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Email to Master Chef Don F. Easley Jr.      

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    Wild Goose with Mushrooms and Sour Cream

    Source of Recipe

    Master Chef Don Easley

    List of Ingredients

    5 to 8lb goose
    ~ 1 1/2 stalks celery, chopped
    ~ 1 medium onion, chopped
    1 carrot, chopped
    1 can (4oz) mushrooms
    1 cup sour cream
    4 tbsp flour
    1 1/4 tsp salt
    1/2 tsp rosemary
    1/4 tsp thyme
    garlic salt
    fat sufficient for browning


    Wash and dry goose inside and out. Cut off neck and wing tips, save.
    Season inside and outside with garlic salt and paprika.
    Place on a rack in a shallow baking pan and bake uncovered at 325 degrees for 1 hour or until browned and fat has cooked off.
    While goose is baking, simmer giblets, neck and wing tips in enough water to cover them.
    Brown celery, carrots, and onion in fat until soft and brown.
    Stir in 2tbsp flour, liquid from giblets (1 cup stock),rosemary, thyme, and salt.
    Stir remaining 2 tbsp flour into sour cream to keep it from curdling while baking.
    Blend into the gravy mixture.
    Remove goose from the shallow pan and place into a roasting pan.
    Pour gravy and drained mushrooms over it.
    Cover and roast 2 hours or until tender.




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