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Goose In Gravy

2 cups Leftover goose or beef gravy
1/2 cup Dry white wine or sherry
1 tablespoon Worcestershire sauce
1 cup Sliced mushrooms
1 small Onion -- finely chopped
2 tablespoons Butter or margarine
4 cups Sliced cooked goose
1 1/2 teaspoons Lemon juice
Salt -- to taste
Freshly-ground black pepper -- to taste
Hot cooked wild rice

In medium saucepan, heat gravy over medium heat until bubbly, stirring occasionally. Stir in white wine and Worcestershire sauce; set aside.
In medium skillet, cook and stir mushrooms and onion in butter over medium heat until onion is tender. Add to gravy mixture. Stir in goose and lemon juice; salt and pepper to taste. Cook over medium-low heat, stirring occasionally, until meat is heated through (about 5 minutes). Serve over cooked wild rice.

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