Hunter's Wild Goose Delight

1 wild goose

1/2 cup teriyaki sauce

1/2 cup Italian dressing

1/2 cup white wine

1 tablespoon Worcestershire sauce

2 large or 3 small onions

1 can mushroom soup

1 can chicken broth

8 strips bacon

crushed red pepper

crushed black pepper

onion salt

poultry seasoning

lemon pepper

Morton's Nature Seasonings

1 plastic bag

1 Reynolds baking bag

potatoes, optional

Soak goose in cold water for two hours, changing water frequently, until water is clear.

Remove goose from water and drain. Rub inside with crushed red and black pepper and onion salt. Rub outside of goose with Morton's nature seasonings, lemon pepper or any other spices you prefer.

Prepare marinade of teriyaki sauce, Italian dressing, white wine and Worcestershire sauce. Place goose in plastic bag and pour in marinade mixture. Seal and place in refrigerator for 24 hours, turning often.

The next day (save marinade), place onions and undiluted soup in body cavity. Cover goose breast with strips of thick bacon. Put goose in "oven baking bag" pour in marinade with undiluted chicken broth and seal bag.

Place oven baking bag in a baking pan and put in a preheated 325 degree oven. Goose should cook from two and a half to three hours. After two hours, check for tenderness. If starting to get tender, break open top of bag and check every ten minutes, basting with juices. When tender, remove from oven and continuing to ladle juices over goose while cooling. Serve marinade as a sauce.

Serve boiled potatoes on the side and use the sauce as gravy.

Copyright 1998-2014 Stephen Ricciardelli