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BAYOU ROAST GOOSE




Source of Recipe


the web


List of 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 teaspoon Salt
1 Onion, chopped
4 Tablespoons Flour
1 cup Sour cream
4 ounces canned mushrooms


Recipe



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.