Baked Goose

1 Goose
1 c Flour
3/4 c Olive oil
2 Lg onions chopped
2 Cloves garlic minced
1 cn Cream of mushroom soup
3 c Sauterne wine
1 ds Cayenne pepper
1 Lemon,juice of
1 Bay leaf
1 tb Worestershire
1 Turnip,peeled whole
1/2 c Parsley (fresh)
3 c Water
Vinegar

Marinate (see directions)
1/4 Vinegar
3/4 Water

If goose is wild,marinate in a solution of 1/4 vinegar & 3/4 water, enough to cover goose, for 4 to 12 hours. If domestic marinate in this solution 1 to 3 hours. Remove the goose from marinate solution & wash real well with cold water. Drain well & Salt & pepper with red Cayanne pepper.

Place turnip inside goose. Brown flour slowly, over low fire, in olive in roaster until brown, add onions, parsley. Stir for 2 or 3 minutes. Add 3 cups water, garlic, wine, mushroom soup, lemon juice, worestershire & bay leaf (on toothpicks to removed after 1 hour of cooking). Place goose on rack & place in roaster, cover & baste occasionally. Add water if necessary. Add salt & pepper to gravy if needed.

Cook in 375 degree oven 2 hours, removing cover to brown if need.

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