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Goose
Wild Duck and Goose Gumbo
Roux:
2/3 cup oil
2/3 cup flour
2 cups onion, chopped
1 cup celery, chopped
½ cup green pepper, chopped
3 cloves garlic, minced
4 to 5 wild ducks or 2 geese
You may want to add 1 lb. hot smoked link sausage, sliced ¼ inch thick.
Cook first pour off grease then blot with paper towel before adding to gumbo
with the green onions and parsley.
Make a Roux:
Mix 2/3 cups flour together in a 4-cup measuring cup. Microwave uncovered on
high for 6 minutes. Stir, then microwave again for 1 minute. Mixture should
be a rich, dark brown color. Add 2 cups onion, chopped, 1-cup celery, chopped, ½ cup
green bell pepper, chopped, and 3 cloves garlic, minced. Return to microwave
for 3 minutes on high.
Pour Roux with vegetables into a large gumbo pot. Add 5-6 quarts of water.
Cut up 4 to 5 wild ducks or 2 wild geese into bite-size pieces. Leave leg bones
with meat on them and place in pot. Add salt, black pepper and red pepper to
taste. Cook together 3 to 4 hours until meat is tender. Add 1 cup green onions,
chopped and 1-cup parsley, chopped. Cook 15 more minutes. Serve in bowls with
a scoop of cooked rice and a sprinkle of file’ to taste. Pass the Tabasco.
Enjoy!
Joyce Abraham Buttross
Lake Charles, Louisiana
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Snow Goose En Orange Juice
1 snow goose, skinned, half breast, and quarter legs. Cook 30-40 minutes in
pressure cooker with 1 small can frozen orange juice. Thicken sauce remaining
with “Argo”. Alternate method, same as above in crock-pot for 1½-2
hours. Serve with rice and remaining sauce.
Ken Sarason
Greenville, Mississippi
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Roasted Goose
Salt and pepper goose to taste.
Into cavity of goose insert:
1 medium onion, quartered
1 medium potato, quartered
2 medium carrots, cut into and halved
1 small sweet potato, quartered
Note: You may insert more or less of the above according to the size
of the goose. Take the bacon drippings and rub onto the skin of the goose.
Cover and bake at 350 degrees until done, approximately 1 to 2 hours, depending
on the size.
Trisha Havard
Lucedale, Mississippi
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