Roast Goose with Mushroom-Sour Cream Gravy

Yield: 6 to 8 servings

Ingredients

• 1 (6 to 8 pound) wild goose, giblets reserved
• Garlic salt, to taste
• Paprika, to taste
• 1 carrot, chopped
• 1 1/2 celery ribs, chopped
• 1 1/4 teaspoons salt
• 1 onion, chopped
• 4 tablespoons flour
• 1 cup sour cream
• 1 (4 ounce) can mushrooms

Instructions

1. Wipe goose as dry as possible inside and out with paper towels. Season with garlic salt and paprika.
2. Put on a rack in a shallow baking pan and roast, uncovered, at 325 degrees F for 1 hour, or until goose is browned and fat is rendered. Pour off liquid fat, reserving 3 tablespoons.
3. Meanwhile, simmer goose giblets, neck and wing tips in water to cover with carrot, celery and 1 teaspoon salt.
4. In reserved 3 tablespoons goose fat cook the onion soft and yellow; stir in 2 tablespoons of the flour, then blend in liquid from the giblets. If necessary, add water to make 1 cup.
5. Stir remaining 2 tablespoons flour into sour cream and then blend into gravy; season with remaining salt, or to taste.
6. Put goose back in roaster and pour gravy and mushrooms over it. Cover roaster and roast for another 2 hours.