Text 29795, 86 rader
Skriven 2009-10-13 07:14:00 av Dave Drum (1:124/311)
     Kommentar till en text av RUTH HANSCHKA
Ärende: Re: Wild Turkeys
========================
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 -> But, as a guy in Eureka, IL proved ... you can lasso one or more
 -> and bop them with a club. Especially in your own yard.  Bv)=

 RH> Sounds good to me!  Then again, you'd probably have to stew the thing.
 RH> Those things are tough.

You don't cook much game, do you?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Quebec-style Roast Goose
 Categories: Game, Poultry, Stuffing, Wine
      Yield: 7 servings
 
     10 sl White Bread
      1 c  Dried currants
      4 lg Apples; peeled, sliced
      1 tb Dried thyme
      4 tb Melted butter
      1 tb Oil
     10 lb Goose
      1 lg Onion; chopped 
      1 lg Carrot; chopped 
      1    Rib celery; chopped 
      1 cl Garlic; minced
      1    Bay leaf
      3    Whole cloves
      1    Sprig fresh thyme
      1    Sprig fresh marjoram
    1/4 c  White wine
      1 ts Tomato paste
     10 oz can chicken bouillon
 
  Make stuffing by combining bread, currants, apples,
  thyme, salt, pepper and melted butter.

  Stuff, truss and tie goose. Prick bird all over with
  fork. Heat oil in roasting pan on top of stove, brown
  goose lightly on all sides, then drain off pan drippings.

  Set goose breast side up, add a little water, cover
  and roast at 375øF for one hour.

  Combine chopped onion, carrot, celery, the garlic, bay
  leaf, cloves, thyme and marjoram. Discard fat from
  roasting pan*, add vegetable mixture and continue
  roasting uncovered 20 - 25 minutes per pound (three to
  four hours in all) draining off fat at intervals and
  adding more water as required.

  Transfer cooked goose to platter and keep warm. Skim
  off remaining fat in pan and heat dripping and vegetables
  on top of stove until mixture is reduced. Then stir in
  white wine, tomato paste and chicken bouillon.

  Simmer for 10 - 15 minutes, then strain gravy. A little
  cornstarch mixed with water may be blended in to thicken
  gravy, if desired.

  Serve goose with gravy, applesauce, mashed potatoes and
  braised cabbage.

  Makes six to eight servings.

  From The Gazette 90/12/19.

  * Reserve goose fat (grease) for other uses.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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