Category : Poultry
Author : 38
Hits : 1923
Date : 14/07/2002
1 wild Canadian gooseSalt, pepper, cinnamon3/4 cup red wine vinegar1/2 cup peanut oil3/4 cup cooking sherry
Sprinkle salt, pepper, and cinnamon over entire goose. Rub into skin. Combine vinegar, oil, and sherry. Pour over goose with breast down. Bake 40 minutes at 450 degrees with top on roasting pan. Take top off; broil 8 minutes. Turn goose breast side up and broil 8 minutes.SAUCE: Pour off oil, add flour to make a very thin sauce. Pour over thinly sliced goose.
Celery Root Uses and Availability
Also called apio and celeriac, celery root can be eaten raw, cooked, used in soups, stews and salads.
Good quality celery root will be very firm (...)
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