FHC Wild Goose Crock Pot Stew

Ingredients:

2-4  boneless, skinned goose  breasts cut into 1-2 inch pieces crosswise and  whole skinned legs and thighs

Flour seasoned with salt and pepper

Olive oil and butter for browning

1 package dry onion soup mix

1 large onion, cut into large pieces

1 apple, peeled and quartered

3-4 garlic cloves, chopped

1 pound, whole mushrooms, cleaned

1 lb. small, yellow or red potatoes, halved or quartered

1 lb. carrots, cut into medium sized pieces

1 can beef broth

1 cup red wine

1/3 cup Worcestershire sauce

1/3 cup packed, brown sugar

1 bay leaf or bay leaf seasoning

Salt and pepper to taste

1/3 cup Wondra flour and 1/3 cup milk for gravy (soy milk works great)

Directions:

Coat pieces in seasoned flour and brown in olive oil and butter (this can be done the night before or the morning of cooking)

Lay browned meat in bottom of crock pot

Cover with mixture of soup mix, broth, wine, Worcestershire sauce and sugar

Add whole mushrooms, garlic, bay leaf or bay leaf seasoning, apple and salt & pepper

Cover and cook on high heat for 4-5 hours

After cooking on high for 4-5 hours, add carrots and potatoes.  Lower heat to low and continue to cook for 4 hours

Take out all the meat and vegetables and place in serving dish & cover.  Shake Wondra flour and milk in container and add to crock pot.  Turn to high and let cook for about ½ hour or until thickened.  Add the meat and vegetables back into pot to heat through or add the gravy over the meat and vegetables in serving dish. 

 This is delicious served with a hearty bread and salad.

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