Goose stew

[Carl Guffey]

<font size="3" face="georgia,palatino">It's that time of year again. This is a really good recipe for a bunch of meat if you have it. But it will serve four quite amply.</font></p>

<font size="3" face="Georgia">2 goose breast's (four pieces)</font></p>

<font size="3" face="Georgia">16 oz. whole kernel corn</font></p>

<font size="3" face="Georgia">15 oz. black beans</font></p>

<font size="3" face="Georgia">30 oz. whole potatoes</font></p>

<font size="3" face="Georgia">29 oz. mixed vegetables</font></p>

<font size="3" face="Georgia">4 oz. whole mushrooms</font></p>

<font size="3" face="Georgia">3 tsp. garlic powder</font></p>

<font size="3" face="Georgia">salt and pepper to taste</font></p><font size="3" face="Georgia"><font size="3" face="Georgia">

<font size="3" face="Georgia">Prepare fresh goose breasts. First wash and then brine them for 24 hrs. replacing water at least three times. After brining, pat breasts dry and cut into 1 inch chunks, coat with a solution of olive oil, salt, pepper and garlic. Thenrefrigerate for 24 hrs. in a closed container.</font></p>

<font size="3" face="Georgia">Add goose pieces, all vegetables, and enough water to cover in a large crock pot. Cook on high for 8 to 9 hrs. Serve with bread of your choice. Either biscuits or garlic bread.</font></p></font></font>

 

[shrtfysh]

Sounds yummy! emoHungry You wrote that you cooked it on high for 8-9 hours. Most of my recipes say to cook on low when cooking that long. Did you use high the whole time?

 

[Carl Guffey]

<font size="3" face="georgia,palatino">Yes, I used high for the entire time. The elixer was lightly boiling when I came in. All was good though as it had not over cooked at all. There is lots of juice from and with the veggies. I will probably turn it down a notch the next time to see if there is any diffference.</font>

 

[shrtfysh]

I'll bet it smelled delicious when you walked in too. emoHungry