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2 Geese; cut up
2 tb Salt
1 md Onion
2 Celery stalks
4 Garlic cloves
3/4 c Bacon grease or lard or cooking oil
3/4 c Flour
To Roux, Add
1 3/4 c Chopped onions - (about 1 medium onion)
1 1/4 c Chopped bell pepper - (about 2 bell peppers)
1 1/4 c Chopped celery stalks - (about 4 celery stalks)
1 tb Minced garlic
3 qt Hot goose stock; strained
1 tb Salt
1/2 tb Each red and black pepper
1 tb Tabasco
2 tb Chopped parsley
Reserved cut-up goose meat
1 lb Sausage - cut into small rounds
14 To 24 md. oysters; shucked
Serve Over Rice
Chopped green onions
To make the stock, cut up geese and place them in a very large pot; cover with water. Add 2 tb. salt, 1 medium onion, 2 celery stalks and 4 garlic cloves. Bring to a boil; simmer 1 hour and 20 minutes. Remove geese; let cool. Debone meat, cutting meat into bite-size pieces. Return bones and skin to pot and simmer 30 minutes. Strain stock, reserving 3 quarts.
To make roux, use a cast iron skillet and add bacon grease. Sift in small portions of the flour until you've added the whole amount. Do this at medium heat, stirring constantly (constant stirring is _very important_, you will ruin the roux if you don't do this!), until the mixture is the color of a dark penny. This will take 15 to 45 minutes. To the roux, add 1 3/4 c. chopped onions, 1 1/4 c. each chopped bell pepper and celery, and 1 tb. minced garlic. Saute vegetables in roux until tender.
To very large pot, add hot stock and roux. Bring to a boil and then add 1 tb. salt, 1/2 tb. each red and black pepper, 1 tb. Tabasco and 2 tb. chopped parsley. Simmer one hour.
Add cut up goose and sausage. Simmer 45 minutes. Add shucked oysters; simmer 10 minutes.
Serve over rice and garnish with chopped green onions.
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