James's Goose Gumbo
1 x Wild goose
1 1/2 x Onions chopped
2 x Celery stalks chopped
2 x Bell peppers chopped
1 bn Green onion chopped
Seasonings to taste
Hot steamed rice
Method :
Season the goose inside and out (rubbing all over). Stuff the goose with celery,
onions, and bell peppers. Bake at 350 degrees until meat is tender. (Check
periodically.)
Make the perfect roux. Add 4 1/2 quarts water to roux and bring to a boil.
Remove all vegetables from the goose and cut up the vegetables and goose. Add
the goose and vegetables to the roux. Add the seasonings and let simmer for 1
1/2 hours. Add the chopped green onions, be sure to add the tops, add 20 minutes
before serving. Serve with steamed rice.