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Goose Stew

1 Wild goose
3 tablespoons Butter
3 cups Water
2 Onions -- sliced
Poultry seasoning -- to taste
2 cups Chopped celery ribs with leaves
1/2 cup Cooked wild rice

Preheat oven to 350 degrees.
Place goose in kettle with water, poultry seasoning and celery. Cover and simmer for 1 1/2 hours. Reserve broth and place in refrigerator. Debone the goose. Saute the onions and celery in butter. Stir in reserved, degreased broth. Cover and simmer 5 minutes. In large kettle, combine goose, cooked rice, celery and onions. Serve when heated.
This recipe yields 6 servings.

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