Bill Parkerson --- Wild Goose a la Moutarde
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Libby’s uncle Bill Parkerson is a fine hunter. While Bill’s recipes for Wild Goose à la Moutarde and Fish with Mango-Habanero Mojo may require that the newlyweds take their uncle on a hunting or fishing expedition, his recipe for Angel Hair with Asparagus and Tomatoes is a bit tamer!
Ingredients for Wild Goose à la Moutarde:
© 1 wild (that means you have to gun it!) goose (6-8 pounds)
© 1 bottle dry white wine
© 6 stalks celery, cut in 2" pieces
© 2 large onions, quartered
© 4 cloves garlic, crushed
© 4 carrots, cut in large chunks
© 1 jar (7-8 ounces) Dijon mustard
© 1 package herbed bread crumbs
Directions:
Place goose in deep casserole dish and add wine and enough water to cover bird. Add celery, onions, garlic, carrots, salt and pepper.
Boil goose until tender, approximately 20-30 min. Remove foam that has risen.
Strain broth. Reserve vegetables and 1 cup liquid. Add vegetables and half of liquid to roasting pan.
Bake 1 hr. at 350°, basting from time to time with remaining broth. Remove from oven and cool. Brush entire bird with mustard and dust with bread crumbs. Return to oven.
Bake for 15 min. or until bread crumbs are browned. Serve goose hot or cold.
Ingredients for Wild Goose à la Moutarde:
© 1 wild (that means you have to gun it!) goose (6-8 pounds)
© 1 bottle dry white wine
© 6 stalks celery, cut in 2" pieces
© 2 large onions, quartered
© 4 cloves garlic, crushed
© 4 carrots, cut in large chunks
© 1 jar (7-8 ounces) Dijon mustard
© 1 package herbed bread crumbs
Directions:
Place goose in deep casserole dish and add wine and enough water to cover bird. Add celery, onions, garlic, carrots, salt and pepper.
Boil goose until tender, approximately 20-30 min. Remove foam that has risen.
Strain broth. Reserve vegetables and 1 cup liquid. Add vegetables and half of liquid to roasting pan.
Bake 1 hr. at 350°, basting from time to time with remaining broth. Remove from oven and cool. Brush entire bird with mustard and dust with bread crumbs. Return to oven.
Bake for 15 min. or until bread crumbs are browned. Serve goose hot or cold.