Post by April B. on Feb 21, 2003 11:56:38 GMT -6
Marinated Wild Goose
1 snow goose
crushed red pepper
crushed black pepper
onion salt
lemon pepper
2 tsp. poultry seasoning
1/2 cup teriyaki sauce
1/2 cup Italian dressing
1/2 cup white wine
1 tbsp. Worcestershire sauce
2 large onions
1 can mushroom soup
1 can chicken broth
8 strips bacon
Rub inside of goose with peppers and onion salt.
Rub outside with lemon pepper.
Combine teriyaki, dressing, wine, Worcestershire and poultry seasoning and pour over goose in a heavy plastic bag.
Seal and refrigerate for 24 hours, turning several times.
Remove goose from bag.
Place onions and soup in body cavity.
Cover breast with bacon.
Place in oven baking bag with marinade and chicken broth, seal bag and bake at 325 degrees for two hours.
Open top of bag and cook until tender, basting every 10 minutes with marinade.
Serve with marinade as souce.
1 snow goose
crushed red pepper
crushed black pepper
onion salt
lemon pepper
2 tsp. poultry seasoning
1/2 cup teriyaki sauce
1/2 cup Italian dressing
1/2 cup white wine
1 tbsp. Worcestershire sauce
2 large onions
1 can mushroom soup
1 can chicken broth
8 strips bacon
Rub inside of goose with peppers and onion salt.
Rub outside with lemon pepper.
Combine teriyaki, dressing, wine, Worcestershire and poultry seasoning and pour over goose in a heavy plastic bag.
Seal and refrigerate for 24 hours, turning several times.
Remove goose from bag.
Place onions and soup in body cavity.
Cover breast with bacon.
Place in oven baking bag with marinade and chicken broth, seal bag and bake at 325 degrees for two hours.
Open top of bag and cook until tender, basting every 10 minutes with marinade.
Serve with marinade as souce.
