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| | | Wild Goose Fillet | Favorite of Mark Sykes Castalia, Ohio
| | Course: | Main Entrée | | Servings: | 4-6 | |
Ingredients & Instructions:
Goose breast and legs
Bacon grease
1 medium onion
1 can cream of mushroom soup
1 can cram of celery soup
½ cup white wine
1 cup sliced fresh mushrooms for topping
Fillet breast and legs. Fry in bacon grease. Cover with sliced onions. Mix together ingredients and pour over goose. Cover and simmer 1 ½ hours or until done. Add about 1 cup sliced fresh mushrooms. Cover and cook until mushrooms are done.
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