Wild Goose in Grape Sauce

2 geese

garlic salt


salt pork slices

1-1/2 stalks celery, chopped

1 carrot, chopped

1 onion, chopped

fat sufficient for browning

2 - 4 tablespoons flour

1/2 teaspoon rosemary

1/4 teaspoon thyme

1-1/2 teaspoons salt

1/2 - 1 cup grape jelly

fresh mushrooms

Season geese inside and out with garlic, salt and paprika. Cover with salt pork slices. Place on rack in shallow pan. Roast uncovered one and a half hours until fat has cooked off. Drain fat and use to brown celery, carrots, and onion until soft and golden. Stir in flour, then blend in drippings and seasonings. Add grape jelly and mushrooms. Slice off all meat and immerse in grape gravy. Simmer for one and a half hours.

Copyright 1998-2014 Stephen Ricciardelli