GOOSE BRUNSWICK STEW

INGREDIENTS

COOK GOOSE

cold water

1 stalk celery

4 whole black peppers

1 bay leaf

STEW START

4 medium potatoes, diced

1 small onion, chopped

2 carrots, sliced

2 stalks of celery, chopped

4 cups of water

STEW

2 cups of water

1 teaspoon sweet basil

salt & pepper (to taste)

one 16 oz can of diced tomatoes, undrained

one 16 oz can of yellow or white corn, drained

one 16 oz can of cut green beans, drained

one 6 oz can of tomato paste

chopped goose meat

FINAL STEW

two 1.1 oz packets of instant beef broth

2 to 3 teaspoons of cornstarch

(blended with a little cold water)

DIRECTIONS

COOK GOOSE

Place cleaned goose in large, deep soup pot. Cover with cold water. Add one stalk of celery with leaves, 4 whole black peppers, one bay leaf. Bring to boil, then cover and simmer 1 hour or longer until goose is fork tender. Cool meat and carefully remove from bones, chop and prepare for recipe.

STEW

Add potatoes, onion, carrots and celery to 4 cups of water and simmer about 30 minutes until potatoes and carrots are fork tender.

To above; add two cups of water, sweet basil, salt & pepper, diced tomatoes, corn, green beans, tomato paste, and goose meat. Simmer all about an hour.

Add instant broth and cornstarch.