |
| 1 cup | 237ml | Sour cream |
| 4 oz | 113g | Canned mushrooms |
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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