Savory Wild Goose Stew

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 t Sweet basil

1 t 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 375? for 2 hours... 3) Reduce heat to 275?, 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