ROAST GOOSE WITH HOT PEPPERS

1 cleaned goose
salt & pepper
powder ginger
onions celery
bay leaves
hot louisiana peppers
garlic
1 large can tomato juice

Rub goose inside and out with pepper, salt and ginger. Then stuff with one large onion-quartered. 1 stalk celery and leaves-cut up. 1 bay leaf, 1 or 2 hot peppers, and 1 clove of garlic. Place breast down in a roasting pan and pour 1 large can of tomato juice over goose. Roast uncovered about 3 to 4 hours at 350 degrees, basting often. The last 30 minutes, turn breast side up and continue basting until brown.

BUDWEISER POACHED GOOSE

2 leeks (whites only)
2 celery hearts
1 large carrot
1 sprig of thyme
1 laurel leaf
4 small bottles budweiser beer

Tie leeks, celery, carrot, thyme and laurel leaf with a string and cook in beer at low heat for 1 hour. Remove bouquet. Reserve liquid.

1 double breast goose

Poach goose breast in the flavoured beer for 30 minutes or until cooked. Add a little water, if necessary, to cover breast. Remove from beer when done and keep warm. Reserve liquid.

1 c. carrots
1 c. leeks
1 c. celery
1 c. 35% cream

Cut vegetable in julienne (fine) strips. Poach vegetables lightly in reserved beer liquid, keeping them crunchy. Remove vegetables with slotted spoon. Measure out 2 c. of the beer liquid and boil slightly. Add cream. Stir until creamy and heated through but do not boil. Slice breast meat, arrange on plates and nap with sauce. Garnish with vegetables.

FRIED GOOSE AND ONIONS

(This is excellent recipe for hunters in camp)

1 goose cleaned
1 or 2 large onions
½ tsp. Garlic salt
flour, salt and pepper

Bone and slice breast of goose into ¼ inch slices. Cut legs and thighs from back of goose. Save back for cooking at a later time. For instance, boil for stock for baked goose. Salt and Pepper and sprinkle with garlic salt and roll in flour. Place in frying pan with onions in ½ inch shortening or cooking oil and brown. Cover with water and simmer for 1 ½ to 2 hours or until tender. Thicken broth for gravy with flour. Serve over rice and mashed potatoes.

Linda Havorka-Smith
Fort Worth, Texas