Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Savory Wild Goose Stew
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- #67174
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
3 geese, boned & cubed
1/2 cup flour
1/2 cup oil
2 envelopes onion soup mix
5 carrots, quartered
4 celery stalks, chopped
8 small onions
2 cups frozen green beans
8 ounces fresh mushrooms, sliced
1 teaspoon sweet basil
1 teaspoon tarragon
2 cloves garlic, crushed
2 bay leaves
6 large potatoes, peeled & quartered
Greek seasoning to taste
directions
Rinse goose meat and pat dry, then coat with a mixture of flour, and salt and pepper to taste. Brown in oil in a skillet.
Place in large roaster and add water to cover, and the remaining ingredients except potatoes.
Bake at 375 degrees F for 2 hours. Reduce heat to 275 degrees F, add the potatoes and bake an additional hour or until goose is tender.
Thicken sauce if desired, remove bay leaves, and serve.
added by
jamiek18
nutrition data
Nutritional data has not been calculated yet.
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