April 10, 2010

Bayou Roast Goose

1 wild goose (about 8 lb), giblets reserved.
Garlic salt, to taste.
Paprika, to taste.
1 carrot, chopped.
1 ½ celery ribs, chopped.
1 ¼ teaspoon of salt.
1 medium onion, chopped.
4 tablespoons of flour.
1 cup of sour cream.
4 oz of canned mushrooms.

Using paper towels, wipe the goose as dry as possible inside and out.

Season the goose with garlic salt and paprika.

Put on a rack in a shallow baking pan and roast, uncovered, at 325°F (160°C) for 60 minutes, or until goose is browned and fat is rendered.

Pour off theliquid fat, reserving 3 tablespoons.

Meanwhile, simmer goose giblets, neck, and wing tips in water to cover with carrot, celery, and 1 teaspoon of salt.

In the reserved 3 tablespoons of goose fat, cook the chopped onion until soft and yellow; stir in the 2 tablespoons of the flour, then blend in liquid from the giblets. If necessary, add water to make 1 cup.

Stir the remaining 2 tablespoons of flour into the sour cream and then blend into gravy; season with remaining salt.

Put the goose back in roaster and pour gravy and mushrooms over it.

Cover roaster and roast for another 2 hours.

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